Cottage Cheese Pumpkin Pancakes
These Cottage Cheese Pumpkin Pancakes are the perfect high-protein, cozy breakfast to start your day. They’re packed with warm fall flavors, naturally sweetened, and made with simple, wholesome ingredients. The cottage cheese adds a boost of protein and keeps the pancakes extra soft and fluffy, while the pumpkin puree makes them moist and gives them that signature autumn taste. Whether you’re meal-prepping for the week or making a cozy weekend breakfast, these pancakes are sure to be a hit!
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Recipe Tips
Use full-fat cottage cheese: This gives the pancakes the best texture and richness. If you prefer a smoother batter, blend the cottage cheese before mixing it in. Low-fat cottage cheese can be used, but it may result in a slightly less creamy texture.
Don’t over-mix the batter: Stir until just combined to keep the pancakes light and fluffy. Overmixing can lead to dense pancakes, so gently fold the ingredients together.
Low and slow cooking: Pumpkin pancakes take a little longer to cook than regular pancakes due to the extra moisture from the pumpkin puree. Keep the heat on medium-low and be patient, allowing the pancakes to cook through without burning.
Use a non-stick pan or griddle: This prevents sticking and ensures even cooking. Lightly grease the pan with butter or cooking spray before each batch to make flipping easier.
Let the batter rest for a few minutes: Allowing the batter to sit for about 5-10 minutes helps the ingredients fully absorb, resulting in a better texture. This also allows the baking powder to activate, creating fluffier pancakes.
Check for readiness: Since these pancakes are thicker, ensure they are fully cooked by pressing lightly in the center. If they spring back, they are ready. If they feel too soft, let them cook a little longer on low heat.
Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds or warm them in a skillet over low heat.
Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Reheat from frozen in the toaster, microwave, or oven at 300°F until warm.
More Cozy Recipes:
Cottage Cheese Pumpkin Pancakes
Ingredients
Pancake Base:
- 2 cups cottage cheese blended
- 4 eggs
- 1 tbsp baking powder
- 1 1/2 cups gluten free 1:1 flour
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste
- 3/4 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/3 cup dark chocolate chips
Streusel Topping:
- 3 tbsp coconut oil melted
- 1/4 cup coconut sugar
- 1/3 cup gluten free 1:1 flour
- 1 tbsp cinnamon
- 2 tbsp maple syrup optional topping
Instructions
- Blend your cottage cheese in a blender until just smooth (do not over blend) and pour into a large bowl
- Add your eggs, maple syrup, extract, and pumpkin and whisk together to combine
- Add in your dry ingredients and stir well until you have a smooth batter formed (add in your chocolate chips as well and fold into the batter)
- Heat up a nonstick pan or use extra oil on medium heat and begin to pour your pancakes onto the pan (I used muffin rings but it’s not necessary- if you do use these, be sure to spray each one)
- Allow each side to cook until golden brown (usually about 3-5 minutes on each side)
- Stack your pancakes and top with your cinnamon streusel and maple syrup
