These fluffy Pumpkin Cottage Cheese Pancakes are a fun twist on breakfast! Made with real pumpkin and creamy cottage cheese, they’re tasty and healthy.
I love how easy they are to whip up, plus the pumpkin flavor makes them perfect for fall. Stack them high and don’t forget the maple syrup—yum! 🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for convenience and consistency. If you have fresh pumpkin, roast and blend it for a homemade version. Just make sure to drain any excess moisture for the best pancake texture!
Cottage Cheese: I prefer small curd cottage cheese because it blends smoothly into the batter. You can swap it for ricotta if you like a creamier texture. For a dairy-free option, use silken tofu blended until smooth.
Flour: While all-purpose flour is common, whole wheat flour adds a nutty flavor and more fiber. You can also try oat flour or gluten-free blends if you have dietary needs. Just note that they might slightly alter the texture.
Eggs: If you want to make these pancakes vegan, consider using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) or a store-bought egg replacer.
How Do I Ensure My Pancakes Are Fluffy?
One key to fluffy pancakes is to avoid overmixing the batter. Mix until the dry ingredients are just incorporated; a few lumps are okay! Another helpful tip is to let your batter rest for a few minutes before cooking. This allows the flour to hydrate and helps create a lighter texture.
- Don’t be afraid to use a measuring cup or ladle to pour your batter—it helps keep the pancakes even in size.
- Keep your skillet at medium heat. If it’s too hot, the pancakes might burn before being fully cooked inside.
- Look for bubbles forming on the pancake surface to know when it’s time to flip.
Delicious Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese (small curd)
- 2 large eggs
- 2 tablespoons maple syrup (plus extra for serving)
Dry Ingredients:
- 3/4 cup all-purpose flour (or whole wheat for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
Cooking:
- Butter or oil for cooking
- Greek yogurt or extra cottage cheese, for topping
- Pumpkin seeds (pepitas), for garnish
How Much Time Will You Need?
This tasty recipe is quick to make! You’ll need about 10 minutes for prep and another 15-20 minutes for cooking. In just under 30-35 minutes, you will have a delightful stack of pancakes ready to serve!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, cottage cheese, eggs, and maple syrup until everything is well combined. Make sure there are no lumps of cottage cheese left—great texture is key!
2. Combine the Dry Ingredients:
In a separate bowl, mix the all-purpose flour, baking powder, cinnamon, nutmeg, ginger (if you’re using it), and salt. Stir well to distribute the baking powder and spices evenly through the flour mix!
3. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently just until it’s combined. It’s okay if the batter has a few lumps—overmixing can make the pancakes tough!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
5. Cook the Pancakes:
Using about 1/4 cup of batter for each pancake, pour the batter onto the skillet. Cook for about 3-4 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 3-4 minutes until golden brown.
6. Keep Warm and Repeat:
Once cooked, remove the pancakes from the skillet and place them on a plate in a warm oven. Repeat this process with the remaining batter. You want them all warm and ready to serve!
7. Serve with Your Favorite Toppings:
Stack your delicious pancakes high on a plate. Top each stack with a dollop of Greek yogurt or additional cottage cheese for extra creaminess. Sprinkle with pumpkin seeds and drizzle a little more maple syrup on top!
8. Enjoy Your Breakfast!
Dig in and savor the delightful flavors of pumpkin and spices in these fluffy pancakes. They make for a perfect cozy breakfast any day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast it, scoop out the flesh, blend until smooth, and drain any excess moisture. This will give you a delicious flavor, just like canned pumpkin!
Can I Make These Pancakes Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking. You can also cook the pancakes ahead and reheat them in the toaster or microwave for a quick breakfast.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by separating each pancake with parchment paper and placing them in a zip-top bag. Thaw in the fridge overnight before reheating!
What Can I Substitute for Cottage Cheese?
If you want a different texture, you can use ricotta cheese or even Greek yogurt. For a dairy-free option, try silken tofu blended until smooth, which will still give you a creamy consistency!