Introduction

These Pumpkin Spice Cottage Cheese Pancakes offer a delightful twist on traditional pancakes. They are fluffy, flavorful, and packed with the warm, cozy spices of pumpkin pie—all while adding a protein boost from cottage cheese. Perfect for a comforting fall breakfast or brunch.

A tall stack of seven golden brown pancakes sits on a white plate with syrup drizzling down the sides. The pancakes have a soft and fluffy texture with slightly darker edges. On top, there is a generous dollop of white whipped cream, topped with chopped walnuts and more syrup that shines under the light. Around the plate, bits of walnuts and syrup pools add detail. The background shows white marbled texture with blurred pumpkins and a white vase holding dried orange leaves for a cozy fall feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
1 cup pumpkin puree
2 eggs
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Butter or oil for cooking

Instructions

Step 1: In a large bowl, combine the cottage cheese, pumpkin puree, and eggs. Stir gently until smooth.
Step 2: Add the flour, sugar, baking powder, pumpkin pie spice, and cinnamon. Mix until just combined; avoid overmixing to keep pancakes tender.
Step 3: Heat a skillet over medium heat and lightly grease with butter or oil to prevent sticking.
Step 4: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Step 5: Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
Step 6: Serve warm with maple syrup and whipped cream, if desired.

Tips & Variations

For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold them gently into the batter.
Substitute whole wheat flour for a nuttier flavor and added fiber.
Add chopped nuts or chocolate chips to the batter for added texture and flavor.
If you prefer a sweeter pancake, increase the sugar to 2 tablespoons or add a drizzle of honey on top.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave. You can also freeze pancakes by separating layers with parchment paper; freeze for up to 1 month and reheat from frozen.

How to Serve

A stack of seven golden brown pancakes sits on a white plate, each pancake thick and fluffy with a slightly uneven edge showing a homemade texture. On top of the stack is a large dollop of white whipped cream, soft and airy, crowned with crunchy walnut pieces and light amber syrup slowly dripping down the sides of the pancakes. The syrup pools around the base with a glossy shine. Around the plate are scattered walnut halves and a star anise, with a blurred white marbled surface and small pumpkins in the background adding a seasonal touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is actually the most common choice for recipes like these. Just be sure it is pure pumpkin and not pumpkin pie filling.

What if I don’t have pumpkin pie spice?

You can make a quick substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves. Approximately 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and a pinch of nutmeg and cloves will replicate the flavor well.