Introduction

Pumpkin cottage cheese pancakes are a delicious twist on a breakfast classic, adding moistness and a subtle tang from the cottage cheese. These fluffy pancakes combine the warmth of pumpkin and cinnamon with a touch of sweetness, perfect for cozy mornings.

A stack of seven golden brown pancakes sits neatly on a white plate, each pancake fluffy with slightly crisp edges, showing a warm orange hue. On top of the stack is a square piece of white butter with smooth texture, melting slightly under a thick stream of amber syrup flowing down the sides of the pancakes and pooling on the plate. Behind the stack, there is a cooling rack with six more pancakes, showing their slightly uneven, browned surfaces. The scene is set on a white marbled surface with a clean, simple background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour or regular flour
½ tablespoon baking powder
½ teaspoon cinnamon
Any desired mix-ins like chocolate chips or nuts

Instructions

Step 1: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until smooth. If using a blender, add all ingredients at once and blend.
Step 2: Stir in the flour, cinnamon, and baking powder until just combined.
Step 3: Fold in any mix-ins if desired.
Step 4: Heat a large skillet over medium-low heat and grease with butter or oil. Scoop about ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart.
Step 5: Cook each pancake for 3-5 minutes per side, until golden brown and cooked through.
Step 6: Remove from heat and serve warm with extra maple syrup and your favorite toppings.

Tips & Variations

Use fresh pumpkin puree or canned 100% pumpkin for best flavor; avoid pumpkin pie filling which contains added spices and sugar.
Add chopped nuts or chocolate chips for extra texture and taste.
For a dairy-free version, substitute cottage cheese with a thick plant-based yogurt, though texture may vary.
Ensure your skillet is at the right temperature to avoid burning or undercooking the pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. You can also freeze pancakes by layering them with parchment paper in a freezer-safe bag for up to 1 month; reheat directly from frozen.

How to Serve

Four golden brown pancakes are cooking in a dark non-stick pan. One pancake is being lifted with a white spatula, showing its cooked side with a few darker brown spots, while the other three pancakes remain in the pan, each perfectly round and evenly cooked with a smooth, slightly fluffy texture. The pan surface has some shiny spots from cooking oil. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

This recipe relies on eggs and cottage cheese for texture and moisture, so a simple vegan substitution is challenging. Using flax eggs and plant-based yogurt instead of cottage cheese might work, but the texture will be different.

Can I substitute the flour with almond flour or oat flour?

You can experiment with almond or oat flour, but the batter might be looser and produce a different texture. You may need to adjust the amount of flour or add a binder like xanthan gum for best results.