These Pumpkin Cottage Cheese Pancakes are fluffy and tasty, perfect for a cozy morning! With the warm flavor of pumpkin and healthy cottage cheese, they make breakfast special.
I love how they blend sweetness and a bit of protein. Plus, who can resist pancakes? Top them with honey or syrup for a little extra yum! 🥞
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the pancakes. It’s smooth and adds moisture. If you don’t have canned pumpkin, you can use fresh, cooked and pureed pumpkin—just make sure to drain any excess water.
Cottage Cheese: It adds protein and a nice texture. If you’re lactose-intolerant, you can swap it with ricotta cheese or a dairy-free alternative like almond or soy yogurt.
Flours: Whole wheat flour gives the pancakes a hearty feel, but all-purpose flour works well too. If you’re gluten-free, use a gluten-free all-purpose blend instead and ensure it contains xanthan gum for proper texture.
Spices: The cinnamon, nutmeg, and ginger provide warmth. Feel free to adjust the spices to your liking or use pumpkin pie spice if you have it on hand!
How Do You Ensure Fluffy Pancakes?
To get fluffier pancakes, keep a few tips in mind. It’s important not to overmix the batter—stir just until the dry ingredients are combined. A few lumps are okay!
- Make sure your baking powder is fresh; this is crucial for leavening.
- Let the batter rest for a few minutes before cooking. This helps to hydrate the flour and can lead to a fluffier texture.
Also, cooking over medium heat helps pancakes to puff up perfectly without burning. If the heat is too high, they may cook quickly on the outside but remain raw inside.
How to Make Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup cottage cheese
- 2 large eggs
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/4 cup oat flour (or extra flour)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Cooking oil or butter for the pan
- Greek yogurt or whipped cream for topping (optional)
- Pumpkin seeds for garnish (optional)
- Additional cinnamon for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook, so you’ll be enjoying delicious pumpkin pancakes in no time—about 30-35 minutes total!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. Use a whisk to mix everything together until it’s nice and smooth. This mixture will create the moist base for the pancakes!
2. Combine the Dry Ingredients:
In another bowl, whisk together the whole wheat flour, oat flour, baking powder, ground cinnamon, nutmeg, ginger (if you’re using it), and salt. This step ensures that everything is evenly mixed and ready to join the wet mixture.
3. Combine Both Mixtures:
Now, it’s time to bring the wet and dry ingredients together! Gradually add the dry mix into the bowl with the wet ingredients. Stir gently until just combined; it’s okay if there are a few lumps, just don’t overmix! The batter should be thick but scoopable.
4. Heat the Pan:
Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of cooking oil or butter to prevent the pancakes from sticking.
5. Cook the Pancakes:
Scoop about 1/4 cup of the batter for each pancake and pour it onto the hot skillet. Cook for 3-4 minutes, or until you see bubbles forming on the surface and the edges look set. This is a good sign that they are ready to be flipped!
6. Flip and Finish Cooking:
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes, until they are golden brown and cooked through. Keep an eye on them; you want them fluffy and cooked all the way without burning.
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter. Stack them up high!
8. Add the Toppings:
Top your pancake stack with a dollop of Greek yogurt or whipped cream, a sprinkle of cinnamon, and a handful of pumpkin seeds for a nice garnish.
9. Drizzle and Enjoy:
Finally, drizzle some maple syrup over the pancakes and serve them warm. These pancakes are sure to be a hit at breakfast or brunch!
Enjoy these flavorful pumpkin cottage cheese pancakes and make your mornings a little brighter!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can cook and puree it instead of using canned. Just make sure to drain any excess water for the best texture in your pancakes.
How Can I Make These Pancakes Gluten-Free?
To make these pancakes gluten-free, substitute the whole wheat and oat flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results!
Can I Prep the Batter the Night Before?
Yes! You can prepare the batter the night before. Just store it in the fridge in an airtight container. Give it a gentle stir before cooking in the morning, as it may thicken overnight.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet over low heat until warmed through.
