There’s nothing quite like waking up to the smell of fresh pancakes, especially when they have that wonderful taste of autumn. I know you love cozy breakfast recipes, and today I have two fantastic pumpkin pancake ideas for you. These recipes are perfect for a weekend morning or any time you want a special treat.
You’ll find options for classic pumpkin and apple together, and a protein-packed version with cottage cheese. Both are simple to make and promise a happy start to your day. Let’s get cooking!
Jump to Recipe:
Pumpkin Apple Pancakes: Your New Favorite Fall Breakfast
These pumpkin apple pancakes combine the best of autumn in one warm breakfast. You get a nice texture from the grated apple and that lovely spice from the pumpkin. 
Key Ingredients & Tips
- Choosing Apples: Use firm apples like Granny Smith or Honeycrisp for a good texture that holds up when cooked. They add a nice tartness.
- Perfect Spices: A mix of cinnamon, nutmeg, and a tiny bit of ginger makes these pancakes smell and taste amazing. Don’t skip them!
What You Need
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- ½ cup grated apple (about 1 small apple)
⏱️ Time: 25 minutes🍽️ Yields: 8-10 pancakes
How to Make It
Step 1: Mix the Batter
In a large bowl, mix together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk the milk, pumpkin puree, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; a few lumps are fine. Fold in the grated apple.
Step 2: Cook Your Pancakes
Heat a lightly buttered griddle or large non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings.
📝 Final Note
These pancakes are best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or microwave.
Easy Pumpkin Cottage Cheese Pancakes for a Hearty Meal
If you want a breakfast that keeps you full, these pumpkin cottage cheese pancakes are perfect. The cottage cheese makes them extra fluffy and adds a good boost of protein. 
Key Ingredients & Tips
- Cottage Cheese Trick: Use small curd cottage cheese. If you prefer a smoother texture, you can quickly pulse it in a blender before mixing, but the small curds melt wonderfully.
- Gentle Mixing: Just like with all pancakes, don’t overmix the batter. Stir until the dry and wet ingredients are just combined to keep your pancakes light and airy.
What You Need
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup pumpkin puree
- 1 large egg
- 1 cup small curd cottage cheese
- 1 tablespoon melted butter, plus more for cooking
⏱️ Time: 20 minutes🍽️ Yields: 6-8 pancakes
How to Make It
Step 1: Combine Wet and Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. In another bowl, mix the milk, pumpkin puree, egg, cottage cheese, and melted butter until just combined.
Step 2: Cook Until Golden Brown
Pour the wet mixture into the dry ingredients and stir gently until everything is combined. Heat a lightly buttered griddle or large pan over medium heat. Drop about ¼ cup of batter for each pancake onto the griddle. Cook for about 3 minutes per side, or until golden brown and puffed up.
📝 Final Note
These pancakes are wonderful with a drizzle of maple syrup, a dollop of whipped cream, or some fresh berries. You can also freeze cooked pancakes and reheat them in a toaster for a quick meal later.
