These Pumpkin Cottage Cheese Pancakes are fluffy, delicious, and filled with fall flavors! The cottage cheese adds a fun twist and extra protein, making them super satisfying.
Every bite is like a cozy hug on a chilly morning, and they smell amazing while cooking! I love drizzling them with maple syrup or honey for a sweet touch. Yum!
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the recipe! It adds moisture and protein. If you want a smoother batter, use small curd cottage cheese. For a dairy-free option, try using almond or soy yogurt instead!
Pumpkin Puree: Canned pumpkin is easy and convenient, but you can also use homemade puree if you have time. Just roast and blend the pumpkin until smooth.
Eggs: Eggs help bind the ingredients together. If you need a vegan alternative, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) or a banana.
Spices: Cinnamon, nutmeg, and ginger give that wonderful fall flavor. Feel free to adjust the spices to your taste or use pumpkin pie spice for convenience!
Flour: All-purpose flour works great, but you can use whole wheat flour for a nuttier flavor or a gluten-free flour blend if needed.
How Do You Get Fluffy Pancakes Every Time?
The key to fluffy pancakes is not overmixing the batter! After you combine the wet and dry ingredients, mix just until everything is combined. It’s okay if there are a few lumps—they will disappear during cooking!
- Mix wet ingredients first until smooth.
- Gently fold the dry ingredients into the wet until just combined.
- Let batter sit for a few minutes before cooking to relax the gluten.
Cooking each pancake at the right temperature is also important. A medium heat allows them to cook through without burning. Keep an eye on them—once you see bubbles forming, it’s time to flip!
How to Make Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- 1 cup cottage cheese
- 3/4 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- Butter or oil for cooking
- Maple syrup for serving
- Pumpkin seeds for garnish
- Powdered sugar for garnish
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and another 15-20 minutes for cooking, making it a quick and easy option for breakfast or brunch. You’ll have warm, fluffy pancakes ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a large bowl, mix together the cottage cheese, pumpkin puree, eggs, and vanilla extract. Stir well until everything is combined and the mixture is smooth. This is the base for your delicious pancakes!
2. Mix the Dry Ingredients:
In another bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger (if you’re using it), and salt. This combination of dry ingredients will add flavor and help your pancakes rise.
3. Combine the Mixtures:
Gradually pour the dry mixture into the bowl with the wet ingredients. Stir gently until the ingredients are just combined—be careful not to overmix! A few lumps are okay; they will cook out while on the griddle.
4. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat. Lightly coat the surface with butter or oil to prevent sticking. It’s essential to ensure the pan is hot enough for cooking without burning the pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, watching for bubbles to form on the surface and the edges to look set. This will help you know when it’s time to flip!
6. Flip and Finish Cooking:
Once the bubbles form and edges are set, carefully flip the pancake. Cook for another 2 minutes or until both sides are golden brown and fluffy. Keep a close eye on them to ensure they don’t burn!
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the rest of the batter. Once all pancakes are done, stack them up high!
8. Garnish and Enjoy:
Serve the pancakes warm with a dollop of cottage cheese or whipped cream on top. Sprinkle with pumpkin seeds and powdered sugar, then drizzle generously with maple syrup. Enjoy your delicious pumpkin cottage cheese pancakes!
These pancakes are not only tasty but also packed with protein, thanks to the cottage cheese, making them a perfect breakfast treat!
Can I Use Greek Yogurt Instead of Cottage Cheese?
Yes, you can substitute Greek yogurt for cottage cheese if you prefer a smoother texture. It will still provide creaminess and protein but may alter the flavor slightly. Use the same amount as directed in the recipe.
How Can I Make These Pancakes Dairy-Free?
To make these pancakes dairy-free, use a plant-based yogurt or alternative instead of cottage cheese. Also, ensure to check that your pumpkin puree and other ingredients are dairy-free. You can also substitute eggs with flax eggs or applesauce for a vegan version.
Can I Freeze These Pancakes?
Absolutely! Let the pancakes cool completely, then stack them between layers of parchment paper and place in a freezer-safe container. You can freeze them for up to 2 months. When ready to eat, reheat in the microwave or toaster.
What Can I Use Instead of Canned Pumpkin?
If you don’t have canned pumpkin on hand, you can use homemade pumpkin puree. Just roast pumpkins, scoop out the flesh, and blend until smooth. You could also use other pureed squashes, like butternut squash, in a pinch!
