These pumpkin cottage cheese pancakes are fluffy, protein-packed, and full of warm fall spices. A quick and cozy breakfast that’s nourishing and easy to make.
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Easy Pumpkin Pancakes with Cottage Cheese
Although these pancakes are packed with protein, they remain light and fluffy. They feel indulgent but leave me energized for the day ahead. And they’re so delicious, everyone who tries them loves them.
I love topping them with a drizzle of pure maple syrup and a sprinkle of chopped walnuts for a little crunch. This breakfast feels special without any stress, as you can make it in just five minutes.
Ingredients & Estimated Cost
Here is everything you need to make these pancakes, along with a few simple substitutions.
- 2 cups organic flour – Provides structure to the pancakes. You can use a gluten-free flour, but it will alter the texture of the pancakes.
- 2 teaspoons baking powder – Helps the pancakes rise and become fluffy.
- ½ cup pure pumpkin – Adds a natural sweetness to the flavor of the pancakes.
- 1 egg – Binds the ingredients together.
- ½ cup cottage cheese – Adds creaminess to the pancakes as well as a nutritious protein. Greek yogurt is a good substitute for a similar taste and texture.
- 1 teaspoon vanilla – Almond extract will also add a warm depth to the pancakes.
- ¼ teaspoon salt – Enhances the overall flavor. You can use sea salt or Kosher salt.
- ½ teaspoon cinnamon – Adds to the classic Fall flavor. Substitute pumpkin pie spice or nutmeg.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Pumpkin Cottage Cheese Pancakes
Blend the cottage cheese, whisk it with the pumpkin and egg, then fold in the dry ingredients. Cook the pancakes in a skillet until golden brown. Let me show you how:
- Blend cottage cheese: In a blender or food processor, blend the cottage cheese until smooth. Add it to a large bowl with pumpkin puree, egg, and vanilla.
- Mix the wet ingredients: Whisk until well combined.
- Add dry ingredients: Fold in flour, baking powder, salt, and cinnamon until just mixed. Do not overmix.
- Heat skillet: Heat a skillet or griddle over medium heat and lightly coat with spray.
- Cook pancakes: Pour about ¼ cup of batter for each pancake into the pan. Cook for 2–3 minutes per side until golden and set.
- Serve: Stack warm pancakes and top with maple syrup, walnuts, or your favorite toppings.
Recipe Tips
Protein boost: Cottage cheese adds protein to these pancakes and lends a creamy texture to the batter.
Make them fluffier: For extra lift, separate the egg and whip the egg white before folding it into the batter.
Spice it up: Add pumpkin pie spice instead of just cinnamon for a stronger fall flavor.
If you make these pumpkin cottage cheese pancakes, I’d love to hear what you think! Leave a comment, share a photo, or save this recipe to Pinterest for later.
Pumpkin Cottage Cheese Pancakes
Recipe Cost 3.38 Serving Cost 0.42
Recipe Cost $ 3.38 Serving Cost $ 0.42Ingredients
- 1 cup organic all-purpose flour
- 1 teaspoon baking powder
- 15- oz can pure pumpkin puree
- 1 large egg
- ½ cup cottage cheese blended until smooth
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Optional Garnishes:
- Pure maple syrup
- Chopped walnuts
Instructions
Blend cottage cheese:
- In a blender or food processor, blend the cottage cheese until smooth and creamy.
Mix wet ingredients:
- In a large bowl, whisk together the pumpkin puree, egg, blended cottage cheese, and vanilla until well combined.
Add dry ingredients:
- Gently fold in the flour, baking powder, salt, and cinnamon. Mix until just combined—do not overmix.
Cook pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly coat with non-stick spray. Pour about ¼ cup of batter onto the skillet.
Flip & cook:
- Cook for 2–3 minutes on each side, until golden brown and cooked through.
Serve:
- Stack pancakes warm and top with maple syrup, walnuts, or your favorite toppings.
Notes
Equipment
Nutrition
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Pumpkin Cottage Cheese Pancakes Recipe FAQs
If the batter is too wet or not thoroughly mixed, the pancakes may not hold together. Be sure to blend the cottage cheese until smooth, measure your pumpkin carefully, and cook the pancakes on medium (not high) heat so they set before flipping.
Yes, let the pancakes cool completely, then stack them with parchment paper between each one. Store in a freezer-safe bag for up to 2 months. Reheat in a toaster, skillet, or microwave until warm.
No, once blended, the cottage cheese is creamy and neutral in flavor. It just adds protein and helps with fluffiness.
Yes, use a 1:1 gluten-free baking blend in place of the flour.
Swap the cottage cheese for dairy-free Greek yogurt and use almond or oat milk to thin the batter if needed.
More Pumpkin Recipes
- Pumpkin Protein Muffins
- Baked Pumpkin
- Roasted Pumpkin Seeds
- Mashed Pumpkin
- Almond Flour Pumpkin Cake Balls
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