These Pumpkin Cottage Cheese Pancakes are fluffy and filled with warm spices that make breakfast feel cozy! Packed with protein from the cottage cheese, they’re a tasty twist on your usual pancakes.
Seriously, who can resist pancakes that smell like autumn? 🍂 I love serving them with a drizzle of maple syrup or a sprinkle of nuts for a crunchy finish. They are perfect for chilly mornings!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the pancakes a rich flavor and color. If you don’t have canned pumpkin, you can use freshly cooked pumpkin or butternut squash puree instead. Just make sure it’s smooth!
Cottage Cheese: I love using cottage cheese for added protein. You can substitute it with ricotta cheese for creaminess or non-dairy yogurt if you’re dairy-free.
Spices: Cinnamon, nutmeg, and ginger create the warm flavors. If you run out of any, you can use pumpkin pie spice as a great alternative. It has all those spices blended in!
Flour: Regular all-purpose flour works best here, but you can try whole wheat flour for a healthier option. Just note that it may change the texture slightly.
What’s the Best Way to Get Fluffy Pancakes?
The key to fluffy pancakes is in how you mix your batter. Overmixing can create dense pancakes, so gently stir the wet and dry ingredients until just combined. A few lumps are okay!
- Combine wet ingredients until smooth first.
- In another bowl, whisk dry ingredients together thoroughly.
- Mix dry and wet together quickly; don’t worry about lumps!
Also, make sure your skillet is hot enough before pouring the batter. If not, they might not rise well. Medium heat works perfectly for a nice golden color.
How to Make Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
- For the Pancake Batter:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese (full fat or low fat)
- 3 large eggs
- 1 cup all-purpose flour
- 2 tbsp sugar or maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 tsp vanilla extract
- For Cooking and Topping:
- Butter or oil for cooking
- Greek yogurt or whipped cream for topping
- Pumpkin seeds for garnish
- Maple syrup for serving
- Cinnamon sticks and additional cinnamon powder for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and approximately 15 minutes to cook. So, you’ll be enjoying these cozy pancakes in about 25 minutes. Perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, sugar (or maple syrup), and vanilla extract. Whisk everything together until the mixture is nice and smooth—taking a moment here allows those flavors to combine beautifully!
2. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to evenly distribute the baking powder and spices, ensuring every bite is packed with flavor!
3. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture, stirring gently as you combine them. Be careful not to overmix—the batter should remain thick but pourable, with some lumps. This makes your pancakes fluffy and soft!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the cooking surface. The right temperature is key—test it by flicking a drop of water onto the skillet; if it sizzles, you’re good to go!
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2 to 3 minutes. Then, gently flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through. Repeat this process until all the batter is used up!
6. Serve and Enjoy:
Once cooked, stack your fluffy pancakes on a plate. Top them with a dollop of Greek yogurt (or whipped cream), sprinkle with pumpkin seeds, and dust with a little cinnamon powder. For an extra special touch, serve with warm maple syrup and a cinnamon stick for garnish!
Enjoy these scrumptious, protein-packed Pumpkin Cottage Cheese Pancakes that warm your heart and your belly on fall mornings!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you have fresh pumpkin, you can roast and puree it to use in this recipe. Just make sure it’s smooth and similar in consistency to canned pumpkin. About 1 cup of cooked, puréed fresh pumpkin will work well.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just layer with parchment paper and place in a freezer-safe bag for up to 2 months. To reheat, simply pop them in the toaster or microwave.
Can I Make These Pancakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for one that is designed for baking to ensure the pancakes turn out fluffy. Adding a bit of xanthan gum can help with texture as well.
What Can I Use Instead of Cottage Cheese?
If you’re looking for a substitute, you can use ricotta cheese for a similar texture or Greek yogurt for a smoother batter. Both will add protein and creaminess to the pancakes!
