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Pumpkin Spice Cottage Cheese Pancakes

Fluffy, protein-packed pancakes made with cottage cheese and pumpkin puree, spiced with warm fall flavors. Perfect for a satisfying autumn breakfast that keeps you full all morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat recommended for creamiest texture
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 eggs room temperature
  • 1 cup all-purpose flour spooned and leveled
  • 1 tablespoon sugar
  • 1 teaspoon baking powder check for freshness
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • butter or oil for cooking

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • 1/4 cup measuring cup or ladle

Method
 

  1. In a large bowl, combine cottage cheese, pumpkin puree, and eggs. Whisk vigorously until well blended and relatively smooth with just small curds remaining.
  2. Add flour, sugar, baking powder, pumpkin pie spice, and cinnamon to the bowl. Mix gently with a spatula just until combined - don't overmix. Lumps are okay and will result in fluffier pancakes.
  3. Let batter rest for 3 to 5 minutes while you heat your skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil.
  4. Pour 1/4 cup of batter onto the heated skillet for each pancake, leaving space between them as they'll spread slightly.
  5. Cook until bubbles form across the entire surface and edges look set and slightly dry, about 2 to 3 minutes. Don't flip too early or pancakes may stick.
  6. Flip pancakes gently and cook until golden brown on the second side, about 2 minutes more. Adjust heat if pancakes are browning too quickly or slowly.
  7. Serve warm with maple syrup and whipped cream, or keep finished pancakes warm in a 200°F oven while cooking remaining batter.

Notes

Don't overmix the batter or pancakes will be tough - mix until ingredients are just combined. The batter will be slightly thicker than regular pancake batter due to the cottage cheese. For smoother texture, blend cottage cheese before adding to the recipe. Use full-fat cottage cheese for creamiest results. Room temperature eggs mix more easily. Cook on medium heat to prevent burning. Let first side cook until edges look set before flipping. For extra protein, add 1 to 2 scoops protein powder and reduce flour by 1/4 cup.
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