These fluffy Pumpkin Cottage Cheese Pancakes are a warm hug on a plate! Made with creamy cottage cheese and spiced pumpkin, they are perfect for a cozy breakfast.
They’re not just tasty; they’re also packed with protein! I love topping them with a drizzle of maple syrup and a sprinkle of cinnamon. Yum! Who can resist pancakes? 🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin can be roasted and blended for a homemade touch. Just make sure it’s pure pumpkin, not pumpkin pie filling, when using canned versions.
Cottage Cheese: If you’re not a fan of cottage cheese, Greek yogurt works well as a replacement. It’ll give you that creamy texture while adding extra protein!
Flour: While all-purpose flour is common, you can swap in whole wheat flour for added fiber. For a gluten-free option, almond flour or a gluten-free blend will do the trick.
Spices: Always adjust the spice levels to your taste! You can add more cinnamon or even a pinch of ginger for an extra zing.
How Can I Make Fluffy Pancakes?
The key to fluffy pancakes lies in how you mix the batter! Start by whisking the wet ingredients separately to incorporate air. Then, gently mix in your dry ingredients. Overmixing can lead to dense pancakes, so only stir until everything is combined.
- Use a nonstick skillet for easier flipping and cleanup.
- Keep your heat at medium to avoid burning the pancakes.
- Letting the batter rest for a few minutes before cooking can enhance the fluffiness.
Enjoy your pancake-making experience, and don’t forget to experiment with your favorite toppings!
Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup cottage cheese
- 2 large eggs
- 3/4 cup all-purpose flour or whole wheat flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional Toppings:
- Greek yogurt or whipped cream
- Pumpkin seeds
- Maple syrup
- Cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 15–20 minutes for cooking. In total, you’ll spend around 30 minutes whipping up these delicious pancakes. Perfect for a quick and satisfying breakfast!
Step-by-Step Instructions:
1. Combine the Wet Ingredients:
In a medium bowl, whisk together the pumpkin puree, cottage cheese, eggs, and vanilla extract until the mixture is smooth. It may take a little time, but this step ensures a creamy batter!
2. Mix the Dry Ingredients:
In another bowl, combine the flour, sugar (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Stir these ingredients together to mix evenly.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Try not to overmix, as this can make the pancakes dense instead of fluffy!
4. Heat the Skillet:
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Then, flip them carefully!
6. Flip and Finish Cooking:
Cook the second side until golden brown, about 2 minutes more. Remove the pancakes from the skillet and keep them warm while you cook the rest of the batter.
7. Serve and Enjoy:
Stack the pancakes on a plate and top with your choice of Greek yogurt or whipped cream, sprinkle some pumpkin seeds, add a dusting of cinnamon, and drizzle with maple syrup if you like. Enjoy your warm, delicious pancakes!
These Pumpkin Cottage Cheese Pancakes are fluffy, moist, and perfect for a cozy autumn breakfast or brunch. Dive in and enjoy the taste of fall!
Can I Use Frozen Pumpkin Puree for This Recipe?
Absolutely! Just make sure to thaw the frozen pumpkin puree completely before using it. You can thaw it in the refrigerator overnight or microwave it on a low setting, stirring occasionally to avoid hot spots. Pat it dry if it’s too watery for best results.
Can I Make These Pancakes Vegan?
Yes! To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg). Use a plant-based cottage cheese or silken tofu for a similar texture, and ensure your baking powder is vegan-friendly.
How Do I Store Leftover Pancakes?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months. Just separate them with parchment paper to prevent sticking, and reheat in the toaster or microwave when you’re ready to enjoy!
What Can I Substitute for Cottage Cheese?
If you don’t have cottage cheese on hand, Greek yogurt is a great substitute! It will still give your pancakes a creamy texture and add a nice touch of protein. You can also try ricotta cheese for a slightly different flavor and texture.
