This pumpkin cottage cheese pancakes recipe is the cozy fall breakfast you will want on repeat. Cottage cheese, pumpkin puree, eggs, and vanilla get blended until smooth, then folded into flour, baking powder, and pumpkin pie spice for thick, fluffy, high protein pumpkin pancakes. They taste like pumpkin bread in pancake form, and these pumpkin cottage cheese pancakes work with all-purpose or gluten-free 1:1 flour. Top them with butter and warm maple syrup and breakfast is done.
Why You’ll Love These High Protein Pumpkin Pancakes
- They are packed with protein. A full cup of cottage cheese and two eggs make these way more filling than regular pancakes.
- They are thick and fluffy. Blending the cottage cheese makes a smooth, rich batter that cooks up tall and tender.
- They taste like fall. Pumpkin puree and pumpkin pie spice give every bite that cozy pumpkin bread flavor.
- They are easy to make gluten-free. Just use a gluten-free 1:1 flour blend.
Ingredients Needed To Make Pumpkin Cottage Cheese Pancakes
The Dry Ingredients
One cup of flour (gluten-free 1:1 or all-purpose), 2 teaspoons of baking powder, and a heaping teaspoon of pumpkin pie spice.
The Wet Ingredients
One cup of cottage cheese, 1/4 cup of pumpkin puree, 2 eggs, and a teaspoon of vanilla extract, all blended until smooth and creamy.
The Milk (If Needed)
Two tablespoons of milk, only if the batter is too thick. How thick it is depends on the cottage cheese you use.
For Serving
Butter, pure maple syrup, whipped cream, or your favorite toppings.
Gluten-free? Use a gluten-free 1:1 flour blend to make these pancakes gluten-free.
Why is the batter so thick?
Thick batter is normal for these pancakes. Blended cottage cheese makes a much thicker batter than traditional pancake batter, which is what makes them so tall and fluffy. If it seems too thick to scoop, stir in the 2 tablespoons of milk. If not, leave the milk out.
How to Make Pumpkin Cottage Cheese Pancakes
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice. Set aside.
Step 2: Blend the Wet Ingredients
In a blender, combine the cottage cheese, pumpkin puree, eggs, and vanilla. Blend until smooth and creamy.
Step 3: Make the Batter
Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter. If it is too thick, stir in the milk.
Step 4: Scoop and Shape
Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread it into a pancake shape.
Step 5: Cook Low and Slow
Cook the pancakes until bubbles start to form and the edges look set and slightly crisp. These are thicker than regular pancakes, so they take a little longer to cook. Resist the urge to turn up the heat. Flip and keep cooking until golden brown and cooked through in the center.
Step 6: Serve
Serve warm with butter, pure maple syrup, whipped cream, or your favorite toppings.
Variations
- Make them gluten-free: use a gluten-free 1:1 flour blend in place of all-purpose flour.
- Add mix-ins: fold in chocolate chips, chopped pecans, or cinnamon chips.
- Use homemade spice: swap the pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger.
- Make them sweeter: add a tablespoon of maple syrup or brown sugar to the blender.
- Top them with Greek yogurt: a dollop of Greek yogurt and a sprinkle of cinnamon adds even more protein.
Storing and Reheating
Store leftover pancakes in an airtight container in the fridge for up to 4 days. To freeze, lay them flat on a baking sheet until frozen, then move them to a freezer bag for up to 3 months. Reheat in the toaster, microwave, or a skillet over medium-low heat. They make an easy grab-and-go breakfast for busy mornings.
What to Serve With Pumpkin Cottage Cheese Pancakes
Crispy bacon, breakfast sausage, scrambled eggs, or a bowl of fresh fruit all go great with these pancakes. A hot cup of coffee or a pumpkin spice latte makes it a full fall breakfast.
Love a high protein breakfast? Try these Cottage Cheese Pancakes or these Cottage Cheese Breakfast Biscuits next.
What People Ask About Pumpkin Cottage Cheese Pancakes
Can you taste the cottage cheese in pumpkin cottage cheese pancakes?
No, you cannot taste the cottage cheese. Blending it until smooth makes it disappear into the batter, so you just get a rich, fluffy pancake with lots of pumpkin spice flavor.
Do I have to blend the cottage cheese?
Yes, blending gives you the smoothest batter and the fluffiest pancakes. If you skip blending, the curds will stay chunky in the pancakes.
Why are my pancakes raw in the middle?
The heat is probably too high. These pancakes are thick, so they need to cook low and slow on medium-low heat. Spread the batter a little thinner and give them a few extra minutes per side.
Pumpkin Cottage Cheese Pancakes
Ingredients
- 1 cup flour gluten-free 1:1 or all-purpose
- 2 teaspoons baking powder
- 1 heaping teaspoon pumpkin pie spice
- 1 cup cottage cheese
- 1/4 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk only if needed
- butter for the skillet
Instructions
- In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice. Set aside.
- In a blender, combine the cottage cheese, pumpkin puree, eggs, and vanilla. Blend until smooth and creamy.
- Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter, which is normal. If it is too thick, add the milk; otherwise omit it (this will depend on the type of cottage cheese used).
- Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread the batter into a pancake shape.
- Cook the pancakes low and slow until bubbles begin to form and the edges look set and slightly crisp. These take a little longer to cook than traditional pancakes because they are so thick, so resist the urge to turn up the heat. Flip and continue cooking until golden brown and cooked through in the center.
- Serve warm with butter, pure maple syrup, whipped cream, or your favorite toppings.
Notes
- Milk: only add it if the batter is too thick to scoop. Thicker cottage cheese usually needs it.
- Low heat: these pancakes are thick, so medium-low heat lets the centers cook through before the outsides get too dark.
- Yield: makes 6-7 pancakes depending on size.
