These Pumpkin Cottage Cheese Pancakes are the ultimate cozy fall breakfast. They’re light, fluffy, and packed with protein—plus they’re naturally gluten-free, nut-free, and freezer-friendly! If you love my cottage cheese pancakes or pumpkin bread, you’ll be obsessed with this autumn twist.
With just a handful of simple ingredients like cottage cheese, pumpkin puree, and maple syrup, these pancakes come together in minutes. They’re kid-approved, freezer-friendly, and perfect for busy mornings or lazy weekend brunches.
Why You’ll Love These Pumpkin Pancakes
- Protein-packed and nutritious: Cottage cheese adds protein and keeps the pancakes moist without making them dense.
- Perfect fall flavor: Pumpkin puree and cinnamon give these pancakes a warm, seasonal touch.
- Quick & easy: Ready in about 15 minutes, with just one bowl or blender.
- Kid-friendly: Naturally sweetened with maple syrup and easy to cut into small bites for little ones.
Ingredients You’ll Need
- Eggs – Provide structure and richness. (I don’t recommend flax eggs for this recipe.)
- Cottage Cheese – The star ingredient for protein and fluffy texture. Use plain, unflavored cottage cheese.
- Pumpkin Purée – Canned, unsweetened pumpkin works perfectly.
- Maple Syrup – Adds natural sweetness and complements the pumpkin flavor.
- Vanilla Extract – Enhances the warm flavors.
- Gluten-Free All-Purpose Flour – Or use regular flour if you’re not gluten-free. Rolled oats can also work if blending the batter.
- Baking Powder – Helps the pancakes rise and stay fluffy.
- Cinnamon – Adds that essential fall spice.
- Optional Mix-Ins – Chocolate chips, chopped nuts, or fruit for extra flavor and fun.
How to Make Pumpkin Cottage Cheese Pancakes
- Mix the Batter:
- In a large bowl, whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth.
- Stir in the flour, baking powder, and cinnamon until just combined.
(Optional: Blend everything in a blender for an ultra-smooth batter.)
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium-low heat with a little butter or oil.
- Scoop about ¼ cup of batter per pancake onto the skillet.
- Cook for 3–5 minutes per side, until golden brown and cooked through.
- Serve & Enjoy:
- Serve warm with extra maple syrup and any favorite toppings—like yogurt, nut butter, or a sprinkle of cinnamon.
Tips for Success
- Smooth Batter Option: Blend the batter if you prefer no visible cottage cheese curds.
- Freezer-Friendly: Store cooked pancakes in an airtight container for up to 5 days in the fridge or 2 months in the freezer.
- Kid-Friendly Version: Skip the maple syrup in the batter for babies or toddlers and drizzle on top for adults.
- Customizable: Add chocolate chips, raisins, or chopped apples for extra fun.
Pumpkin Cottage Cheese Pancakes Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8–10 pancakes
Ingredients
- 4 eggs
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tbsp pure maple syrup, plus more for serving
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour (or regular flour)
- ½ tbsp baking powder
- ½ tsp cinnamon
- Optional: chocolate chips, fruit, or other mix-ins
Instructions
- Whisk or blend eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth.
- Stir in flour, baking powder, and cinnamon until just combined. Fold in any mix-ins.
- Heat a skillet with butter or oil and scoop ¼ cup batter for each pancake.
- Cook 3–5 minutes per side until golden. Serve warm with maple syrup.
Storage: Refrigerate for up to 5 days or freeze for 2 months.