Pumpkin Cottage Cheese Pancakes Recipe

I’m excited to share my Pumpkin Cottage Cheese Pancakes, a simple, protein-packed, gluten-free and nut-free fall breakfast that deserves a spot on any list of Nutritious Pancakes.

I never thought cottage cheese and pumpkin puree would ever get along in pancakes, but here we are. The first bite made me stare because the texture is slightly lacy and also creamy, like it shouldn’t work yet totally does.

They’re protein packed so you stay full longer, and the flavor sneaks up on you without being cloying. I call this one of my favorite Pumpkin Meals Recipes discoveries, something I make when I want real food that feels worth the effort but with minimal fuss.

If you like breakfast experiments that actually deliver, try these, you might get hooked.

Ingredients

• Cottage cheese: creamy, packs protein and calcium, makes pancakes moist and a little tangy.
• Pumpkin puree: adds fiber, vitamin A, earthy sweetness and keeps the batter soft.
• Eggs: bind, add protein and richness, help pancakes puff up but sometimes stick.
• Oats or oat flour: give whole grain fiber, chewiness or a smooth tender crumb.
• Cinnamon, ginger, nutmeg: tiny amounts build cozy fall flavor, barely sweet, aromatic.
• Maple or honey: sweetener, tiny splash boosts caramel notes and keeps pancakes moist.
• Vanilla extract: deepens sweetness perception, makes flavors round, smell homey.
• Neutral oil or butter: used to cook, browns edges, adds mouthfeel and richness.

Ingredient Quantities

• 1 cup cottage cheese (full fat or low fat, whatever you got)
• 3 large eggs
• 3/4 cup pumpkin puree (canned, not pie filling)
• 1/2 cup gluten free rolled oats or 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons neutral oil or butter

How to Make this

1. Put a skillet or nonstick pan on the stove and warm it over medium-low heat while you prep everything, you’ll want it hot enough to sizzle but not burn.

2. In a blender or food processor combine 1 cup cottage cheese, 3 large eggs, 3/4 cup pumpkin puree, 1 tablespoon maple syrup or honey and 1 teaspoon vanilla extract; blitz until mostly smooth. If you like curds leave it a bit chunky, if you want silky pancakes blend longer.

3. If you’re using whole gluten free rolled oats, pulse them briefly in the blender to make a coarse oat flour, or just measure 1/2 cup oat flour instead and skip pulsing.

4. Pour the wet mix into a bowl and stir in the oats/oat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/4 teaspoon fine sea salt until combined. Let the batter rest 5 minutes so the oats absorb moisture and thicken.

5. Check batter consistency: it should be scoopable but not rock hard. If it’s too thin add a tablespoon more oats, if it’s too thick stir in a teaspoon or two of water. Don’t overmix, you’ll make them dense.

6. Add 1 to 2 tablespoons neutral oil or butter to the preheated pan and swirl to coat. Use medium-low heat; these pancakes need gentler heat because of the cottage cheese.

7. Spoon about 1/4 cup batter per pancake into the pan, give them space, they won’t spread like flour pancakes. Cook until edges look set and little bubbles form on top, about 3 to 4 minutes.

8. Flip carefully with a thin spatula and cook the other side about 2 to 3 minutes until golden and cooked through. If they brown too fast, turn the heat down.

9. Keep finished pancakes warm on a plate in a low oven or cover loosely with foil while you finish the rest, add more oil between batches if the pan gets dry, and serve right away.

Equipment Needed

1. Large nonstick skillet or heavy-bottomed frying pan (10 to 12 inch)
2. Blender or food processor to blitz the cottage cheese, eggs and pumpkin
3. Measuring cups and measuring spoons (1 cup, 1/4 cup, tsp)
4. Mixing bowl to stir in oats, spices and let the batter rest
5. Whisk or fork for a quick mix and consistency checks
6. Thin metal spatula or turner for careful flipping, not a bulky one
7. 1/4 cup measuring cup or small ladle to portion the batter evenly
8. Small brush or folded paper towel and neutral oil or butter for greasing the pan
9. Oven-safe plate or baking sheet plus foil to keep finished pancakes warm

FAQ

Pumpkin Cottage Cheese Pancakes Recipe Substitutions and Variations

• Cottage cheese: swap 1 cup for 1 cup full fat Greek yogurt or ricotta for same creaminess, or use 1 cup blended silken tofu for a dairy free option.
• Eggs: for 3 eggs do flax “eggs” 1 tbsp ground flax + 3 tbsp water per egg (so 3 tbsp flax + 9 tbsp water), let sit 5 min; or use 3/4 cup mashed banana or 3/4 cup unsweetened applesauce for a sweeter, egg free binder.
• Gluten free rolled oats/oat flour: use 1/2 cup GF 1-to-1 all purpose flour instead, or 1/2 cup almond flour for a lower carb nutty result, you might need to tweak liquid a bit.
• Maple syrup or honey: replace 1 tbsp with 1 tbsp agave nectar or 1 tbsp coconut or brown sugar, if using dry sugar stir it into the batter so it dissolves.

Pro Tips

1) Let the batter sit a few minutes before you cook, it’ll thicken and you’re less likely to end up with flat, sad pancakes. if it still seems thin, add a spoonful of oats or a splash of water, don’t keep stirring or you’ll make them gluey.

2) Test one small pancake first, adjust the heat from there. These brown fast on too-high heat but can stay raw in the middle if its not hot enough, so find that sweet spot and keep the temp steady while you cook the rest.

3) Use a thin spatula and flip gently, they hold together weirdly compared to regular pancakes. pressing down will just squeeze out moisture and make them dense, so flip only once when the edges look set.

4) To keep them nice between batches or for reheating later, stack with parchment between, warm in a low oven or pop them in a toaster oven for a minute to restore the outside crispness. add a squeeze of lemony yogurt or a sprinkle of toasted nuts for texture, it helps the flavors pop.