Pumpkin Cottage Cheese Pancakes
Pumpkin puree and cottage cheese team up for tender, protein-rich blender pancakes perfect for fall mornings.
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These pumpkin cottage cheese pancakes are fluffy, protein-packed, and full of cozy fall flavor. With creamy cottage cheese, earthy pumpkin, and warm pumpkin spice, they make a sweet and tasty breakfast that’s both healthy and filling.
Quick to blend and easy to cook, this recipe is perfect for chilly mornings when you want comfort without the fuss. Plus, they’re meal-prep and make-ahead friendly—whip up a batch on the weekend and enjoy high-protein pancakes ready to reheat when you need them.
Recipe Info
This recipe is:
- Protein rich without protein powder. Thanks to cottage cheese and eggs, these pancakes are not only creamy but also offer a good protein boost compared to regular pancakes.
- Easy to make with common ingredients. No fancy tools required—just a blender to blend the batter smoothly.
- Meal-prep friendly. Just double or quadriple the ingredients and you’re all set for a few days.
Making pumpkin cottage cheese pancakes for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Ingredients and Substitutes
- Eggs. Acts as a binder to hold the batter together and contribute to the pancakes’ structure.
- Low-fat cottage cheese. Adds moisture, protein, and a creamy texture. Full-fat cottage cheese works as well.
- Maple syrup. Provides natural sweetness and flavor. Sub in sugar in a pinch.
- Pumpkin puree. One of our two sources of flavor. Canned or homemade puree works equally well.
- All-purpose flour. Forms the base of the batter, giving structure to the pancakes.
- Pumpkin spice. Adds warm, aromatic flavor characteristic of pumpkin dishes.
- Salt. Enhances overall flavor.
- Baking powder. Acts as a leavening agent to make the pancakes fluffy; you can substitute it with baking soda at one-third the amount.
Step-by-Step: How to Make Pumpkin Cottage Cheese Pancakes
- Blend Ingredients. Add all your pancake ingredients into a blender and blend on high speed until the mixture is fairly smooth. If you don’t have a blender, you can use an immersion blender right in the bowl—it works just as well.
- Heat Skillet. Warm up a non-stick skillet over medium heat, then reduce to medium-low once warm. This slower heat will help cook the pancakes evenly without burning the bottoms.
- Add Cooking Oil (Optional). If you usually add fat when making pancakes, go ahead and add your usual amount of cooking oil or butter. However, these pancakes don’t need any fat in a good non-stick pan and should release easily without it. I don’t add fat when making mine.
- Cook Pancakes. Pour about 2 heaping tablespoons of batter per pancake onto the skillet without overcrowding. Let them cook for 2 to 3 minutes until the undersides are golden brown and the edges look set — no longer wet or glossy. Then flip each pancake and cook for another 1 to 2 minutes until the other side is nicely browned.
- Serve Warm. Remove the cooked pancakes from the skillet and serve immediately with your favorite toppings like syrup, fresh fruit, or yogurt.
Tips
- Test heat with a single pancake before batch cooking. Pancake cooking times are a good indicator of stove temperature. Make one test pancake and adjust the heat so it takes about 2 to 3 minutes on the first side and 1 to 2 minutes after flipping. If one side is burned after 2 minutes, the heat is too high. If it’s still super pale or the edges don’t look set, you need more heat. This can be a bit tricky for a first time pancake maker, but you’ll get better with practice.
Storage
Allow the pumpkin cottage cheese pancakes to cool completely before placing them in a sealed container. Store the container in the refrigerator for 3 to 4 days.
For longer storage, freeze the pancakes in a freezer-safe bag for 1 to 3 months (for best quality). Defrost overnight in the fridge or on low heat on the stove.
Reheat on low in a non-stick pan for a minute or two per side.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Love cottage cheese breakfasts? Don’t miss Cottage Cheese Chia Pudding and Cottage Cheese Overnight Oats.
- Into high-protein breakfasts? Check out Protein Powder Pumpkin Pancakes, Protein Powder Chia Pudding, and Protein Powder Overnight Oats.
- Craving pumpkin-y sweets? Bake up Pumpkin Financiers, Pumpkin Eclairs with Maple Glaze, or make Pumpkin Pastry Cream.
- Want more pancake inspiration? Try savory Eggplant Pancakes or sweet Polish Yeast Pancakes.
Servings: 8 pancakes
Calories: 560kcal
Equipment
Ingredients
- 2 eggs medium, 100 g after cracking
- 2/3 cup cottage cheese low-fat, 160 g
- 1 tbsp maple syrup 20 g
- 1/4 cup pumpkin puree canned or homemade, 60 g
- 1/2 cup all-purpose flour 60 g
- 1/4 tsp pumpkin spice
- 1/8 tsp salt
- 1 1/2 tsp baking powder
Instructions
- Blend Ingredients: Blend all ingredients in a blender or with an immersion blender until fairly smooth.2 eggs, 2/3 cup cottage cheese, 1 tbsp maple syrup, 1/4 cup pumpkin puree, 1/2 cup all-purpose flour, 1/4 tsp pumpkin spice, 1/8 tsp salt, 1 1/2 tsp baking powder
- Prepare Pan: Heat a non-stick skillet over medium heat, then reduce to medium-low.
- Add Oil: Add cooking oil or butter if needed, though not necessary with a good non-stick pan.
- Cook: Pour about 2 heaping tablespoons of batter per pancake onto the skillet, cooking for 2-3 minutes until golden brown and edges set. Flip and cook for another 1-2 minutes until browned.
- Serve: Serve warm with your favorite toppings such as syrup, fresh fruit, or yogurt.
Notes
- Nutrition information calculated using low-fat cottage cheese, canned pumpkin puree, maple syrup and all-purpose flour. Treat it as a rough estimate.
Nutrition
Calories: 560kcal | Carbohydrates: 69.5g | Protein: 36.5g | Fat: 16g | Fiber: 1.9g
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