Go Back
–+ servings
Delicious pumpkin cottage cheese pancakes topped with maple syrup and pecans

Pumpkin Cottage Cheese Pancakes

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.
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Cottage Cheese, pancakes, Pumpkin
Servings: 8 pancakes
Calories: 560kcal
Author: Marcin Skrzypiec

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
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!