Introduction

These Pumpkin Cottage Cheese Pancakes are a delicious twist on classic pancakes, bringing a creamy texture and subtle pumpkin flavor. They’re perfect for a cozy fall breakfast or anytime you want something comforting and a bit special.

A tall stack of seven golden-brown pancakes sits in the center of a white plate on a white marbled surface. The pancakes have a fluffy texture with slight browning on top. On the top pancake, there is a thick square of white butter that has smooth edges. Amber syrup is being poured from above, creating a thick stream that drips down the layers and pools on the plate. In the background, six more pancakes with similar color and texture rest on a cooling rack against a plain white wall. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all purpose flour or regular flour
½ tablespoon baking powder
½ teaspoon cinnamon
Any desired mix-ins like chocolate chips or anything!

Instructions

Step 1: In a large bowl, whisk the eggs, then add the cottage cheese, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
Step 2: In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Stir in any mix-ins if desired.
Step 3: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake onto the skillet.
Step 4: Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1-2 minutes until golden and cooked through.
Step 5: Serve warm with extra maple syrup or your favorite toppings.

Tips & Variations

For a dairy-free option, try substituting the cottage cheese with silken tofu or a thick plant-based yogurt, though texture will vary.
Add a pinch of nutmeg or ginger to enhance the pumpkin spice flavor.
Mix in chopped nuts or dried fruit for extra texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze cooked pancakes separated by parchment paper for up to 2 months; thaw before reheating.

How to Serve

A tall stack of seven golden-brown pancakes sits on a white plate on a white marbled surface. The pancakes have a soft, fluffy texture with light browning on top. A square white pat of butter rests on the top pancake, melting slightly. Maple syrup is being poured from above, flowing over the butter and dripping down the sides of the stack, creating a glossy, rich amber cascade that pools around the base. In the background, six more pancakes with similar coloring rest on a cooling rack against a simple white marbled textured backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs substitutes in this recipe?

This recipe relies on the structure eggs provide, so using flax eggs or other substitutes may affect texture. It’s best to stick with real eggs for the best results.

Can I make these pancakes gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour to make the pancakes gluten-free without sacrificing texture.

Pumpkin Cottage Cheese Pancakes Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

These Pumpkin Cottage Cheese Pancakes are a delicious and nutritious twist on traditional pancakes, combining the creamy texture of cottage cheese with the warm, seasonal flavor of pumpkin and cinnamon. Perfect for a cozy breakfast, they are lightly sweetened with maple syrup and can be customized with your favorite mix-ins like chocolate chips.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 pancakes (approximately 4 servings) 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

4 eggs
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract

Dry Ingredients

1 cup gluten-free all purpose flour or regular flour
½ tablespoon baking powder
½ teaspoon cinnamon

Optional Mix-ins

Any desired mix-ins like chocolate chips or anything!

Instructions

Prepare the Batter: In a large mixing bowl, whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour (or regular flour), baking powder, and cinnamon to ensure even distribution of leavening and spices.
Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the pancakes tender. If desired, gently fold in your choice of mix-ins such as chocolate chips.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
Cook the Pancakes: Pour ¼ cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve Warm: Serve the pancakes immediately with additional pure maple syrup or your favorite toppings like fresh fruit or nuts.

Notes

Do not substitute flax eggs for these pancakes as the texture and structure relies on real eggs.
Use gluten-free flour to make the recipe gluten-free; otherwise, regular flour works fine.
Feel free to add mix-ins such as chocolate chips, nuts, or dried fruit for extra flavor and texture.
If the batter appears too thick, add a tablespoon of milk to loosen it slightly.
Cooking times may vary depending on the heat of your skillet—adjust accordingly to prevent burning.

Keywords: pumpkin pancakes, cottage cheese pancakes, gluten free pancakes, fall breakfast recipe, healthy pancakes, pumpkin puree recipe