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Pumpkin Cottage Cheese Pancakes

Soft, fluffy pumpkin pancakes with a hidden protein boost from blended cottage cheese, warmly spiced and ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Pancakes
  • 1 cup cottage cheese
  • 3 large eggs
  • 1/2 cup pumpkin puree
  • 1 cup all-purpose flour or oat flour
  • 1 tbsp granulated sweetener or sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice or nutmeg
  • 1/4 tsp salt
  • Butter or oil for the pan
For Serving
  • Maple syrup
  • Butter
  • Chopped pecans optional

Method
 

  1. Blend cottage cheese, eggs, and pumpkin puree until completely smooth.
  2. Add flour, sweetener, baking powder, spices, and salt. Pulse just until combined.
  3. Heat a lightly oiled or buttered skillet over medium heat.
  4. Pour 1/4 cup batter per pancake, cook 2 to 3 minutes until bubbles form, then flip and cook 1 to 2 minutes more.
  5. Keep warm in a low oven while finishing the batch.
  6. Serve with maple syrup, butter, and pecans if desired.

Notes

  • Blend the cottage cheese fully smooth to avoid any visible curds or tang.
  • Don't overmix once the flour is added, to keep the pancakes light and fluffy.
  • Freezes well for up to 2 months for an easy make-ahead breakfast.