Pumpkin Cottage Cheese Pancakes: Protein-Packed Fall Breakfast
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves 4 | High-Protein | Gluten-Free Option
Why You’ll Love These Pumpkin Cottage Cheese Pancakes
These fluffy Pumpkin Cottage Cheese Pancakes are the perfect way to enjoy fall flavors while boosting your protein intake! With 20g of protein per serving, these nutritious pancakes combine the seasonal warmth of pumpkin spice with the creamy richness of cottage cheese. They’re naturally light, incredibly satisfying, and can easily be made gluten-free – making them ideal for healthy breakfast goals without sacrificing taste.
Ingredients
Wet Ingredients:
- 1 cup cottage cheese (full-fat for best texture)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/4 cup milk of choice
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup all-purpose flour (or almond flour for gluten-free)
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Cooking:
- Butter or coconut oil for the pan
- Cooking spray (optional)
For Serving:
- Pure maple syrup, warmed
- Butter pats
- Chopped pecans or walnuts
- Whipped cream or Greek yogurt
- Cinnamon for dusting
- Fresh berries (optional)
Instructions
Prepare the Batter:
- Blend wet ingredients: In a blender or food processor, combine cottage cheese, pumpkin puree, eggs, milk, maple syrup, and vanilla extract. Blend until completely smooth and creamy, about 60 seconds.
- Mix dry ingredients: In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Combine wet and dry: Pour the blended wet ingredients into the dry ingredients. Gently fold together until just combined – don’t overmix. The batter should be thick but pourable. Let rest for 5 minutes to allow flour to hydrate.
Cook the Pancakes:
- Preheat pan: Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray.
- Test heat: Drop a small amount of batter onto the pan – it should sizzle gently but not aggressively.
- Cook first side: Pour 1/4 cup of batter for each pancake, leaving space between them. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
- Flip carefully: Using a thin spatula, carefully flip pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- Keep warm: Transfer cooked pancakes to a warm oven (200°F) while cooking remaining batches.
Serve:
- Stack and garnish: Serve pancakes warm, stacked high with butter, maple syrup, and your favorite toppings.
Nutritional Benefits
- High protein: 20g protein per serving from cottage cheese and eggs
- Vitamin A: Pumpkin provides beta-carotene for eye health
- Fiber: Pumpkin adds beneficial dietary fiber
- Calcium: Cottage cheese supports bone health
- Low sugar: Naturally sweetened with minimal added sugars
- Antioxidants: Warm spices provide anti-inflammatory compounds
Storage and Reheating
Refrigerator: Store leftover pancakes for up to 4 days in airtight container Freezer: Freeze individual pancakes for up to 3 months, separated by parchment Reheating: Toast in toaster, warm in 350°F oven for 5 minutes, or microwave for 30 seconds Batch cooking: Make large batches for easy weekday breakfasts
Recipe Variations
Gluten-Free: Replace all-purpose flour with almond flour or gluten-free flour blend Dairy-Free: Use dairy-free milk and substitute cottage cheese with silken tofu Sugar-Free: Replace maple syrup with sugar-free syrup and coconut sugar with erythritol Chocolate Chip: Fold in 1/3 cup mini dark chocolate chips Pecan Pie: Add chopped pecans and extra cinnamon to batter Protein Boost: Add 1 scoop vanilla protein powder (reduce flour by 2 tablespoons)
Tips for Perfect Pancakes
Cottage cheese texture: Blend until completely smooth for fluffy pancakes Batter consistency: Should be thick but pourable – add milk if too thick Medium-low heat: Prevents burning while ensuring pancakes cook through Don’t overmix: Gentle folding keeps pancakes light and fluffy Resting time: Let batter sit 5 minutes for better texture Even cooking: Use a 1/4 cup measure for uniform pancakes
Make-Ahead Options
Batter prep: Mix dry and wet ingredients separately the night before, combine in morning Freezer pancakes: Make double batch and freeze extras for quick breakfasts Meal prep: Cook pancakes Sunday for easy weekday reheating On-the-go: Wrap cooled pancakes individually for grab-and-go breakfasts
Serving Suggestions
Classic style: Butter, maple syrup, and a dusting of cinnamon Healthy toppings: Greek yogurt, fresh berries, and chopped nuts Indulgent version: Whipped cream, caramel sauce, and candied pecans Savory twist: Top with Greek yogurt and everything bagel seasoning Kid-friendly: Mini chocolate chips and a drizzle of honey
Dietary Modifications
Keto adaptation: Use almond flour and sugar-free sweeteners Paleo version: Use almond flour and coconut sugar throughout Vegan option: Replace eggs with flax eggs and cottage cheese with cashew cream Lower carb: Increase cottage cheese ratio and reduce flour Higher fiber: Add ground flaxseed or chia seeds to batter
Perfect for These Occasions
- Cozy weekend family breakfasts
- Fall brunch gatherings
- Meal prep for busy weekdays
- Post-workout protein-rich meals
- Holiday morning treats
- Back-to-school nutritious breakfasts
