These pumpkin cottage cheese pancakes are fluffy and tasty, making breakfast feel special! The mixture of cottage cheese and pumpkin gives them a fun twist that kids and adults will love.
Honestly, I can’t get enough of these pancakes! They’re not only yummy, but also packed with protein. Top them with maple syrup or fresh fruit, and you have a perfect start to your day!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and works perfectly here. If you want to make your own, you can roast or steam fresh pumpkin and puree it. Just make sure you remove any excess moisture!
Cottage Cheese: I love using cottage cheese for its creaminess and protein. If you’re lactose intolerant, try using almond-based cottage cheese or silken tofu for a similar texture without the dairy.
Flour: All-purpose flour is typical, but whole wheat flour adds more fiber. You can also substitute with almond flour for a gluten-free option, just be mindful of the pancake’s texture which will vary slightly.
Spices: Cinnamon, nutmeg, and ginger give these pancakes a nice warm flavor. If you don’t have ginger, you can skip it or add a bit of allspice instead. Feel free to adjust the spices to your taste!
How Do I Get Fluffy Pancakes?
Fluffy pancakes are all about careful mixing and cooking technique. Here’s what to do:
- When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense pancakes.
- Let the batter rest for a few minutes. This helps the baking soda and powder activate, creating air bubbles.
- Cook on medium heat. If it’s too hot, the outside will burn before the inside cooks through. Adjust as needed.
Remember, for flipping, wait until you see bubbles forming on the surface! This means they’re ready to be turned.
How to Make Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- 1/2 cup canned pumpkin puree
- 1/2 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp salt
- 1 tbsp maple syrup or honey (optional, for sweetness)
- 1 tsp vanilla extract
- Butter or oil for cooking
- Optional toppings: whipped cream or extra cottage cheese, pumpkin seeds, maple syrup, a sprinkle of cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 10-15 minutes for cooking, so you can have a delicious stack of pancakes ready in about 20-25 minutes! Perfect for a cozy weekend breakfast!
Step-by-Step Instructions:
1. Combine Wet Ingredients:
In a large mixing bowl, mix together the pumpkin puree, cottage cheese, eggs, maple syrup (if you like it sweeter), and the vanilla extract. Stir until the mixture is smooth and well combined. This is where the rich flavor of pumpkin really shines through!
2. Prepare Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, optional ground ginger, and salt. This helps to evenly distribute the dry ingredients for a consistent texture.
3. Mix It All Together:
Now, gently add the dry ingredients to the pumpkin mixture a little at a time. Stir gently until everything is just combined—don’t worry if there are a few lumps; you want to avoid overmixing to keep the pancakes fluffy!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle on medium heat, and lightly grease it with butter or oil. You want it hot enough for the pancakes to sizzle when the batter hits the pan but not so hot that they burn.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them until bubbles start forming on the surface and the edges look set, about 2-3 minutes. This is an excellent time to catch that delicious pumpkin smell wafting through your kitchen!
6. Flip and Finish Cooking:
Once the pancakes are ready to flip, gently turn them over and cook for an additional 2 minutes or until they’re golden brown on both sides. They should be fluffy and cooked through inside.
7. Keep Warm and Repeat:
As you cook the pancakes, remove them from the skillet, and keep them warm on a plate. Continue with the remaining batter until all the pancakes are cooked!
8. Serve and Enjoy:
Stack those beautiful pancakes high! Top with a dollop of whipped cream or cottage cheese, pumpkin seeds, a sprinkle of cinnamon, and a drizzle of maple syrup. They’re best enjoyed warm!
Enjoy your delicious Pumpkin Cottage Cheese Pancakes with your favorite autumn toppings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it first. Roast or steam the pumpkin until tender, then blend until smooth, ensuring it isn’t too watery for the pancakes.
Can I Make These Pancakes Dairy-Free?
Yes! Substitute cottage cheese with dairy-free alternatives, such as almond-based cottage cheese or blended silken tofu for a creamy consistency. Use a plant-based milk instead of regular milk if the recipe calls for it.
How to Store Leftover Pancakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen! Place layers of parchment paper between pancakes, then wrap tightly in plastic wrap before freezing. Reheat in the toaster or microwave when you’re ready to enjoy.
Can I Add Chocolate Chips or Nuts?
Definitely! Feel free to fold in chocolate chips, chopped nuts, or other mix-ins like dried cranberries or blueberries after you’ve combined the wet and dry ingredients. Just keep in mind that this may alter the pancake’s cooking time slightly.
