I am not typically a pancake fan but these Pumpkin Cottage Cheese Pancakes are so perfectly fluffy, soft and with a touch of cinnamon they are impossible to resist. They are loaded with protein and easy to make ahead of time to be warmed up as needed, making them a quick and filling breakfast for those rushed mornings.
Why I Love This
- Hidden Protein and Veggies: Not a cottage cheese or pumpkin fan? Fear not! The cottage cheese combined with the large amount of eggs results not only in the lightest, fluffiest and coziest pancakes you've ever had but they are also the most filling and lasting pancakes you've ever had. To top it all off they've got a side of pumpkin in them that is virtually undetectable to sneak in those extra veggie portions needed in the day.
- Prep Ahead of Time: These pumpkin cottage cheese pancakes reheat amazingly well so they are great for busy mornings and to have on hand as a quick snack for the kids. Pop one or two in the toaster and just like that you've got a healthy, protein dense breakfast or snack ready to go with no mess and no effort.
- Great for the Season: While you can find canned pumpkin on the shelf year round, and I do make these pancakes year round, they do lend themselves to the perfect Thanksgiving and Christmas breakfast. The warm spices and subtle hint of pumpkin ring the chorus of the holidays and exude the cozy feeling of a family gathering round the table.
Try my Cranberry Walnut French Toast for another great breakfast or brunch option!
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Ingredients
- Cottage Cheese: Despite having a large amount of cottage cheese in the pancakes, you don't even notice it and instead it creates a fluffy and protein rich pancake to enjoy. I use 2% milk fat cottage cheese but you are welcome to use any percentage that you prefer.
- Pumpkin Puree: This adds just a little moisture to the pancakes keeping them light and adds a portion of veggies to your day without you (or your kids) even knowing it. Combined with the cinnamon and pumpkin pie spice, the addition of pumpkin puree adds wonderful flavor and warmth that is enjoyed.
- Eggs: These pancakes have a large amount of eggs which serve many purposes. They add protein, they help with the rise of pancakes and act as a binding agent so that we have nice fluffy pancakes rather than crumbly dry pancakes.
- Flour: This is our base that helps everything adhere and come together.
- Baking Powder: A rising agent to help ensure the pancakes are light fluffy rather than stiff and dense.
- Sugar: A touch of sweetness and also helps to make the pancakes light and fluffy.
- Milk: A little milk is used to help thin the batter so that the pancakes aren't too dense. You can use a dairy free milk alternative very successfully.
- Cinnamon: This ingredient is optional but adds a dynamic of warmth and subtle intrigue that makes that pancakes all the more irresistible.
- Pumpkin Pie Spice: Adding a touch of pumpkin spice blends beautifully with the puree bringing warmth and coziness to this cottage cheese pancake experience so no one would ever know they are eating veggies in their breakfast!
See recipe card for quantities.
Instructions
Step 1: In a medium mixing bowl, mix the cottage cheese, pumpkin puree, eggs and milk until well combined.
Step 2: Add the flour, baking powder, sugar and spices and mix until just combined. Do not over mix.
Step 3: Place 1 tablespoon of butter in your cast iron skillet or frying pan and warm over medium-low heat until the butter is bubbling and hot.
Step 4: Spoon about a ¼ cup of batter into the skillet to form 3 or 4 pancakes (depending on the size of your skillet). Spread the batter out with each scoop so that it is about ½" thick.
Step 5: Cook on each side until they are golden brown. Repeat with all batter.
Step 6: Serve immediately with maple syrup or your choice of toppings.*
Hint: Cook the cottage cheese pancakes low and slow. Cooking on too high of heat will result in gooey middles. I recommend heating your skillet to medium heat and then lowering it to medium-low heat and cooking at that temperature. This seems to produce the most evenly cooked pancakes.
Substitutions
- Dairy Free - you can use a dairy free cottage cheese and easily omit or use a dairy free milk alternative. Fry in your favorite cooking oil and you're all set!
- Gluten Free - use a gluten free 1-to-1 flour mixture and you'll have delightful pancakes!
Variations
- Basic - if you're wanting something a littler simpler but still light and delicious, omit the pumpkin and spices. You'll have a good old regular pancake with the bonus of extra protein. I love them this way!
- Deluxe - add chocolate chips for an extra treat or bit of fun!
- Play with the Toppings - get adventurous in your toppings on these pumpkin cottage cheese pancakes to make these even more delicious and customized. Try Nutella (chocolate spread), bananas, berries, whipped cream, peanut butter and maple syrup (surprisingly good!) or your favorite jam!
See this Cranberry Walnut French Toast recipe on my website for another great breakfast idea!
Equipment
While you can use any frying pan for these cottage cheese pancakes, I love to use my raw Lodge cast iron skillet. Using raw cast iron adds flavor and texture to the pancakes that a stick free or other skillet won't be able to achieve.
Storage
The first few days: Store leftover cottage cheese pancakes in an airtight container or bag in the fridge for up to 4 days.
Freezing: These pancakes freeze amazingly well. Freeze them in an airtight container or bag for up 3 months. You can take them out one by one and reheat or thaw the whole batch at once.
Reheating: My favorite way to reheat these pumpkin cottage cheese pancakes is in the toaster. I would recommend letting them thaw at least a little on the counter and then pop them in the toaster for about a minute and they'll taste like they are (almost) fresh off the skillet.
Top Tip
Cook all your batter within a couple hours of mixing it. Unfortunately, making it ahead of time and leaving it in the fridge will result in dense pancakes.
FAQ
Yes you may. I would recommend canola, vegetable oil or margarine as good alternatives. These won't give as good of flavor but they also won't give a bad taste to the pancakes.
Definitely not. This is totally optional and is simply to add interest and flavor. If it's not for you, simply omit. You can successfully omit the pumpkin as well if it's not in the house that morning!
Unfortunately not. Letting this batter sit for more than an hour or so will result in dense pancakes that don't rise the way they should. However, as stated above, cooking them ahead of time and warming them in the toaster is an excellent option if you need a meal that is prepped before hand.
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Pumpkin Cottage Cheese Pancakes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
Description
I am not typically a pancake fan but these Pumpkin Cottage Cheese Pancakes are so perfectly fluffy, soft and with a touch of cinnamon they are impossible to resist. They are loaded with protein and easy to make ahead of time to be warmed up as needed, making them a quick and filling breakfast for those rushed mornings.
Ingredients
1 cup (8 oz) cottage cheese
½ cup (5.5 oz) pumpkin puree*
2 tablespoons (15 ml) milk
3 large eggs
1 cup (160g) all purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
Butter for frying
Instructions
- In a medium mixing bowl mix the cottage cheese, pumpkin puree, milk and eggs until well combined. Add the flour, baking powder sugar and spices and mix until just combined. Do not over mix.
- Place 1 tablespoon of butter in your cast iron skillet or frying pan and warm over medium-low heat until butter is bubbling and hot.
- Spoon about a ¼ cup of batter into the skillet to form 3 or 4 pancakes (depending on the size of your skillet). Spread the batter out with each scoop so that it is about ½" thick. Cook on each side until they are golden brown. Repeat with all batter.
- Serve immediately with maple syrup or your choice of toppings.*
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. Do not use pre-spiced pumpkin puree. The ingredients label should read pumpkin only.
2. If you are freezing the pancakes, allow them to cool completely before placing in an airtight container or ziplock bag to freeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cook Top
- Cuisine: American
Jenice Wallace says
These pancakes are so delicious, light, fluffy and downright amazing! They are loaded with protein that you would never guess was there making them a filling and excellent breakfast choice. Best of all, they freeze beautifully making them the perfect make-ahead breakfast to ensure mornings run smooth and bellies stay full!