These Pumpkin Cottage Cheese Pancakes are fluffy and full of warm spices like cinnamon and nutmeg. They are perfect for a cozy breakfast or brunch!
Honestly, the cottage cheese adds a fun twist, and I can’t help but smile when I see the pancakes puff up! 🌟 I love serving them with maple syrup and a sprinkle of extra cinnamon!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super handy, but fresh pumpkin works, too! Just roast it first, scoop out the flesh, and blend until smooth.
Cottage Cheese: I recommend small curd cottage cheese for its creaminess. If you’re looking for a dairy-free option, try using silken tofu blended until smooth.
Flour: While all-purpose flour is standard, you could use whole wheat flour for added fiber. Gluten-free? Almond flour or oat flour can work well too!
Spices: Cinnamon and nutmeg are traditional, but feel free to get creative! Allspice, cardamom, or pumpkin pie spice would add great flavor.
Sweeteners: Maple syrup is my favorite for pancakes, but honey works well. If you’re cutting sugar, try using a sugar substitute instead.
How Do I Make the Fluffiest Pancakes?
The secret to fluffy pancakes is not overmixing the batter! You want to combine just until everything is moistened, leaving a few lumps. This prevents the pancakes from becoming tough.
- Gently mix the wet and dry ingredients until just combined.
- Use medium heat so the pancakes cook evenly without burning.
- Let the pancakes sit for a minute after pouring them onto the skillet before flipping.
Following these tips will help you achieve that light and fluffy texture everyone loves! Happy cooking!
How to Make Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For The Pancake Batter:
- 1 cup canned pumpkin puree
- 1/2 cup cottage cheese (small curd preferred)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Cooking and Serving:
- Butter or oil for frying
- Greek yogurt or whipped cream, for topping
- Pumpkin seeds, for garnish (optional)
- Additional ground cinnamon for dusting
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 15 minutes to cook. So in just 25 minutes, you’ll have delicious pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, maple syrup (if you’re using it), and vanilla extract. Stir everything together until it’s nice and smooth. This mixture will be the base of your pancakes!
2. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, ginger (if you choose to add it), and salt. Mixing the dry ingredients separately helps to distribute the baking powder and spices evenly.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Carefully fold them together until just combined, making sure not to overmix. It’s okay if there are a few lumps—this keeps the pancakes fluffy!
4. Heat the Skillet:
Preheat a large non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the bottom, ensuring your pancakes won’t stick.
5. Cook the Pancakes:
Using a measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until you see bubbles forming on the surface and the edges starting to look set. This indicates it’s time to flip!
6. Flip and Finish Cooking:
Gently flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
7. Serve and Enjoy:
Once all the pancakes are done, stack them on a plate. Top with your favorite Greek yogurt or whipped cream, a sprinkle of cinnamon, and some pumpkin seeds for a nice crunch. You can also drizzle extra maple syrup on top for added sweetness!
Enjoy these delightful Pumpkin Cottage Cheese Pancakes warm, and savor the cozy flavors of fall!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If you prefer fresh pumpkin, roast it first until soft, then scoop out the flesh and blend until smooth. This will give you a similar texture and flavor!
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the cottage cheese with silken tofu blended until smooth. You can also use dairy-free yogurt as a topping for serving.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them in a skillet over low heat until heated through.
Can I Freeze These Pancakes?
Definitely! Allow the pancakes to cool completely, then stack them with parchment paper in between each one. Place the stack in a freezer-safe bag or container, and they will keep well for up to 2 months. Just reheat from frozen directly in a toaster or skillet!
