Pumpkin Cottage Cheese Pancakes are the breakfast to have during the fall season! They are full of flavor, have extra protein from the cottage cheese, and come out nice and fluffy every time! 

The season is almost here for all things pumpkin! Honestly it already started for me a couple of months ago with pumpkin cous cous salad. There are tons of squash that are considered fall and winter, but you can snag them year round. 

When using small curd cottage cheese you don’t have to blend it, you can add it directly to the bowl when making the pancake batter. However, if you are one of those people that doesn’t really care for it, but still wants to add it to your diet, blend it! It’s a total game changer and you won’t even know it’s in there. 

Looking to experiment? I highly recommend you try this amazing cottage cheese mac and cheese! It’s creamy, tasty, and you already know it’s a great side dish for any main course meal. 

Ingredients Needed 

• eggs
• cottage cheese – I used small curd, but as mentioned you can always blend it and I would recommend doing that if going with large curd. 
• pumpkin puree – the only ingredient should be pumpkin. This is not the same as pumpkin pie filling.
• honey or maple syrup
• vanilla extract
• whole wheat pastry flour or all-purpose flour – to make these pumpkin pancakes gluten-free, use gluten free all purpose flour like Bob’s Red Mill. 
• baking powder
• kosher salt
• Nutmeg

How to Make Pumpkin Cottage Cheese Pancakes 

Heat a griddle to medium heat. 

In a medium bowl, whisk the eggs, pumpkin, cottage cheese, honey, and vanilla together. 

To a second bowl, combine the salt, baking powder, flour, and nutmeg together. 

Combine the dry ingredients with the wet. 

Great the griddle with nonstick cooking spray. 

Use ¼ cup of batter for each pancake, leave a little space between each one. 

Cook until golden brown and bubbly then flip and cook for another few minutes on the other side.  

How to Store 

Pumpkin pancakes made with cottage cheese are best when they are hot off the griddle, but you can freeze them for later to make for an easy breakfast. Allow them to cool completely and transfer to a plastic bag. If needed separate layers with parchment paper. 

When ready, just pop them into the toaster and serve with syrup. 

More Delicious Pumpkin Recipes To Try:

• Buckwheat Pumpkin Muffins
• Vegan Pumpkin Chocolate Chip Cookies
• Pumpkin Seed Butter
• Gluten Free Pumpkin Muffins
• Pumpkin Overnight Oats
• Healthy Vegan Pumpkin Mousse

Pumpkin Cottage Cheese Pancakes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 4 eggs
• 1 cup cottage cheese preferably small curd
• ½ cup pumpkin puree
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ¾ cup whole wheat pastry flour or all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon nutmeg

Instructions

• Place a griddle over medium heat.
• In a bowl, add eggs, cottage cheese, pumpkin, honey, and vanilla and whisk together well.
• In a second bowl, add flour, baking powder, salt, and nutmeg and mix together.
• Add dry ingredients to wet ingredients and gently mix together.
• Spray griddle with oil spray.
• Scoop ¼ cup of batter and pour onto griddle. Repeat until a few pancakes are on the griddle, being careful not to place them too close together.
• Cook until golden brown, 2-3 minutes, then flip and cook another 2-3 minutes.

Video

Notes

Note: if using large curd cottage cheese, step 2 can be done in a blender to make a smoother consistency.