Quick Description
Fluffy, protein-packed pancakes made with the goodness of cottage cheese and pumpkin puree. These pancakes are rich in flavor, super nutritious, and ideal for a cozy fall breakfast or post-workout meal. With only a few ingredients, these pancakes are quick to prepare, offering a balance of protein and healthy carbs for sustained energy throughout the day.
Servings & Timing
- Serves: 2–3 (depending on portion size)
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15–18 minutes
- Estimated Protein: 12–14 g per serving
- Calories per serving: ≈ 200–250
Ingredients You Will Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Cottage cheese | 1 cup (240 g) | Use low-fat or full-fat, based on your preference. |
| Pumpkin puree | 1 cup (240 g) | Fresh or canned. Ensure it’s pure pumpkin, not pumpkin pie filling. |
| Eggs | 2 large | For structure and moisture. |
| Cinnamon | 1 tsp | Adds warmth and spice. |
| Vanilla extract | 1 tsp | For extra flavor depth. |
| Baking powder | 1 tsp | Helps the pancakes rise. |
| Salt | Pinch | Enhances all the flavors. |
| Sweetener (optional) | 1 tbsp maple syrup, honey, or stevia | Optional, depending on how sweet you like your pancakes. |
Step-by-Step Method
Step 1 – Blend the Ingredients
In a mixing bowl or blender, combine the cottage cheese, pumpkin puree, eggs, cinnamon, vanilla extract, baking powder, and a pinch of salt.
If you’re using a blender, blend on medium speed for about 30 seconds, or until the mixture is smooth and well-combined.
If you prefer a chunkier texture, you can mix by hand.
Step 2 – Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray to prevent sticking.
You can test if the pan is ready by sprinkling a few drops of water on it; if they sizzle, the pan is hot enough.
Step 3 – Cook the Pancakes
Pour the batter onto the pan to form small pancakes (about ¼ cup of batter per pancake).
Cook for 2–3 minutes on the first side, until bubbles begin to form on the surface of the pancakes.
Flip carefully and cook for another 1–2 minutes on the other side, until golden brown and cooked through.
Step 4 – Serve and Enjoy
Serve your pancakes warm with your favorite toppings. Some ideas include:
- A dollop of Greek yogurt or whipped cream
- A drizzle of maple syrup or honey
- Fresh berries or nuts for crunch
Why This Recipe Is Special
- Protein-Packed – Cottage cheese adds a hefty dose of protein, making these pancakes filling and perfect for muscle repair and satiety.
- Naturally Sweetened – Pumpkin provides a natural sweetness, reducing the need for added sugar.
- Fall-Inspired Flavor – Cinnamon and pumpkin bring that cozy autumn vibe to your plate, with the perfect blend of spice and comfort.
- Quick & Simple – Only a handful of ingredients and minimal prep time make this a hassle-free breakfast or snack.
- Versatile – You can easily adjust the sweetness or add mix-ins like chocolate chips, nuts, or seeds to make it your own.
Extra Tips for Better Taste
- For extra fluffiness: Separate the eggs and whip the egg whites until stiff peaks form. Gently fold them into the batter for a lighter texture.
- For a dairy-free version: Swap cottage cheese with a dairy-free option like silken tofu or almond milk-based cottage cheese.
- Add-ins: Try adding a tablespoon of ground flax seeds or chia seeds for extra fiber and omega-3s.
- Cook at medium heat: Cooking over too high a flame may cause the pancakes to burn on the outside while remaining raw inside. Medium heat is best.
- Customize flavors: Feel free to add a pinch of nutmeg, allspice, or ginger for a more festive flavor.
Ingredient Details & Substitutions
| Ingredient | Substitute | Flavor / Texture Effect |
|---|---|---|
| Cottage cheese | Ricotta cheese, Greek yogurt | Ricotta will give a more delicate texture. Greek yogurt will add more tang and protein. |
| Pumpkin puree | Sweet potato puree, squash puree | Slightly sweeter flavor but still maintains the creamy texture. |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) | Vegan option, but results may be denser. |
| Baking powder | Baking soda (use half the amount) | Baking soda may alter the texture, but it’s still effective. |
| Sweetener | Stevia, Monk fruit, Maple syrup | Choose based on your preferred sweetness and dietary needs. |
Recipe Variations & Serving Suggestions
1. Chocolate Chip Pumpkin Pancakes
Add ¼ cup of mini chocolate chips to the batter for a sweet twist.
Top with extra chocolate chips or a drizzle of chocolate syrup.
2. Cinnamon Swirl Pancakes
Swirl in 1 tablespoon of cinnamon-sugar mixture into the batter before cooking for a warm, sweet swirl in every bite.
3. Pumpkin Spice Pancakes
Add 1 tsp pumpkin pie spice along with the cinnamon to enhance the fall flavors even more.
4. Savory Pumpkin Pancakes
Skip the sweeteners and add a pinch of salt, pepper, and fresh herbs (like thyme) for a savory twist.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze pancakes individually, placed on a baking sheet, then transfer to a freezer bag. Reheat in the toaster or microwave for a quick breakfast.
- Reheat: Microwave pancakes for 30–45 seconds or toast for a crispy texture.
Nutrition Details (per serving, based on 3 servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 14 g |
| Carbohydrates | 22 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Calcium | 10% DV |
| Sodium | 210 mg |
Values may vary based on ingredient brands and portion sizes.
Final Thoughts
These Cottage Cheese Pumpkin Pancakes are the perfect blend of high-protein, fall-inspired flavors, and wholesome ingredients.
Whether you’re looking for a nutritious breakfast, post-workout snack, or cozy autumn treat, this recipe checks all the boxes.
It’s a simple, satisfying, and versatile dish that can be customized to your taste and dietary preferences.
