These Pumpkin Cottage Cheese Pancakes are fluffy and full of cozy pumpkin flavor. The warm spices mix perfectly for a tasty breakfast treat that warms your heart!
Don’t be surprised if these pancakes disappear quickly; they are just that good! I love serving them with a drizzle of maple syrup on top—pure happiness on a plate!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great for convenience, but homemade puree can add freshness. If you’re out of pumpkin, sweet potato puree can be a tasty substitute!
Cottage Cheese: I love using full-fat cottage cheese for creaminess. If you’re looking for a dairy-free option, you can try silken tofu blended until smooth.
Flour: All-purpose flour is standard, but whole wheat flour adds more fiber. For gluten-free pancakes, almond flour or a gluten-free blend can work nicely.
Spices: The warm spices are key! Feel free to play around with the amounts or omit a spice if you’re not a fan. A pinch of cardamom can add an interesting twist!
How Do You Get Fluffy Pancakes with Cottage Cheese?
Getting that perfect fluffy texture is easy! The cottage cheese adds moisture and protein, but you need to handle the batter carefully. Here’s how:
- Mix wet and dry ingredients separately, and don’t over-mix when combining them—lumps are okay!
- Let the batter rest for a few minutes to help the baking powder activate.
- Make sure your griddle or skillet is hot enough to cook the pancakes but not so hot that they burn quickly.
Cooking on medium heat allows the pancakes to cook through without burning on the outside. Happy pancake flipping!
Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For the Pancakes:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour (or whole wheat flour)
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- Butter or oil for cooking
Optional Toppings:
- Greek yogurt or whipped cream
- Pumpkin seeds
- Maple syrup
- Extra cinnamon
How Much Time Will You Need?
This lovely pumpkin pancake recipe takes about 10 minutes to prepare and about 15-20 minutes to cook. So, in total, expect to spend around 30 minutes getting these delicious pancakes on your table—perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, cottage cheese, eggs, and brown sugar (or maple syrup). Use a whisk or fork to mix everything well until it’s smooth and blended. This mixture should have a lovely pumpkin color!
2. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, salt, and all your warm spices—cinnamon, nutmeg, ginger, and cloves. Make sure everything is well combined so the spices get evenly distributed.
3. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the wet mixture, stirring gently. It’s okay if the batter remains a bit lumpy; just don’t overmix! The cottage cheese adds a nice texture, so embrace those lumps!
4. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat and add a small amount of butter or oil to prevent sticking. Let it heat up for a minute or so.
5. Cook the Pancakes:
Using a measuring cup, drop about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, usually about 3-4 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side until it’s golden brown, about 2-3 minutes more. Adjust the heat if necessary to ensure they cook evenly without burning.
7. Continue Cooking:
Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Keep the pancakes warm in a low oven if you want to serve them all at once.
8. Serve and Enjoy:
Stack the pancakes up high on a plate. Top with a dollop of Greek yogurt or whipped cream, a sprinkle of pumpkin seeds, a dusting of cinnamon, and a drizzle of maple syrup for extra sweetness. Enjoy your cozy breakfast!
These warm Pumpkin Cottage Cheese Pancakes will delight your taste buds with their soft texture and comforting spice flavors. Perfect for a crisp autumn morning!
Can I Use Egg Substitutes in This Recipe?
Absolutely! For a vegan option, you can use a flaxseed or chia seed egg. Just mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it in place of each egg. You can also use unsweetened applesauce, 1/4 cup for each egg.
How Can I Make These Pancakes Gluten-Free?
If you need a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is gluten-free as well, and your pancakes will be just as fluffy!
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place parchment paper between each pancake and store them in a freezer-safe bag. To reheat, warm them in a toaster or microwave.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in chocolate chips, nuts, or even dried fruit like cranberries. Just keep in mind that too many add-ins may change the pancake’s texture, so don’t overdo it!
