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Pumpkin Spice Cottage Cheese Pancakes

These fluffy Pumpkin Spice Cottage Cheese Pancakes are packed with protein, flavored with warm spices, and perfect for a cozy breakfast.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese (well-drained)
  • 1 cup pumpkin puree (canned or fresh)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour (or gluten-free flour)
  • 2 tablespoons sugar (or a sugar substitute)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch salt
For Cooking
  • Butter or oil for frying

Method
 

Preparation
  1. In a bowl, mix 1 cup of well-drained cottage cheese, 1 cup of pumpkin puree, 2 large eggs, and 1/2 teaspoon of vanilla extract until smooth.
  2. In another bowl, whisk together 1 cup of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of salt.
  3. Gradually fold in the dry ingredients into the pumpkin mixture until just combined. Do not overmix; you want the batter to remain slightly lumpy.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip and cook for an additional 2-3 minutes on the other side, or until golden brown.
Serving
  1. Stack the pancakes on a plate and serve with your favorite toppings.

Notes

For gluten-free option, use gluten-free flour. To avoid dense pancakes, do not overmix the batter. Letting the batter sit for 5 minutes can improve texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.