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Pumpkin Cottage Cheese Pancakes Fluffy Pumpkin Cottage Cheese Pancakes - Cozy, Protein-Packed Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup small-curd cottage cheese (2% or whole milk)
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2–3 tablespoons pure maple syrup or honey, to taste
  • 1 teaspoon vanilla extract
  • 1 cup flour (all-purpose or white whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons pumpkin pie spice (or 1.5 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)
  • 1/3–1/2 cup milk (dairy or unsweetened almond), as needed for consistency
  • 2 tablespoons melted butter or neutral oil, plus more for the pan
  • Optional mix-ins: 1/3 cup mini chocolate chips, chopped pecans, or raisins

Instructions
 

  • Whisk the wet ingredients: In a large bowl, whisk cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla until mostly smooth. Small curds are fine.
  • Add the dry ingredients: Sprinkle flour, baking powder, baking soda, salt, and pumpkin pie spice over the wet mixture. Gently fold with a spatula until just combined.
  • Adjust the batter: Stir in melted butter or oil. Add milk a little at a time until the batter is thick but pourable, like a loose yogurt. Avoid overmixing.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. A drop of water should sizzle on contact.
  • Cook the pancakes: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes, until the edges look set and bubbles form and pop. Flip and cook 1–2 more minutes until golden and cooked through.
  • Keep warm: Transfer cooked pancakes to a low oven (200°F/95°C) while you finish the batch.
  • Serve: Top with maple syrup, a spoonful of yogurt or whipped cream, and a sprinkle of toasted nuts or chocolate chips if you like.