These fluffy pumpkin cottage cheese pancakes are perfect for a cozy breakfast! They combine the warm taste of pumpkin with creamy cottage cheese for a tasty twist.
Making these pancakes is simple and a fun way to sneak in some extra protein! I love topping mine with maple syrup or a sprinkle of cinnamon—yum!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but feel free to roast a fresh pumpkin and mash it as a healthier alternative. Just make sure it’s pure pumpkin, not the spiced pie filling!
Cottage Cheese: Full-fat cottage cheese gives a richer flavor and creaminess. You can substitute low-fat cottage cheese or even ricotta for a different texture, but keep in mind it may slightly alter the flavor.
Flour: Whole wheat flour adds a nutty flavor and more fiber. If you want a lighter pancake, stick with all-purpose flour. Gluten-free options like almond or oat flour could also work; just adjust the quantity and add a bit more liquid if needed.
Sweeteners: Maple syrup is lovely for a natural sweetness. Honey is a great substitute, or you can skip them altogether if you prefer less sweetness. Consider using a sugar substitute if you’re cutting down on sugar.
How Do I Make Fluffy Pancakes?
Fluffy pancakes depend on a few key techniques. Mixing the wet and dry ingredients separately helps to avoid over-mixing, which can lead to tough pancakes. Here’s how to handle it:
- Wet ingredients should be whisked smoothly together. For the dry ingredients, sift them to ensure even distribution.
- Combine the two mixtures gently; it’s okay if a few lumps remain! This keeps your pancakes airy.
- Heat your skillet properly. A medium heat setting helps cook the pancakes evenly without burning them.
- Watch for bubbles forming on the surface before flipping; this signals they’re ready to turn. Flip gently to maintain fluffiness!
Following these tips will give you light and fluffy pancakes every time!
Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup cottage cheese (preferably full fat)
- 3 large eggs
- 1/2 cup whole wheat flour or all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground pumpkin pie spice or a blend of ground nutmeg and allspice
- 1 tbsp maple syrup or honey (optional, for sweetness)
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
Toppings (optional):
- Whipped cream or Greek yogurt
- Pumpkin seeds
- Maple syrup
- Sprinkle of cinnamon or pumpkin pie spice
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and another 15-20 minutes for cooking, so you can have a delightful breakfast ready in about 25-30 minutes. Perfect for a cozy morning!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, maple syrup (if using), and vanilla extract until everything is smooth and well combined. This mixture is what gives the pancakes their rich and creamy texture!
2. Prepare the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and a pinch of salt. This helps ensure there are no lumps and that all the baking ingredients are evenly distributed.
3. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to over-mix; it’s fine if the batter is a little lumpy! The visible curds of cottage cheese are what make these pancakes extra special.
4. Heat the Skillet:
Place a large non-stick skillet or griddle over medium heat and add a light coating of butter or oil. Let it heat for a minute. You want it hot enough that the pancakes will sizzle but not so hot that they will burn.
5. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Then, flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown on both sides.
6. Keep Warm and Serve:
Transfer the pancakes to a plate and keep them warm while you continue cooking the remaining batter. Serve your fluffy pumpkin cottage cheese pancakes stacked high, topped with a dollop of whipped cream or Greek yogurt, a sprinkle of pumpkin seeds, a drizzle of maple syrup, and a dash of cinnamon or pumpkin pie spice for that extra autumn flair.
Enjoy your warm, delicious pancakes filled with the creamy goodness of cottage cheese and the delightful flavor of pumpkin!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast it, scoop out the flesh, and mash it until smooth. You’ll need about the same amount as you would for canned, around 1 cup. Just ensure you let it cool before mixing it into the batter!
Can I Make These Pancakes Gluten-Free?
Yes! You can use a gluten-free flour blend, almond flour, or even oat flour. Just keep in mind that the texture may change slightly, and you might need to adjust the liquid to achieve the right batter consistency.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for about 20-30 seconds or warm them in a skillet for a few minutes to regain their fluffy texture.
Can I Freeze These Pancakes?
Yes, these pancakes freeze beautifully! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once solid, transfer them to a zip-top freezer bag and store for up to 2 months. Reheat in the microwave or toaster directly from the freezer.