Go Back

Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes made with a blender-smooth batter for tender, airy pancakes with golden edges. Cook until bubbles form on top, then flip and finish for a fluffy, high-protein stack with maple syrup and pecans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 0.5 cup cottage cheese Blend smooth if desired.
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 0.5 cup rolled oats or oat flour Use rolled oats or oat flour.
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • maple syrup and pecans for serving For serving.

Equipment

  • 1 stand mixer

Method
 

Blend and rest
  1. Blend cottage cheese, pumpkin puree, eggs, rolled oats or oat flour, baking powder, pumpkin pie spice, cinnamon, maple syrup or honey, vanilla extract, and salt until smooth. If not using a blender, whisk very well until evenly combined.
  2. Rest the batter for 3 minutes to thicken slightly.
Cook the pancakes
  1. Heat a lightly greased skillet over medium heat until hot. You should feel a light sizzle when batter hits the surface.
  2. Drop 2–3 tablespoon portions of batter into the skillet and cook for 2–3 minutes until bubbles form across the top and the edges look set.
  3. Flip gently and cook for 1–2 minutes more until cooked through and lightly golden.
Serve
  1. Serve the pancakes with maple syrup and pecans. Add a dollop of cottage cheese on the side if desired.

Notes

Pro tip: for the smoothest, most tender texture, blend until completely uniform, especially if your cottage cheese is chunky. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium-low until warm. Freezing: yes—freeze pancakes in a single layer, then bag, and reheat from frozen. For a dairy-light option, use lactose-free cottage cheese (texture remains similar) rather than replacing with a different liquid dairy.