These fluffy pumpkin cottage cheese pancakes bring all the warm flavors of fall right to your breakfast table! They’re packed with the goodness of pumpkin and cozy spices.
These pancakes are perfect for a cheerful morning! I love topping them with a drizzle of maple syrup. They’re so tasty, I sometimes wish they could be my breakfast every day! 😍
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for convenience, but you can use homemade puree if you have fresh pumpkin. Just steam, mash, and strain it for a smooth texture.
Cottage Cheese: For a smoother batter, you can blend the cottage cheese or replace it with ricotta cheese. This also adds a nice creaminess.
Flour: If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend works well, though you may need to adjust the liquid slightly.
Spices: The warm spices really bring out the fall flavors! If you’re missing some, you can use pumpkin pie spice as an all-in-one alternative.
How Do I Keep My Pancakes Fluffy?
To achieve fluffy pancakes, carefully mix the ingredients and avoid overmixing. Overworking the batter develops gluten, making the pancakes dense.
- Incorporate the dry ingredients gently into the wet mixture until just combined.
- Let the batter sit for a few minutes. This allows the baking powder to activate, making the pancakes puff up.
Give each pancake time to cook; bubbles will form as they cook, indicating it’s time to flip them! This ensures a nice golden-brown exterior and a soft fluffy interior.
Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 1/2 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Butter or oil, for cooking
For Serving:
- Greek yogurt or sour cream
- Pumpkin seeds, for garnish
- Additional maple syrup, for drizzling
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for prep and around 15 minutes for cooking, totaling about 25 minutes to enjoy a delicious breakfast! Perfect for a cozy weekend morning!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, vanilla extract, and maple syrup. Use a whisk or spatula to mix everything together until it’s smooth and well combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This helps distribute the leavening agents and spices evenly throughout the pancake batter.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture. Gently fold them together using a spatula. Be careful not to overmix—just stir until everything is combined. It’s okay if some lumps remain; that will help keep the pancakes fluffy!
4. Get Cooking:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once it’s hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook them until bubbles form on the surface and the edges look set, which should take about 2-3 minutes.
5. Flip and Finish:
Carefully flip the pancakes and cook for another 2 minutes or until they’re golden brown and fully cooked through. Once done, transfer them to a plate and keep warm while you cook the remaining batter.
6. Serve and Enjoy:
Serve your warm stack of pancakes topped with a dollop of Greek yogurt or sour cream, a sprinkle of pumpkin seeds, and a generous drizzle of maple syrup. For an extra touch of spice, feel free to dust with a little cinnamon.
Enjoy your cozy, delicious pumpkin cottage cheese pancakes with warm spices!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can make your own pumpkin puree from fresh pumpkin. Simply roast or steam the pumpkin until soft, then mash or blend it until smooth. Make sure to drain any excess moisture for the best results!
How Do I Make These Pancakes Dairy-Free?
You can substitute the cottage cheese with a plant-based alternative like silken tofu or a dairy-free yogurt. For the Greek yogurt topping, use a dairy-free yogurt made from coconut, almond, or oats.
Can I Store Leftover Pancakes?
Yes, you can store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet over low heat until warmed through. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag.
How Can I Adjust the Sweetness of the Pancakes?
If you prefer less sweetness, reduce the amount of maple syrup or honey in the batter. You can also omit it entirely and serve with the syrup on the side, allowing those who want extra sweetness to add their own.
