These Pumpkin Cottage Cheese Pancakes are fluffy, tasty, and perfect for breakfast! The pumpkin adds a warm spice, while the cottage cheese gives them a nice texture.
They’re so easy to whip up, you’ll want to make them every weekend! I love topping mine with maple syrup or a sprinkle of cinnamon—yum! 🎃🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great for these pancakes! You can also use fresh pumpkin by cooking and pureeing it, but canned is so convenient. If you’re not a pumpkin fan, try substituting with mashed bananas or applesauce for a different flavor.
Cottage Cheese: For a creamier texture, use ricotta cheese instead. You could even choose a dairy-free alternative like silken tofu for a vegan version. Just blend it well to mimic the texture of cottage cheese.
Flour: Whole wheat flour adds a nice nutrition boost, but all-purpose flour works just as well if that’s what you have. For gluten-free options, almond flour or a gluten-free all-purpose blend can be used.
Spices: The spices elevate the flavor, and you can adjust them to your liking. If you have pumpkin pie spice, that’s a quick substitute. You could also skip the ginger or nutmeg if you don’t have them on hand.
How Do I Get Fluffy Pancakes Every Time?
Getting those perfect, fluffy pancakes requires a few key steps! Here’s how to ensure they turn out great:
- Mix Wet and Dry Separately: Whisk the wet and dry ingredients separately before combining them. This helps distribute the baking powder evenly.
- Don’t Overmix: When you mix the two, stop as soon as you see no dry flour. A few small lumps are okay! Overmixing can result in tough pancakes.
- Turn Up the Heat: Medium heat works best, but if your pancakes seem to be cooking too slowly, slightly increase the temperature. Just keep an eye to ensure they don’t burn.
- Check for Bubbles: When bubbles form on the pancake surface and edges look a bit dry, it’s time to flip. This ensures they’re cooked through, fluffy, and not underdone!
With these tips, you’ll have pancakes that are light and delightful every time! Happy cooking!
How to Make Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons maple syrup (plus extra for serving)
- Butter or oil for cooking
- For Topping (Optional):
- Whipped cream or yogurt
- Pumpkin seeds for garnish
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep and another 15 minutes to cook, making it a quick and satisfying meal. In total, you’ll be ready to dig in within about 25 minutes!
Step-by-Step Instructions:
1. Make the Wet Mixture:
In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, vanilla extract, and maple syrup. Stir everything together until it’s nice and smooth. This is where the pumpkin flavor really shines!
2. Mix the Dry Ingredients:
In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, ginger, and salt. This helps evenly distribute the baking powder and spices.
3. Combine the Mixtures:
Add the dry mixture to the wet ingredients and gently stir until just combined. Be careful not to overmix! It’s okay if it’s a little lumpy—this keeps your pancakes fluffy.
4. Heat Your Pan:
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to it so the pancakes don’t stick.
5. Cook the Pancakes:
Pour ¼ cup portions of batter onto the skillet. Cook each pancake for 2-3 minutes until bubbles form on the surface and the edges start looking set. This is a good sign they’re ready to flip!
6. Flip and Finish:
Carefully flip the pancakes and cook for another 1-2 minutes until they turn golden brown and are fully cooked. They should be fluffy and firm to the touch.
7. Serve and Enjoy:
Stack your pancakes on a plate, and if you like, add a spoonful of whipped cream or yogurt on top. Sprinkle some pumpkin seeds for a little crunch, and drizzle with extra maple syrup. Optionally, you can also sprinkle a bit of cinnamon over the top for extra flavor!
Dig into these moist and flavorful Pumpkin Cottage Cheese Pancakes and enjoy a taste of autumn any day of the week!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Simply roast the pumpkin, scoop out the flesh, and puree it until smooth. Just ensure to measure out 1 cup of the pureed pumpkin for the recipe.
What Can I Substitute for Cottage Cheese?
If you don’t have cottage cheese, you can substitute it with ricotta cheese for a creamy texture. For a dairy-free option, blended silken tofu works well too.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster, microwave, or on a skillet, adding a little butter to keep them moist.
Can I Freeze These Pancakes?
Yes, these pancakes freeze well! Place them in a single layer on a baking sheet to freeze, then transfer to an airtight freezer bag. They can be frozen for up to 3 months—just reheat directly from frozen!
