These fluffy pumpkin cottage cheese pancakes are a tasty treat, perfect for breakfast or brunch! With warm spices like cinnamon and nutmeg, they’re full of cozy flavors.
I love how these pancakes are packed with protein from the cottage cheese. It’s like a tasty hug from the inside! Serve them with a drizzle of maple syrup and watch them disappear! 🥞🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience. For a fresh taste, roast or steam pumpkin and blend it. Butternut squash can also be a good substitute if pumpkin isn’t available.
Cottage Cheese: If you’re looking for a creamier texture, try ricotta cheese instead. You can also use plain Greek yogurt for a tangy flavor and extra protein. I personally love the little bursts of texture from cottage cheese!
Flour: Whole wheat flour is a great option for extra fiber. For a gluten-free version, use almond flour or oat flour. Just remember that they may change the texture a bit, but still delicious!
Sweetener: Maple syrup is wonderful, but you could also try agave nectar or skip it altogether if you prefer less sweetness. The pumpkin and spices give enough flavor on their own!
How Can You Pancake Without Making a Mess?
Making pancakes can get messy without a good plan! Here are a few tips to keep everything neat and tidy.
- Use a non-stick skillet to prevent sticking. A little butter or oil goes a long way, too!
- Pour batter using a measuring cup or a ladle for consistency. This helps control the amount and keeps the batter from dripping everywhere.
- Keep cooked pancakes warm in the oven at a low temperature while you finish the batch. This avoids serving cold pancakes!
These small steps help keep your kitchen clean and your pancakes perfectly cooked. Enjoy flipping!
Delicious Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
Base Ingredients:
- 1 cup pumpkin puree (cooked and mashed pumpkin)
- 1 cup cottage cheese
- 2 large eggs
Dry Ingredients:
- 1/2 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
For Cooking and Serving:
- 1 tablespoon maple syrup or honey (optional for sweetness)
- Butter or oil for cooking
- Greek yogurt or whipped cream, for serving
- Pumpkin seeds, for garnish
- Extra cinnamon, for sprinkling
- Maple syrup, for drizzling
How Much Time Will You Need?
This easy-to-make recipe will take about 10 minutes for prep and roughly 15-20 minutes for cooking. So, you’ll have delicious pancakes ready in about 30 minutes or less! Perfect for a cozy breakfast any day of the week.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the eggs and maple syrup or honey until well combined. This step helps to incorporate some air, making the pancakes fluffier.
2. Add Pumpkin and Cottage Cheese:
Stir in the pumpkin puree and cottage cheese, mixing until everything is fully combined. You’ll love the creamy texture that the cottage cheese adds!
3. Combine the Dry Ingredients:
In another bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Mixing them separately ensures even distribution of the leavening agent and spices.
4. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough. The small lumps from the cottage cheese are perfectly fine!
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Once it’s warm, add a small amount of butter or oil to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the heated skillet. Cook for about 2-3 minutes, or until you see bubbles forming and the edges looking set. Carefully flip the pancake and cook for another 2-3 minutes until golden brown.
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter. Serve them stacked high and don’t forget to top each stack with Greek yogurt or whipped cream, a sprinkle of cinnamon, and a drizzle of maple syrup!
Enjoy your cozy and flavorful pumpkin cottage cheese pancakes with warm spices! They’re a delightful way to start any day.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin adds a lovely flavor. Just peel, cube, and steam or roast the pumpkin until tender, then mash it before using. About 1 cup of fresh pumpkin is needed for this recipe.
Can I Make These Pancakes Ahead of Time?
You can prepare the batter in advance and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking, as some separation may occur. However, it’s best to cook the pancakes fresh for the fluffiest results!
How do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for a few seconds. They’re still delicious warmed up!
What Can I Substitute for Cottage Cheese?
If you’re not a fan of cottage cheese, you can use ricotta for a creamy texture, or Greek yogurt for a tangy flavor. Just keep the proportion the same, and enjoy the slightly different taste!
