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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes made with a smooth, protein-rich batter for thick, fluffy pancakes with a golden crust. Rested briefly, then cooked on a buttered griddle until bubbles set and the second side turns golden.
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Prep Time 10 minutes
Cook Time 20 minutes
batter rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 1 cup canned pumpkin puree
  • 1 cup full-fat cottage cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 pinch salt
Dry ingredients
  • 0.5 cup rolled oats Use oat flour if preferred for easier blending.
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
For cooking and serving
  • 1 Butter For greasing the griddle and serving.
  • 1 Maple syrup For drizzling.
  • 1 pecans Chopped, for topping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Blend the batter
  1. Blend canned pumpkin puree, full-fat cottage cheese, large eggs, vanilla extract, rolled oats, pumpkin pie spice, cinnamon, baking powder, maple syrup, and salt until smooth.
Rest the batter
  1. Let the batter rest for 5 minutes while the griddle heats over medium-low heat, so it thickens slightly.
Cook pancakes
  1. Grease the griddle with butter and pour 1/4 cup batter per pancake.
  2. Cook for 3–4 minutes until bubbles form and the edges look set, then flip.
  3. Cook for 2–3 more minutes until golden.
Serve
  1. Serve the pancakes stacked tall with maple syrup, a pat of butter, and chopped pecans.

Notes

For thicker pancakes, keep the heat at medium-low and avoid pressing the batter with the spatula. Store leftovers in the refrigerator for up to 3 days and reheat gently in a toaster oven or skillet; freeze for up to 2 months. For a gluten-free option, use oat flour (or certified gluten-free oats) instead of rolled oats.