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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes with a smooth batter and fluffy, high-protein texture. Quick blender mixing, a short batter rest, and pan-cooked until set edges for tender pancakes.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest 3 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cottage cheese pancake batter
  • 0.5 cup cottage cheese Blend smooth if desired.
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 0.5 cup rolled oats Or use 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
  • pecans For serving.
  • maple syrup For serving.

Equipment

  • 1 stand mixer
  • 1 sheet pan

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.
  2. Rest the batter for 3 minutes to thicken slightly before cooking.
Cook the pancakes
  1. Heat a lightly greased skillet over medium heat until hot.
  2. Drop 2-3 tablespoon portions into the skillet and cook 2-3 minutes, until bubbles form across the top and the edges look set.
  3. Flip gently and cook 1-2 minutes more, until the second side is set and lightly golden.
Serve
  1. Serve immediately with maple syrup and pecans.

Notes

Pro tip: If your cottage cheese is grainy, blend it smooth first so the pancakes stay tender and uniform. Store leftover pancakes in the fridge up to 3 days; reheat in a toaster oven or skillet. Freezing is yes—freeze in a single layer, then reheat from frozen. For a lower-sugar option, swap the 1 tablespoon maple syrup/honey in the batter with an equal amount of unsweetened vanilla-flavored syrup or omit it, and rely on topping syrup for sweetness.