Pumpkin Cottage Cheese Pancakes | Easy & Delicious Fuel

There’s something about that crisp morning air and a kitchen full of warm spice that makes fall breakfasts feel like a little celebration. That’s where these pumpkin cottage cheese pancakes come in. They’re soft, lightly sweet, and full of autumn flavor. Plus, they’re high in protein, naturally gluten-free, and ready in under 15 minutes.

If you’ve been craving a comforting but healthy start to your day, this one hits the spot.

Pumpkin Cottage Cheese Pancakes – A Cozy, High-Protein Breakfast

These pumpkin cottage cheese pancakes are packed with cozy spices and satisfying protein. The blend of pumpkin, cinnamon, and cottage cheese makes them fluffy and flavorful, while the easy blender method keeps cleanup simple. Perfect for a wholesome breakfast, quick weekday meal, or a slow Sunday brunch.

They’re also naturally gluten-free, nut-free, and totally kid-friendly. You can dress them up with maple syrup, a sprinkle of nuts, or even a dollop of Greek yogurt. The texture is soft but hearty, and they reheat like a dream.

Ingredients You’ll Need

Here’s everything to grab:

• 1/2 cup pumpkin puree
• 1/2 cup cottage cheese
• 2 eggs
• 1/4 cup gluten-free all-purpose flour
  (swap with almond or oat flour if preferred)
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• Butter or oil for cooking

Optional add-ins:

• Chocolate chips
• Chopped walnuts or pecans

These simple ingredients combine into a batter that’s smooth, golden, and just the right balance of sweet and spiced.

How to Make Pumpkin Cottage Cheese Pancakes

Step 1 – Blend Wet Ingredients

In your blender, add pumpkin puree, cottage cheese, and eggs.
Blend until completely smooth. This creates a silky base that makes the pancakes fluffy without any lumps.

Step 2 – Add Dry Ingredients and Blend Again

Next, add your flour, baking powder, pumpkin pie spice, and cinnamon.
Blend again until everything is fully combined. The batter will be thick but pourable.

Step 3 – Cook the Pancakes

Heat a nonstick skillet over medium. Add a little butter or oil.
Spoon a few tablespoons of batter for each pancake.
Let cook for 2–3 minutes on one side, then flip. Cook until golden brown and set.

Step 4 – Serve and Enjoy

Serve warm with maple syrup, toasted nuts, or even a swipe of almond butter.
These are also great with a side of fruit or a hot cup of coffee.

Tips for Perfect Pancakes Every Time

• Use a blender for that smooth, creamy batter. It breaks down the curds in the cottage cheese beautifully.
• Medium heat is key. Too hot, and they’ll burn before they cook through.
• Don’t crowd the pan. Give each pancake space so you can flip easily.
• Batch cooking? Keep finished pancakes warm in the oven at 200°F until ready to serve.
• Want more texture? Stir chocolate chips, chopped pecans, or even dried cranberries into the batter before cooking.

How to Store and Reheat

Made extra? Good news: these pancakes store well.

• Fridge: Keep leftovers in an airtight container for up to 5 days.
• Freezer: Layer with parchment in a freezer-safe bag or container. Freeze for up to 2 months.
• To reheat: Microwave for 30 seconds or warm on a skillet until heated through.

They taste just as good on day three as they do hot off the pan.

FAQs About Pumpkin Cottage Cheese Pancakes

More Such Recipes

If you’re all about fall breakfasts, try these next:

• Pumpkin French Toast with Maple Butter
• Soft Pumpkin Oatmeal Cookies
• Pumpkin Baked Oatmeal for Cozy Mornings
• Cheesy Pumpkin Pasta Bake with Mushrooms

Pumpkin Cottage Cheese Pancakes Recipe Card

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Final Thoughts

These pumpkin cottage cheese pancakes are everything I want in a breakfast: easy, cozy, and deeply satisfying. They’re packed with protein, full of seasonal flavor, and flexible enough to fit into any morning routine.

If you give them a try, I’d love to hear how they turned out. Tag Kai Recipes on Pinterest or Facebook and share your plate!