These fluffy pumpkin cottage cheese pancakes are the perfect way to enjoy fall flavors. With warm spices and a hint of sweetness, they are light and delicious!
Top them with maple syrup or your favorite fruit! I love making these on lazy weekends. They make breakfast feel special without too much fuss. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Ensure to use canned pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can roast and puree it. It’s a great way to use up excess fall harvest!
Cottage Cheese: Small curd cottage cheese works best for a smooth texture, but you can swap it with Greek yogurt for a tangy flavor and extra protein if preferred.
Spices: The warm spices are the heart of this recipe. Feel free to adjust quantities or even add in cardamom for a twist. If you don’t have allspice, just stick with cinnamon, nutmeg, and ginger!
Flour: All-purpose flour gives the best results, but whole wheat flour can be a healthy alternative. Oat flour can work too for a gluten-free option.
How Do You Ensure Fluffy Pancakes?
Getting a fluffy pancake is all about mixing the batter right and cooking at the correct temperature. Here’s how:
- Mix wet and dry ingredients separately before combining to avoid overmixing.
- Stir the batter until just combined; it’s okay if some lumps remain!
- Heat your skillet over medium heat. Too hot, and the pancakes might burn; too low, and they won’t rise properly.
After flipping, look for a golden color and ensure they cook through. Enjoy your delicious, fluffy pancakes!
Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese (small curd preferred)
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice or pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional Toppings:
- Greek yogurt or sour cream
- Pumpkin seeds
- Maple syrup
- A sprinkle of cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and another 15-20 minutes for cooking. You’ll be enjoying your delicious pancakes in no time—perfect for a cozy morning meal!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, and vanilla extract until smooth and well combined. This creates a creamy texture that will make your pancakes fluffy and delightful!
2. Mix the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice (or pumpkin pie spice), and salt. Sifting helps to combine everything evenly and avoids lumps.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Remember, it’s okay if there are a few lumps—overmixing can make the pancakes tough!
4. Heat the Pan:
Heat up a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. This helps prevent sticking and gives a nice golden color to your pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the heated pan. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2-3 minutes until they are golden brown and cooked through.
6. Keep Warm and Serve:
Transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter, adding more butter or oil as needed. Once all the pancakes are cooked, it’s time to serve!
7. Add Your Favorite Toppings:
Serve the pancakes warm with your favorite toppings! I recommend a dollop of Greek yogurt or sour cream, a sprinkle of cinnamon, and a handful of pumpkin seeds. Drizzle with maple syrup for a touch of sweetness!
Enjoy these cozy, spiced pumpkin and cottage cheese pancakes for a comforting autumn breakfast!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you prefer using fresh pumpkin, just roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. It adds a lovely, fresh flavor to the pancakes!
What Can I Substitute for Cottage Cheese?
If you don’t have cottage cheese on hand, Greek yogurt is a great alternative! It will give your pancakes a creamy texture and extra protein, while also adding a slight tang.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper, then place in a freezer bag. They can be reheated in the microwave or toaster when ready to eat!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately if needed for better texture.
