These Pumpkin Cottage Cheese Pancakes are the ultimate fall breakfast recipe to make. Using just a few simple ingredients and they’re gluten-free, nut-free and packed with protein.
Oh my gosh these pancakes guys!!! You know I love cottage cheese pancakes and to be honest – I didn’t think they’d get much better. But then I wanted to make them with a Fall spin like my cottage cheese pumpkin bread. And these just exceeded any expectation I had.
These pancakes are fluffy, flavorful, moist and incredibly easy to make. Not to mention these pumpkin pancakes are packed with protein thanks to cottage cheese. Cottage cheese is such an underrated ingredient in these. My 9 month old also loved them and we all came back for seconds when I made them.
I love that you can freeze these two for the ultimate stash of breakfast pancakes on the go or you can use my freezer cube trick if you want to freeze the batter (you know I love that!).
I cannot wait to hear what you think of these. And if you are serving them for your little ones, I do cut the maple syrup from the batter for the kids.
What ingredients are in pumpkin cottage cheese pancakes:
- Eggs – I don’t recommend flax eggs here
- Cottage cheese – this is the main star of the show! No subs here
- Pumpkin puree – I usually just buy these from the can. Organic and no sugar added
- Maple syrup – I use some to sweeten the pancakes plus more for serving
- Cinnamon – love this addition for flavor in this recipe
- Gluten-free all purpose flour – if not gf, use all-purpose flour!
How to make pumpkin cottage cheese pancakes:
- In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined
- Mix in the flour and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
FAQs and best tips for success:
- These pancakes are hard to mess up and I always have my kids help me make them too. They are one of the easiest recipes to make for breakfast and my kid’s LOVE them!
- If you aren’t gluten-free, use regular all purpose flour to make them
- I buy organic cottage cheese at the grocery store – I don’t use a flavored one just plain cottage cheese
- You can add in any mix-in’s you want to like fruit, chocolate chips, anything!
- Add these to your freezer stash. They freeze well and I defrost in the fridge overnight or just add to microwave
- You can also blend batter if you want smooth consistency!
A few other must-make pumpkin recipes:
Brown Butter Maple Pumpkin Bread (gluten-free)
Starbucks Pumpkin Cream Cheese Muffins
Pumpkin Chocolate Chip Cookies (gluten-free)
PrintPumpkin Cottage Cheese Pancakes
These Pumpkin Cottage Cheese Pancakes are the ultimate fall breakfast recipe to make. Using just a few simple ingredients and they’re gluten-free, nut-free and packed with protein.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 8–10 pancakes 1x
Ingredients
- 4 eggs (I don’t recommend flax eggs here)
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour***
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- Any desired mix-in’s like chocolate chips or anything!
Instructions
- In a large bowl or in a blender, mix together the eggs, pumpkin cottage cheese, maple syrup and vanilla until combined (if using blender add all ingredients in at same time)
- Mix in the flour, cinnamon and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
Notes
*Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months
***If you are blending the batter you can use 1 cup rolled oats too
Share this recipe
Carrie
My 18 month old did a happy dance as he ate them and my 3 year old kept asking for more! I used cooked kent pumpkin and oat flour since thats what I had. I’ll triple the recipe next time, these were a hit! Delish!!
Rachel
LOVE this!!!!
Sarah Schnell
These were super fluffy and yummy. Didn’t have much pumpkin taste so next time I think I’ll add some pumpkin pie spice and maybe a little more pumpkin puree. Love that these are healthy and yummy, thanks for always making great recipes!
Laurie
These are delicious, and my husband, who is NOT a cottage cheese fan, loved them! Question: when you say you can add 1 cup of rolled oats if you’re using a blender, does that mean in addition to the ingredients as is Thank you!
Rachel
love to hear it!
Tarah
Is it just me or is the recipe for this unclear?? Says 1/2 tablespoon cup of pumpkin puree & then has 3/4 cup with no ingredient listed between vanilla and baking powder????
Rachel
hi are you sure you are looking at the recipe? everything is written out above. it says 3/4 cup pumpkin puree. and the ingredients are all listed. maybe refresh your browser?
Miranda
Once you start using the scale option on a phone, it shows up with the extra words (tablespoon). I was also wondering about the oats..you could use 1 cup oats as an oat flour in the blender? These were delicious! Mine sort of flattened as they cooked for some reason but tasted great.
Kerstie
These have great flavor and are easy to make! I had an issue with mine not getting done on the inside but browned on the outside. Maybe my heat was too high! Thanks for the recipe, we all loved it!
Rachel
yes yes always make pancakes on low or medium low heat!! high heat burns the outside and center is left undercooked.
Alison
What does 1/2 tablespoon cup of pumpkin puree mean? Is it 1/2 cup? Or a 1/2 tablespoon? How could it be both?
Kayla
I liked this recipe a lot! Not as fluffy as I hoped but still had a great flavor and simple to make!
Rachel
thank you!!! let the batter sit for a bit so it thickens if you want fluffier
Michelle
Can you put this recipe on the waffle iron? Maybe might need to add a little milk to thin it?
Rachel
great question! it may need a tbsp of oil
Sue
For the pumpkin puree measurement….1/2 “tablespoon cup?” Lol! I assume 1/2 cup!!
Rachel
mine doesn’t say that?? am i going nuts lol? i see:
4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all purpose flour or regular flour***
½ tablespoon baking powder
½ teaspoon cinnamon
Any desired mix-in’s like chocolate chips or anything!
Mary Ellen
I made these as waffles on Monday morning and they were SO GOOD! My five year old loved them too.
Rachel
YAY!!!
Anna
Question: when you say you can add 1 cup of rolled oats if you’re using a blender, does that mean in addition to the ingredients as is Thank you!
Rachel
no instead of the flour 🙂
Anna
Thank you!!
Babs
Adding oats option is very confusing! You should state that on the recipe that it can be used in place of the flour NOT as an extra optional ingredient.
Rachel
oats can be used as a 1:1 sub for flour. but they cannot be added in with flour as well.
Cathy
Excellent! Made today with regular flour and next time will try with oat flour. I used pumpkin pie spice instead of just cinnamon- 1/2 tsp. Love the moist flavour and knowing these have so much protein – wow!
Rachel
thanks for sharing!!
Jessica
I made these this morning and they were delicious. Omitted the maple syrup and added some pumpkin pie spice in place of half the cinnamon but otherwise followed the recipe as written. Will definitely make them again.
Rachel
thank you for sharing!!