Pumpkin 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.

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:

1. In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined
2. Mix in the flour and baking powder until combined
3. Fold in any mix-in’s if using
4. 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)
5. Cook for 3-5 minutes on medium/low heat on each side
6. 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)

4-ingredient Reese’s Pumpkins

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