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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes made with blended pumpkin-spiced batter for thick, fluffy high-protein pancakes and a golden crust. Rest the smooth mixture briefly, then griddle-cook until bubbles set and flip to caramelize. Stack with maple syrup so it pools down the sides and finish with cinnamon and pecans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancake batter
  • 1 canned pumpkin puree
  • 1 full-fat cottage cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup rolled oats Use oat flour if you prefer a smoother batter.
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
  • 1 tbsp maple syrup
  • 1 salt Pinch of salt.
  • 0.25 butter For greasing and cooking on the griddle.
Serving
  • 0.33 cup maple syrup
  • 1 tbsp butter For topping.
  • 0.25 cup pecans Chopped.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Blend the batter
  1. Add canned pumpkin puree, full-fat cottage cheese, large eggs, vanilla extract, rolled oats (or oat flour), pumpkin pie spice, cinnamon, baking powder, maple syrup, and salt to a blender. Blend until completely smooth, with no visible oat or pumpkin lumps.
Rest and heat the griddle
  1. Let the batter rest for 5 minutes while you preheat a griddle over medium-low heat. The batter will thicken slightly and become easier to pour.
Cook the pancakes
  1. Grease the griddle with butter and pour about 1/4 cup batter per pancake. Drop batter carefully so it forms round, even circles.
  2. Cook for 3–4 minutes until bubbles form on top and the edges look set. You should see the center begin to look drier before flipping.
  3. Flip and cook for 2–3 more minutes until the second side is golden. Press very lightly only if needed to help them cook through.
Serve
  1. Stack the pancakes tall and top with maple syrup. Add a pat of butter and sprinkle chopped pecans over the stack.

Notes

Pro tip: Use full-fat cottage cheese for the thickest, fluffiest texture; if the batter seems very thick, add 1–2 tbsp water and blend again. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. Freezing: freeze cooked pancakes up to 2 months and reheat from frozen. Dietary swap: for a gluten-free option, use oat flour made from certified gluten-free oats (or finely ground gluten-free oats).