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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes with a thick, fluffy crumb and golden crust—made by blending batter until smooth and pan-frying until bubbles set the edges. This protein pancake recipe stacks tall for a fall breakfast with maple syrup pooling down the sides.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 1 cup canned pumpkin puree
Cottage cheese base
  • 1 cup full-fat cottage cheese
Eggs
  • 3 large eggs
Vanilla
  • 1 tsp vanilla extract
Oats or oat flour
  • 0.5 cup rolled oats or oat flour Use rolled oats for more texture or oat flour for a finer crumb.
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon
Baking powder
  • 0.5 tsp baking powder
Maple syrup in batter
  • 1 tbsp maple syrup
Salt
  • 1 pinch salt
Butter and toppings
  • 1 butter for cooking
  • 1 maple syrup, butter, and pecans for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the batter
  1. Blend 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 until smooth.
Rest and heat
  1. Let the batter rest for 5 minutes while the griddle heats over medium-low heat, so it thickens slightly and cooks up fluffy.
Cook the pancakes
  1. Grease the griddle with butter, then pour 1/4 cup batter per pancake.
First cook to set edges
  1. Cook for 3–4 minutes until bubbles form on top and the edges look set.
Flip and finish
  1. Flip the pancakes and cook 2–3 more minutes until golden on the second side.

Notes

Pro tip: blend until fully smooth for the thick, tender texture—lumps can make the pancakes cook unevenly. Store leftovers covered in the fridge for up to 3 days; reheat on a skillet over low heat or in the toaster oven until warmed through. Freezing works: freeze cooked pancakes in a single layer, then bag and reheat from frozen. For a gluten-free option, use oat flour (or certified gluten-free oats).