There is something magical about the smell of pumpkin spice on a crisp fall morning.
You want a cozy breakfast that actually keeps you full until lunch. These Pumpkin Spice Cottage Cheese Pancakes are the answer to your autumn cravings. They are light, fluffy, and packed with protein for your busy morning.
Why You’ll Love This Recipe
These pancakes are perfect for a healthy reset during the busy holiday season. You get all the comfort of a classic pancake without the sugar crash. The cottage cheese creates a creamy, tender texture that your family will love. Even picky eaters won’t know there is protein hidden inside.
Simple Method
Making these is as simple as using your blender for the batter. You do not need any fancy equipment or advanced skills. Just blend the wet ingredients until they are perfectly smooth. This saves you time and makes cleanup a total breeze. Even if you are a beginner, you can master these in minutes.
Ingredients You’ll Need
Most of these items are likely already waiting in your autumn pantry.
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup oat flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 pinch of salt
- 1 tablespoon unsalted butter for cooking
Step-by-Step
- Place cottage cheese, eggs, pumpkin puree, and vanilla extract into a blender and process until smooth.
- Add oat flour, pumpkin pie spice, baking powder, maple syrup, and salt to the blender.
- Pulse the mixture 3 to 5 times until the dry ingredients are just incorporated.
- Preheat a non-stick skillet or griddle over medium-low heat and coat with a small amount of butter.
- Ladle 1/4 cup of batter per pancake onto the heated surface.
- Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look dry.
- Flip the pancakes carefully with a spatula and cook for another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a warm plate and serve immediately.
Best Ways to Enjoy It
Serve these warm with a generous drizzle of real maple syrup. You can add a handful of toasted pecans for a delightful crunch. Pair them with a hot cup of coffee for the perfect fall morning. Set the table, light a candle, and enjoy a slow start to your weekend.
Keep It Fresh
Store any leftover pancakes in an airtight container in the fridge. They will stay fresh for up to three days. You can also freeze them with parchment paper between each layer. Reheat them in a 350°F oven for about five minutes. This makes them a great option for quick weekday meal prep.
Tips for Best Results
- Blend the cottage cheese thoroughly to ensure a smooth, uniform batter.
- Do not over-mix the batter after adding the oat flour.
- Use medium-low heat to prevent the outsides from burning before the centers cook.
- Wait for bubbles to form on top before you try to flip them.
- Wipe the skillet between batches to keep the butter from browning too much.
- Choose unsweetened pumpkin puree rather than pumpkin pie filling for better nutrition.
- Let the batter rest for five minutes to allow the oats to hydrate.
Ways to Switch It Up
- Stir in a handful of mini chocolate chips for a sweet treat.
- Swap the oat flour for almond flour to make them grain-free.
- Add a scoop of collagen peptides for an extra protein boost.
- Top with a dollop of Greek yogurt and cinnamon for extra creaminess.
Common Questions
Can I taste the cottage cheese?
No, the blender makes the cottage cheese completely smooth and invisible. It simply adds a wonderful creaminess and lots of protein to the batter.
Can I make these without a blender?
You can whisk them by hand, but the texture will be a bit chunky. For the best fluffy results, a quick blend is highly recommended.
I hope these pancakes bring a little extra warmth to your autumn mornings. They are such a simple way to nourish your family during this cozy season. Enjoy every golden, spiced bite!
— Katie Wood
Ingredients
- 1 cup low -fat cottage cheese
- 2 large egg s
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup oat flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 pinch of salt
- 1 tablespoon unsalted butter for cooking
Instructions
- Place cottage cheese, eggs, pumpkin puree, and vanilla extract into a blender and process until smooth.
- Add oat flour, pumpkin pie spice, baking powder, maple syrup, and salt to the blender.
- Pulse the mixture 3 to 5 times until the dry ingredients are just incorporated.
- Preheat a non-stick skillet or griddle over medium-low heat and coat with a small amount of butter.
- Ladle 1/4 cup of batter per pancake onto the heated surface.
- Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look dry.
- Flip the pancakes carefully with a spatula and cook for another 2 to 3 minutes until golden brown and cooked through.
- Transfer to a warm plate and serve immediately.
