These Pumpkin Cottage Cheese Pancakes are fluffy and packed with flavor! The pumpkin adds a lovely color and sweetness, while warm spices make them feel cozy and inviting.
I adore how easy these pancakes are to whip up. Serve them with a drizzle of maple syrup, and they make for a perfect autumn breakfast! Who can resist fluffy pancakes? 🥞🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a great convenience, but if you can find fresh pumpkin, you can roast and puree it yourself! Just be sure to avoid pumpkin pie filling as it has added sugar and spices.
Cottage Cheese: I like using small curd cottage cheese for its creaminess. If you’re lactose intolerant or on a dairy-free diet, swap it with silken tofu blended until smooth to maintain that fluffy texture.
Flour: While all-purpose flour gives you a light pancake, you can use whole wheat flour for more fiber. For a gluten-free option, try almond flour or a gluten-free blend, just adjust the liquid as needed.
Warm Spices: I love cinnamon, but ginger and nutmeg add a lovely depth of flavor. If you don’t have nutmeg or cloves, feel free to skip or replace them with pumpkin pie spice for a balanced mix!
How Can I Ensure My Pancakes Are Light and Fluffy?
Getting the perfect fluffy pancakes is all about handling your batter gently! Once you mix the wet and dry ingredients, fold them together until just combined; it’s okay if a few small lumps remain. Overmixing can lead to tough pancakes.
- Whip your eggs well for extra air. This will help the pancakes rise nicely.
- Make sure your skillet is at medium heat. Too hot, and they’ll burn outside but stay raw inside.
- Let the pancakes cook until bubbles form on top before flipping. This is a good sign they’re ready!
How to Make Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese (small curd)
- 4 large eggs
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
To Serve:
- Whipped cream or Greek yogurt
- Maple syrup
- Toasted pecans or walnuts
- Pumpkin seeds
- Extra cinnamon for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and another 15-20 minutes to cook. In total, you can have delicious pancakes ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, cottage cheese, and eggs. Whisk them together until the mixture is smooth and creamy. This will be the base for your delicious pancakes!
2. Mixing the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and warm spices (like the cinnamon, ginger, nutmeg, and cloves). Sifting will help eliminate lumps and mix everything well.
3. Combining Wet and Dry Ingredients:
Now, pour the dry mixture into the pumpkin mixture along with the brown sugar (or maple syrup) and vanilla extract. Stir gently until everything is just combined. Remember, it’s okay if there are a few lumps—don’t overmix!
4. Heating the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or oil to ensure the pancakes won’t stick.
5. Cooking the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes until you see bubbles forming on the surface and the edges look set. Then, flip the pancake carefully and cook for another 2-3 minutes on the other side until they turn golden brown.
6. Keeping Them Warm:
Once cooked, transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter. A low oven (around 200°F or 93°C) works well for this!
7. Serving Time:
Stack the pancakes on a plate and top with a dollop of whipped cream or Greek yogurt. Drizzle with maple syrup and get creative by adding toasted nuts, pumpkin seeds, and a sprinkle of cinnamon on top!
Enjoy your cozy, fluffy pumpkin cottage cheese pancakes infused with warm spices. Perfect for any morning or brunch occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it until smooth. Just be sure to measure out one cup for the recipe. Fresh pumpkin will provide a slightly different texture but will taste wonderful!
Can These Pancakes Be Made Ahead of Time?
Yes! You can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking. You can also cook the pancakes in advance and store them in the fridge. Reheat them in a toaster or microwave before serving.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Place parchment paper between pancakes to prevent sticking, then wrap tightly and freeze for up to a month.
Can I Substitute Cottage Cheese with Something Else?
Definitely! If you want a dairy-free option, try using blended silken tofu or a plant-based yogurt. For similar texture, Greek yogurt can also be used, though it may change the flavor slightly.
