Pumpkin Cottage Cheese Pancakes
These pumpkin cottage cheese pancakes make for a healthy breakfast, made with simple ingredients, and are perfect for the fall season and this time of year that the whole family will gobble up!
We all know that pumpkins take over the fall flavors department during this season.
I recently make pumpkin protein pancakes but wanted to switch things up and try them out with cottage cheese.
Adding cottage cheese is a great way to increase the protein and you can’t even tell it’s in there! They still taste just like traditional pancakes.
When blended, cottage cheese gives a creamy texture and I’ve used it in mac and cheese and alfredo sauce.
Looking for more high protein breakfast recipes? Try my Microwave Oatmeal with Egg Whites, Gluten Free Greek Yogurt Pumpkin Muffins, and vegan cookies and cream protein bars.
When it comes to loading up on extra protein on busy mornings I also love this pumpkin protein shake and high protein pumpkin bread.
Ingredients Needed
- old fashioned oats – I do not recommend steel cut.
- cottage cheese – I like to use 4%
- whole eggs
- pure pumpkin puree – do not use pumpkin pie filling it is not the same. You want real pumpkin puree where the only ingredient is pumpkin.
- salt
- vanilla extract
- baking powder
- cinnamon
- pumpkin pie spice
- pure maple syrup – not maple flavored syrup
How to Make Healthy Pumpkin Pancakes with Cottage Cheese
Add all of the wet ingredients and dry ingredients to a high speed blender or food processor and blend until the pancake batter is smooth.
Heat a large skillet or griddle on the stove over medium-low heat and grease with non stick cooking spray.
Add the batter to the pan.
Let them cook for 2-3 minutes, then flip and continue cooking until they are nice and golden brown.
Repeat for the rest of the batter.
Serve with your favorite toppings like a drizzle of peanut butter or almond butter, a touch of maple syrup, butter, or a sprinkle of pumpkin seeds.
How to Store
Keep leftover pumpkin spice pancakes in an airtight container in the fridge for 2-3 days.
Reheat in the microwave, air fryer, or toaster.
To freeze, allow the oat pumpkin pancakes to cool. Then add to a freezer-safe bag.
Separate each with parchment paper so they don’t stick together when you try to get them out.
Tips for Making
For fluffy pancakes, be sure you don’t overmix the batter.
Also, if you leave it a little lumpy (thicker batter) and allow it to rest before cooking, the fluffy texture will be even better!
When making for a crowd, using a griddle is the best way to cook many at a time.
If desired, fold in some chocolate chips after you have blended the batter. I like lily’s no sugar added chocolate chips.
PIN ME FOR LATER
More Healthy and Delicious Pumpkin Recipes
- Gluten-Free Pumpkin Cookies (with Oat Flour!)
- One Bowl Healthy Pumpkin Chocolate Chip Muffins
- No Bake Pumpkin Protein Balls | Gluten-Free, Vegan Option
Pumpkin Cottage Cheese Pancakes
Ingredients
- 1 cup old-fashioned oats
- 3/4 cup cottage cheese
- 2 large eggs
- ¼ cup pumpkin
- 1/4 teaspoon salt
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- ½ tsp pumpkin pie spice
- 3 tbsp maple syrup
Instructions
- Add all ingredients to a high speed blender and blend until smooth.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray. Working in batches, add the batter to your pan, spacing pancakes evenly apart.
- Cook until the pancakes are set around the edges and golden-brown on the bottom. About 2 to 3 minutes.
- Gently flip the pancakes with a spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
- Repeat cooking the remaining batter.
- Serve warm with maple syrup, honey, butter, or jam.
