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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes made with blended batter for thick, fluffy, high-protein pancakes. Pan-cooked until golden with a golden crust, then served with maple syrup pooling down the stack.
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Prep Time 10 minutes
Cook Time 20 minutes
Batter rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1 cup canned pumpkin puree
  • 1 cup full-fat cottage cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup rolled oats or oat flour Choose rolled oats for a hearty texture or oat flour for smoother, more pancake-like crumb.
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp baking powder
  • 1 tbsp maple syrup
  • 0.125 tsp salt Use a pinch if measuring by teaspoons.
  • 1 butter for cooking For greasing the griddle as needed.
  • 1 maple syrup For serving.
  • 1 butter For serving, optional.
  • 1 pecans For serving, chopped.

Equipment

  • 1 sheet pan

Method
 

Blend the batter
  1. Add pumpkin puree, cottage cheese, eggs, vanilla, rolled oats (or oat flour), pumpkin pie spice, cinnamon, baking powder, maple syrup, and salt to a blender and blend until smooth.
Rest and heat
  1. Let the batter rest for 5 minutes while you preheat a griddle over medium-low heat until it feels evenly hot when you hold your palm a few inches above the surface.
Cook the pancakes
  1. Grease the griddle with butter, then pour 1/4 cup batter per pancake to form thick rounds.
  2. Cook 3–4 minutes until bubbles form across the surface and the edges look set.
  3. Flip and cook 2–3 more minutes until golden on both sides, using butter again between batches if needed.
Serve
  1. Stack the pancakes tall and top with maple syrup, a pat of butter, and chopped pecans.

Notes

For the fluffiest texture, blend until fully smooth and only flip once the edges look set and surface bubbles remain open. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is yes—freeze cooled pancakes in a single layer, then reheat straight from frozen. For a gluten-free option, use oat flour (or certified gluten-free rolled oats) in place of any other flour.