Name: Pumpkin Spice Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup (240 g) cottage cheese; 1 cup (240 g) pumpkin puree; 2 large eggs; 1 cup (120 g) all-purpose flour; 1 tbsp (12 g) granulated sugar; 1 tsp (4 g) baking powder; 1 tsp (2 g) pumpkin pie spice; ½ tsp (1 g) ground cinnamon; Butter or oil for cooking

Jump to Recipe

When the air turns crisp and coffee shops start smelling like cinnamon and nutmeg, it’s time to upgrade your breakfast game — and these Pumpkin Spice Cottage Cheese Pancakes are the perfect start. They’re fluffy, warmly spiced, and secretly loaded with protein, making them ideal for keeping you full and happy on busy autumn days.

Here’s the magic: the cottage cheese blends right into the batter, giving you a rich, creamy texture without a hint of “cheesiness.” Add in pumpkin puree, pumpkin pie spice, and a touch of cinnamon, and you’ve got the perfect pumpkin spice breakfast that doubles as comfort food and fuel.

Whether you’re looking for high-protein pancakes to power through your morning or want a festive twist on your fall breakfast recipes, these pancakes check every box. Bonus — they take just 20 minutes from mixing bowl to table. Perfect for weekday mornings when you want something special but don’t have time for a culinary marathon.

Grab your skillet, warm up the maple syrup, and let’s make pancakes that taste like fall wrapped in a blanket.

Why You’ll Love These Pumpkin Spice Cottage Cheese Pancakes

Protein boost: Cottage cheese makes them a filling breakfast.
Fall flavors: Pumpkin, cinnamon, and spice in every bite.
Quick & easy: Ready in 20 minutes, perfect for busy mornings.
Kid-friendly: Mild sweetness and fluffy texture win over picky eaters.

Ingredients

For the Pancakes:

240 g (1 cup) cottage cheese
240 g (1 cup) pumpkin puree
2 large eggs
120 g (1 cup) all-purpose flour
12 g (1 tbsp) granulated sugar
4 g (1 tsp) baking powder
2 g (1 tsp) pumpkin pie spice
1 g (½ tsp) ground cinnamon
Butter or oil for cooking

Step-by-Step Instructions

Mix the wet ingredients: In a large bowl, whisk cottage cheese, pumpkin puree, and eggs until smooth.
Add the dry ingredients: Gently stir in flour, sugar, baking powder, pumpkin pie spice, and cinnamon. Do not overmix.
Heat your skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Pour ¼ cup of batter for each pancake. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden.
Serve: Stack high, drizzle with maple syrup, and dust with extra cinnamon if desired.

Tips for the Best Pumpkin Spice Pancakes

For extra fluffiness: Let the batter rest for 5 minutes before cooking.
Make them gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
Pumpkin puree only: Don’t use pumpkin pie filling — it’s already sweetened and spiced.
Batch cooking tip: Keep pancakes warm in a 200°F oven while you finish cooking.

A Little Kitchen Story

I first made these pancakes on a Sunday when I was craving something indulgent but didn’t want the sugar crash that usually follows a stack of flapjacks. I had half a tub of cottage cheese in the fridge (leftover from a lasagna night) and a lonely can of pumpkin puree in the pantry. Twenty minutes later, my kitchen smelled like a bakery in October, and my family was fighting over who got the last pancake.

Now, they’re part of our fall breakfast rotation — and yes, I double the recipe when company’s coming over.

What to Serve with Pumpkin Spice Cottage Cheese Pancakes

Warm maple syrup for classic sweetness.
Whipped cream for a dessert-like twist.
Sliced bananas or fresh berries for brightness.
A sprinkle of toasted pecans for crunch.

For a full brunch spread, pair them with turkey bacon, scrambled eggs, and a pot of spiced chai tea.

How to Store

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for best texture. You can also freeze them — place in a single layer on a baking sheet, freeze until firm, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I blend the batter for a smoother texture?

Yes! Blending will make the cottage cheese completely disappear into the batter.

Can I make these pancakes dairy-free?

You can swap cottage cheese for a dairy-free alternative, though texture and protein content will vary.

Do I have to use pumpkin pie spice?

No, you can use a mix of cinnamon, nutmeg, ginger, and cloves instead.

If your ideal fall morning involves cozy flavors and a breakfast that keeps you going, these Pumpkin Spice Cottage Cheese Pancakes are your ticket. With their high protein boost, warm spices, and quick prep time, they’ll make any day feel like the first perfect day of autumn.

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