The fluffiest, subtly spiced pumpkin pancakes get a protein boost from cottage cheese in this easy, make-ahead batter. They’re quick to mix, feel comforting on chilly mornings, and stretch a simple pantry into a weekend-worthy brunch — with the bonus of being gluten-free friendly if you use GF flour.
Why you’ll love this dish
These pancakes are where breakfast meets sensible indulgence: pumpkin puree adds moisture and autumn flavor, while cottage cheese keeps each cake tender and gives a gentle protein lift so they feel satisfying without being heavy. They’re perfect for a slow, cozy brunch or a busy morning when you want something homemade but low-fuss.
“Light, slightly custardy pancakes with real pumpkin flavor — my kids liked them and I felt good about the protein from the cottage cheese.”
If you’re planning a weekend spread, they pair well with sweeter and savory options — think seasonal sides or even a crockpot entrée for a crowd. Try serving them alongside a hearty slow-cooker chili for an easy play of sweet and savory, like this slow cooker cream cheese chicken chili.
How this recipe comes together
This is a quick batter recipe that relies on blending wet ingredients smooth, then folding in dry ingredients to avoid overworking the flour. No resting time is required, and the skillet technique is standard: medium-low heat, watch for bubbles, flip once, and finish until golden. The whole process is straightforward and forgiving — ideal if you’re multitasking in the kitchen.
Key ingredients
- 4 large eggs
- 1 cup cottage cheese (small-curd preferred for a smoother texture)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour or regular all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Optional mix-ins: chocolate chips, chopped pecans, or raisins
- Butter or neutral oil for the skillet
Notes and substitutions:
- Small-curd cottage cheese blends more smoothly; if you only have large-curd, pulse briefly in a blender.
- Pumpkin puree is different from pumpkin pie filling (which contains sugar and spices).
- Use a 1:1 gluten-free all-purpose flour if you need GF. If using almond flour or coconut flour, expect different texture and adjust liquid.
- Swap maple syrup for honey or agave if desired—maple gives the best autumnal flavor.
Step-by-step instructions
- In a blender or large bowl, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla. Blend or whisk until smooth and homogenous.
- Add the flour, baking powder, and cinnamon. Stir or pulse just until the dry ingredients disappear. A few small lumps are fine — don’t overmix.
- Gently fold in any optional mix-ins like chocolate chips or nuts.
- Heat a large skillet over medium-low heat and coat lightly with butter or oil. Don’t use too high heat — pancakes need time to cook through without burning.
- Scoop about 1/4 cup of batter per pancake onto the skillet, leaving roughly 2 inches between each cake.
- Cook for 3–5 minutes on the first side. Look for bubbles across the surface and the edges setting. Flip carefully and cook 3–5 minutes more until both sides are golden and the centers are set.
- Serve warm with extra maple syrup and toppings of your choice.
Timing tip: The first pancake is your test. Adjust heat up or down based on how quickly it browns.
Best ways to enjoy it
These pancakes are versatile. Serve them stacked with warm maple syrup and toasted pecans for a classic approach. For a brunch buffet, offer a set of sweet toppings (yogurt, berries, nut butter) and a savory option like a warm bowl of soup — hearty soups such as this Philly cheesesteak soup make an unexpected but satisfying contrast for guests who prefer savory. You can also:
- Make a pancake sandwich with crispy bacon and a smear of cream cheese.
- Top with cinnamon-spiced roasted apples or pears for extra autumn flair.
- Offer whipped ricotta or Greek yogurt and a drizzle of honey instead of syrup.
Storage and reheating tips
- Refrigerator: Store cooled, cooked pancakes in an airtight container for up to 3–4 days.
- Freezer: Lay pancakes in a single layer on a baking sheet to freeze for 1–2 hours, then transfer to a freezer bag for up to 2 months. Separate layers with parchment so they don’t stick.
- Reheat: Toast frozen pancakes on medium for 2–3 minutes per side, or reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through. For stovetop reheating, use a low skillet with a teaspoon of butter, cover, and warm gently to avoid drying.
Food safety: Because these contain eggs and dairy, refrigerate within two hours of cooking and reheat to an internal temperature of 165°F (74°C) when serving from chilled.
Pro chef tips
- Don’t overblend: If using a blender, pulse enough to combine. Over-blending can make the batter too thin and dense.
- Control the heat: Medium-low gives the best color and prevents undercooked middles. Cast-iron or heavy nonstick skillets work well.
- Use a warm oven to keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- Test for doneness: Small cracks and bubbles that clear on the surface signal it’s time to flip. If the center jiggles a lot after flipping, reduce heat and give another minute or two.
- Add mix-ins sparingly: Too many mix-ins (especially heavy nuts or chocolate) can weigh pancakes down.
Creative twists
- Spice boost: Add 1/4 teaspoon ground ginger and a pinch of nutmeg for a pumpkin-spice profile.
- Savory flip: Reduce maple syrup to 1 tablespoon, omit chocolate, and add 1 tablespoon grated Parmesan and chopped chives for a savory pumpkin pancake to pair with eggs.
- Ricotta swap: Substitute equal parts ricotta for cottage cheese for a smoother, slightly richer cake.
- Protein-packed: Fold in a scoop of unflavored protein powder (reduce flour slightly) to make these more filling.
- Vegan approach: Use flax eggs (4 tbsp ground flax + 12 tbsp water) and silken tofu blended for the cottage-cheese element; results will be denser and need a binder tweak.
Your questions answered
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling contains added sugar and spices, which will change sweetness and flavor balance. Use plain pumpkin puree for best results.
Q: Are these pancakes good for freezing and reheating?
A: Yes. Cooked pancakes freeze well. Freeze in a single layer, then transfer to a bag. Reheat in a toaster oven, regular oven, or skillet; they maintain texture better when reheated from frozen.
Q: What if I don’t have cottage cheese?
A: Ricotta is the closest substitute and gives a similar creamy texture. Plain Greek yogurt can also work (use slightly less due to higher moisture).
Q: How do I make them fluffier?
A: Don’t overmix the batter. Use fresh baking powder and cook on medium-low so pancakes don’t brown before rising. Separating and whipping the egg whites for folding in will make them even airier, but that’s optional.
Q: Can kids or picky eaters handle the texture from cottage cheese?
A: If texture is an issue, blend the cottage cheese until very smooth or use small-curd and give the batter an extra pulse. Adding chocolate chips or a favorite fruit often makes them more kid-friendly.
If you’d like similar cozy mains or sides for a weekend spread, try pairing these pancakes with something savory and slow-simmered — a comforting slow-cooker chili can round out the menu nicely.
Print
Fluffy Pumpkin Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian
Description
Fluffy and subtly spiced pumpkin pancakes featuring cottage cheese for a protein boost, perfect for cozy brunches.
Ingredients
- 4 large eggs
- 1 cup small-curd cottage cheese
- 1/2 cup pumpkin puree
- 3 tablespoons pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1/2 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Optional mix-ins: chocolate chips, chopped pecans, or raisins
- Butter or neutral oil for the skillet
Instructions
- In a blender or large bowl, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla. Blend or whisk until smooth.
- Add the flour, baking powder, and cinnamon. Stir or pulse until the dry ingredients disappear; a few small lumps are fine.
- Gently fold in any optional mix-ins.
- Heat a large skillet over medium-low heat and coat lightly with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet, leaving 2 inches between each.
- Cook for 3-5 minutes until bubbles appear, then flip and cook for another 3-5 minutes until golden.
- Serve warm with extra maple syrup and toppings of your choice.
Notes
Use small-curd cottage cheese for a smoother texture; avoid pumpkin pie filling. Adjust liquid for different flour types if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American