I’m absolutely in love with these pancakes—they’re fluffy, flavorful, and packed with protein thanks to cottage cheese. I wanted a cozy fall twist on my favorite cottage cheese pancakes, and the pumpkin flavor totally exceeded my expectations. They’re gluten-free, nut-free, and come together with just a handful of simple ingredients.

Why You’ll Love This Recipe

I’m obsessed with how easy these are to make. The cottage cheese gives them a rich, moist texture that kids and adults love—my 9-month-old even devoured them, and we all went back for seconds! The fall twist from the pumpkin makes them feel extra special, yet the recipe stays quick and approachable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I gather these ingredients every time I make it:

4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour (I’ll use regular all-purpose flour if I’m not going GF)
½ tablespoon baking powder
½ teaspoon cinnamon
Any desired mix-ins, like chocolate chips or fruit

directions

I whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla in a large bowl—sometimes I use a blender if I want it extra smooth.
Then I mix in the flour, baking powder, and cinnamon until just combined.
If I’m feeling fancy, I fold in mix-ins like chocolate chips or berries.
I preheat a skillet over medium-low heat, add a bit of butter or oil, and drop about ¼ cup of batter per pancake—leaving space between them.
I cook each side for about 3–5 minutes until golden, then flip and repeat.
Finally, I serve them hot with extra maple syrup and any little extras I’m loving that day.

Servings and timing

Prep time: about 5 minutes
Cook time: around 10 minutes
Total time: roughly 15 minutes
Yield: about 8–10 pancakes

Variations

I like to get creative with mix-ins depending on what I have in the kitchen. Chocolate chips, chopped nuts, blueberries, or even a dash of nutmeg or pumpkin spice make fun additions. Swapping the maple syrup in the batter for mashed banana also works if I want them naturally sweetened.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months. Reheating is simple: a quick warm-up in the microwave works well, or I use the oven set to low heat. Sometimes I freeze the batter in portions so I can quickly whip up a fresh batch later.

FAQs

How do I keep the batter extra smooth?

I like to blend it all in a blender when I want a silky, lump-free batter.

Can I make them non-gluten-free?

Yes, I just swap in regular all-purpose flour if I’m not avoiding gluten.

What mix-ins work best?

I usually go for chocolate chips, blueberries, or diced apples—whatever I’m in the mood for.

Can I omit the maple syrup from the batter for kids?

Definitely. I skip the syrup in the batter when making these for little ones and just drizzle a bit on top when serving.

How do I avoid burnt outsides and undercooked middles?

I keep the skillet over medium-low heat so they cook through evenly without burning on the outside.

Conclusion

I’m smitten with these Pumpkin Cottage Cheese Pancakes—they’re my go-to fall breakfast. They come together fast, taste cozy and indulgent, yet stay wholesome and protein-rich. Freezer-friendly, kid-approved, and endlessly customizable, they make weekday mornings feel like a treat. I hope you love making them as much as I do!

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8–10 pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

These Pumpkin Cottage Cheese Pancakes are fluffy, protein-packed, and have a cozy fall flavor. They’re quick to make, gluten-free, nut-free, and loved by both kids and adults.

Instructions

Whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract in a large bowl or blend for a smoother texture.
Mix in the flour, baking powder, and cinnamon until just combined.
Fold in any desired mix-ins like chocolate chips or berries.
Preheat a skillet over medium-low heat and lightly grease with butter or oil.
Drop about ¼ cup of batter per pancake onto the skillet, leaving space between them.
Cook for 3–5 minutes per side, or until golden and cooked through.
Serve hot with extra maple syrup and preferred toppings.

Notes

Use a blender for an extra smooth batter.
Regular all-purpose flour can replace gluten-free flour if needed.
Omit maple syrup from batter for babies and sweeten with toppings instead.
Keep heat at medium-low to avoid burning and ensure even cooking.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Serving Size: 2 pancakes
Calories: 180
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 120mg