Fall mornings have a rhythm of their own. The crisp air, the warm socks, the sleepy sun rising a little slower each day. On mornings like that, I reach for something cozy, simple, and nourishing-like these Pumpkin Cottage Cheese Pancakes. They’re soft and slightly sweet, with a hint of cinnamon and a subtle tang from the cottage cheese. Even better, they’re gluten-free, nut-free, and packed with protein. These are the pancakes I make when my little one wants something “pumpkin-y” and I need something that holds up well for the week ahead. Whether you’re fueling your morning or making a fall breakfast for your family, this one’s a keeper.
Table of Contents
Ingredients Overview
You’ll only need a handful of pantry and fridge staples for these pancakes. Pumpkin puree adds moisture and autumn flavor, while cottage cheese brings creaminess and protein. A touch of cinnamon warms things up, and baking powder gives a gentle lift. Use gluten-free flour or whatever you have on hand—this recipe plays nice with substitutions. If you’re dairy-free, swap the cottage cheese with your favorite alternative and keep on flipping.
What You’ll Need:
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese
- 1/3 cup gluten-free or all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- Butter or oil for cooking
How to Make Pumpkin Cottage Cheese Pancakes
These pancakes come together in a single bowl and are ready in about 15 minutes—perfect for busy mornings or lazy weekends alike. The batter will be thicker than your usual pancake mix, but don’t worry. It spreads easily with the back of a spoon and holds together well while cooking.
Step-by-Step Instructions:
- Mix wet ingredients
In a medium bowl, whisk together the eggs, pumpkin puree, and cottage cheese until the mixture looks smooth and creamy. - Add dry ingredients
Stir in the flour, cinnamon, and baking powder. Mix just until everything is combined—no need to overdo it. - Heat and grease skillet
Place a skillet over medium heat and add a little butter or oil. Let it warm up for a minute or so. - Scoop batter and cook
Spoon about 2 tablespoons of batter per pancake onto the skillet. Use the back of the spoon to gently spread it into a round shape. - Flip and finish
Cook each side for about 2–3 minutes, or until golden. Flip carefully once bubbles appear on the surface and edges look set. - Serve with toppings
I love mine with a drizzle of maple syrup, a dollop of Greek yogurt, and a few sliced bananas. But anything goes—nut butter, berries, even a sprinkle of pumpkin seeds!
Tips, Substitutions & Storage
Helpful Tips:
- The batter is naturally thick. Gently spread each scoop into a circle so it cooks evenly.
- Keep the heat at medium-low. That way, the outside won’t burn before the center sets.
Ingredient Substitutions:
- Swap in any flour you have—whole wheat, oat, or all-purpose all work well.
- For a dairy-free version, use a plant-based cottage cheese substitute.
Storing & Reheating:
- Store extra pancakes in an airtight container in the fridge for up to 5 days.
- Freeze them flat in a zip-top bag for up to 2 months.
- Reheat them in a toaster, skillet, or microwave. I prefer the toaster for a little crispness.
Pumpkin Cottage Cheese Pancakes Recipe Card
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Pumpkin Cottage Cheese Pancakes
- Total Time: 15 mins
- Yield: 8 small pancakes 1x
Description
These Pumpkin Cottage Cheese Pancakes are soft, protein-packed, and warmly spiced—perfect for cozy fall breakfasts. They’re gluten-free, nut-free, and great for meal prep.
Ingredients
2 eggs
1/2 cup pumpkin puree
1/2 cup cottage cheese
1/3 cup gluten-free flour (or sub all-purpose)
1 teaspoon cinnamon
1/2 teaspoon baking powder
Butter or oil for greasing the pan
Instructions
1. In a medium bowl, mix together eggs, pumpkin puree, and cottage cheese until well combined.
2. Add in flour, cinnamon, and baking powder. Stir until just mixed.
3. Preheat a greased skillet over medium heat.
4. Scoop about 2 tablespoons of batter per pancake onto the skillet.
5. Gently spread each scoop into a round shape. Cook for 2–3 minutes per side.
6. Flip once bubbles form and edges are set. Cook until golden.
7. Serve warm with your favorite toppings like syrup, yogurt, or fruit.
Notes
The batter will be thicker than traditional pancake batter—spread gently with the back of a spoon.
Use medium-low heat to prevent burning.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Reheat in a toaster oven, microwave, oven, or skillet.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Pumpkin Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
Related Recipes to Try
If you love cozy fall breakfasts, you might also enjoy these:
- Baked Pumpkin Donuts – perfectly spiced and fluffy
- Pumpkin Baked Oatmeal – a meal-prep favorite for crisp mornings
- Easy and Cozy Pumpkin Breakfast Cookies – soft, chewy, and toddler-approved
- Blueberry Cottage Cheese Muffins – high-protein, moist, and freezer-friendly
FAQ
Why aren’t my cottage cheese pancakes fluffy?
If they’re not fluffy, the baking powder might be old or the heat might be too high. Also, avoid overmixing the batter.
How long do pumpkin pancakes last in the fridge?
They stay fresh for up to 5 days in the fridge. Let them cool completely before storing.
Why are my cottage cheese pancakes sticking?
This usually happens if the skillet isn’t hot enough or not well-greased. Always preheat and use butter or oil.
What are cottage cheese pancakes called?
In some places, they’re known as “syrniki” (from Eastern Europe), though traditional syrniki use farmer’s cheese. This version is a modern, cozy twist
Final Thoughts
These Pumpkin Cottage Cheese Pancakes are one of those recipes I come back to again and again. They’re easy, filling, and make the kitchen smell like fall. I love making a double batch and saving the rest for quick weekday breakfasts. If you try them, I’d love to hear how they turned out! Snap a pic and tag me on Pinterest or leave a cozy little note in the comments.
