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