These fluffy pancakes mix creamy cottage cheese with sweet pumpkin and warm spices like cinnamon and nutmeg. Perfect for a cozy breakfast, they’ll make your kitchen smell amazing!
What’s best is they’re quick to whip up! I love serving them with a drizzle of maple syrup and extra pumpkin spice for that extra cozy feeling. Enjoy flipping! 🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super easy to use, but you can also make your own by roasting fresh pumpkin. Just scoop out the flesh, blend it until smooth, and use it in your recipe!
Cottage Cheese: I like using small curd cottage cheese for these pancakes since it blends well. If you’re dairy-free, try ricotta or a dairy-free alternative like almond or soy yogurt.
Flour: All-purpose flour works best, but feel free to swap it with whole wheat flour for extra fiber or a gluten-free flour blend if you’re gluten intolerant. Just remember, different flours can alter the texture slightly.
Spices: The spices really make these pancakes shine! If you don’t have ground ginger or cloves, you can skip them or use a pinch of pumpkin pie spice instead.
How Can I Ensure My Pancakes Turn Out Fluffy?
Fluffy pancakes are all about mixing techniques. Here are some key tips:
- Beat the eggs well; this adds air to your batter.
- Mix wet and dry ingredients separately first. When combining them, stir gently until just mixed. Overmixing can make them dense.
- Make sure your skillet or griddle is at medium heat. Too hot, and they’ll burn; too cool, and they’ll be doughy.
By following these tips, you’ll end up with perfectly fluffy and delicious pancake stacks every time! Enjoy!
Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese (small curd or regular)
- 3 large eggs
- 1 cup all-purpose flour (can substitute whole wheat or gluten-free flour)
- 2 tablespoons maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- Butter or oil for cooking
For Topping:
- Whipped cream or Greek yogurt
- Pumpkin seeds (pepitas)
- Additional maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-15 minutes to cook, depending on how many batches of pancakes you make. In just about 30 minutes, you can have a warm, hearty breakfast ready to enjoy!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk the eggs until they are well beaten. Then, add the pumpkin puree, cottage cheese, and maple syrup (or honey). Stir everything together until it’s nicely combined and creamy.
2. Prepare the Dry Ingredients:
In a separate bowl, mix the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger (if using), and ground cloves (if using). This helps ensure the spices are evenly distributed throughout the pancakes!
3. Combine Ingredients:
Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Stir gently until just combined. It’s important not to overmix, as this keeps the pancakes fluffy. The batter will be thick, and that’s perfectly fine!
4. Cook the Pancakes:
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter onto the pan for each pancake, spreading it slightly to form a round shape. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until they’re golden brown and cooked through. Repeat this process with the remaining batter, greasing the pan as needed so the pancakes don’t stick!
6. Serve and Enjoy:
Stack the pancakes on a plate and top generously with whipped cream or Greek yogurt. Sprinkle some pumpkin seeds and a light dusting of cinnamon or pumpkin spice on top. If you have a sweet tooth, drizzle with extra maple syrup before serving. Enjoy your delicious and cozy breakfast!
Enjoy these warm spiced pumpkin cottage cheese pancakes as a comforting treat that’s perfect for chilly mornings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and blend it until smooth. This gives a lovely homemade flavor to your pancakes!
What If I Don’t Have Cottage Cheese?
No worries! You can substitute it with ricotta or Greek yogurt for a similar creamy texture. Just make sure to adjust the liquids slightly if using yogurt, as it tends to be thinner than cottage cheese.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet with a little butter for a freshened-up texture!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken or separate slightly overnight.
