Spiced Pumpkin Cottage Cheese Pancakes

These Pumpkin Cottage Cheese Pancakes are one of my favorite ways to use pumpkin for breakfast. The cottage cheese blends right into the batter, so you get tender pancakes with extra protein and no cottage cheese texture. Pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and allspice give them plenty of fall flavor, and they’re SO good served warm with maple syrup.

• Soft and fluffy. Pumpkin puree, cottage cheese, eggs, and melted butter give these pancakes a soft, tender texture.
• Extra protein from cottage cheese and eggs. No protein powder needed.
• Full of pumpkin spice flavor. Cinnamon, allspice, nutmeg, and cloves give them that cozy fall flavor.
• Easy blender batter. Blend the wet ingredients until creamy, then stir them into the dry ingredients.
• Not overly sweet. There’s just one tablespoon of maple syrup in the batter, so you can add as much or as little maple syrup as you want when serving.
• Perfect for fall mornings. These are made for a slow weekend breakfast with hot coffee and maple syrup.

• All-purpose flour or whole wheat flour: Either works here. All-purpose flour will give you a softer pancake, while whole wheat flour makes them a little heartier.
• Baking powder: Gives the pancakes their lift.
• Kosher salt: Balances the sweetness and brings out the spices.
• Large eggs: Add structure, richness, and protein.
• Cottage cheese: Blends into the batter until creamy and adds protein without needing protein powder.
• Milk: Use whatever milk you normally keep on hand.
• Pumpkin puree: Adds pumpkin flavor, moisture, and color. Make sure you’re using pumpkin puree rather than pumpkin pie filling.
• Vanilla extract: Adds warmth and works really well with the pumpkin spices.
• Maple syrup: Adds just a little sweetness to the pancake batter.
• Ground cinnamon: The main spice and the base of the pumpkin spice flavor.
• Allspice: Adds warm, slightly peppery spice.
• Ground nutmeg: Gives the pancakes another layer of classic fall flavor.
• Ground cloves: You only need a little for that deeper pumpkin spice flavor.
• Unsalted butter: Adds richness and moisture. Coconut oil, vegetable oil, or avocado oil can be substituted.

• Blend the wet ingredients: Add the eggs, cottage cheese, milk, pumpkin puree, vanilla extract, maple syrup, cinnamon, allspice, nutmeg, cloves, and melted butter to a blender. Blend until smooth and creamy.
• Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and kosher salt.
• Make the batter: Pour the blended pumpkin mixture into the dry ingredients. Stir just until combined. A few lumps are perfectly fine. Let the batter rest for 5 minutes.
• Heat the griddle: Heat an electric griddle or nonstick skillet over medium-low heat. Lightly butter the cooking surface.
• Cook the pancakes: Scoop about ½ cup of batter onto the griddle for each pancake. The batter is thick, so gently spread it into a circle with the back of a spoon.
• Flip and finish: Cook for 3–4 minutes, until bubbles begin to form around the edges and the bottoms are golden brown. Flip and cook for another 3–4 minutes, or until the centers are cooked through.
• Serve: Serve warm with maple syrup.

• Whole wheat flour: Use whole wheat flour in place of the all-purpose flour for a slightly heartier pancake.
• Milk: Dairy or your favorite unsweetened non-dairy milk can be used.
• Cottage cheese: Small or large curd will both work since the cottage cheese is blended smooth with the wet ingredients.
• Butter: Substitute the melted butter with the same amount of coconut oil, vegetable oil, or avocado oil.
• Add-ins: Fold chocolate chips, chopped pecans, or walnuts into the finished batter before cooking.
• Extra cinnamon: Sprinkle a little cinnamon over the finished pancakes along with the maple syrup for even more warm spice flavor.

• Make ahead: These pancakes are great for meal prep. Cook them as directed, allow them to cool completely, then store them in the refrigerator or freezer until you’re ready to eat. You can also whisk the dry ingredients together the night before to save a little time in the morning.
• Refrigerator: Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
• Freezer: Place the cooled pancakes in a freezer-safe bag or container with parchment paper between the layers to prevent sticking. Freeze for up to 2 months.
• Reheating: Reheat individual pancakes in the microwave or toaster until warmed through. For a larger batch, place them on a baking sheet and warm them in the oven.

• Blend the cottage cheese until smooth. This gives the pancakes a creamy, even texture without noticeable cottage cheese curds.
• Don’t overmix the batter. Once the wet and dry ingredients come together, stir only until combined. A few small lumps are fine.
• Let the batter rest. Give it about 5 minutes before cooking. The flour has time to hydrate and the batter will thicken slightly.
• Keep the heat medium-low. Pumpkin makes these pancakes moist and the batter is fairly thick, so lower heat gives the centers time to cook without the outsides getting too dark.
• Spread the batter slightly. After adding about ½ cup batter to the griddle, use the back of a spoon to gently spread it into a circle so the pancake cooks evenly.
• Wait before flipping. Look for bubbles around the edges and a golden-brown bottom before flipping. If the pancake doesn’t release easily, give it a little more time.
• Adjust the heat as you go. If the outsides are browning before the centers cook through, lower the temperature.
• Keep cooked pancakes warm. If you’re making the whole batch before serving, keep finished pancakes on a baking sheet in a low oven while you cook the rest.