Cottage Cheese Pumpkin Pancakes

Here, you’ll find my tested tips that ensure your pumpkin pancakes with cottage cheese cook through and become a delicious, high-protein breakfast.

High-Protein Cottage Cheese Pumpkin Pancakes 

These pumpkin pancakes made with cottage cheese have a whopping 20g of protein per serving and have been fueling my breakfasts for a few months now -I’m a year-round pumpkin kind of gal.

After testing these and my cottage cheese banana pancakes, I was hooked on how easy they were to make in the blender. Now, I always cook a batch to enjoy and save the extras for later-and I'm pretty sure you will, too!

Ingredients

The exact amounts for these are in the recipe card below-but before swapping anything, here's what I've tested and why it works.

• Old-fashioned oats: old-fashioned rolled oats are heartier and yield a better pancake (IMO). If you use quick oats, add 3 additional tablespoons to the blender.
• Cottage cheese: I’ve tested this recipe with 4% and 1% milkfat. The size of the curd doesn’t matter because it will be blended.
• Pumpkin: canned pumpkin, unsweetened.
• Egg: I do not recommend omitting the eggs; instead, use a commercial egg replacer or flax egg if you need to make a swap.
• Vanilla extract: a little enhances the pancake batter flavor. Can be omitted if you’re out.
• Baking powder: helps give the pancakes a fluffier texture.
• Pumpkin spice: you can use cinnamon instead.

How to Make Pumpkin Cottage Cheese Pancakes

My biggest challenge was getting the texture just right-so here are some tips for making these great:

1. Make the batter inside a blender by adding the ingredients in the order listed (from wet to dry). Blend for a full minute until it’s smooth and very thick.
2. Cook the pancakes on a greased, non-stick pan or griddle over medium heat. The batter won’t pour easily, so I recommend using a spoon or measuring scoop to spread it on the pan. Cook the first side for 2 minutes.
3. Flip them over and cook them for 2 full minutes on the other side. Avoid pressing them with a spatula after flipping; you’ll end up with dense pancakes.
4. Serve them warm immediately with pancake syrup or your favorite toppings.

Success Tips for Perfect Protein Pumpkin Pancakes

Here’s what you can do to avoid some pancake fails:

Use the back of the scoop or spoon to spread the batter onto the pan as much as you can. Once the pancakes start lifting up, stop.

To avoid burning, cook these pancakes on medium heat. If the heat is too low, they will take a while, and you won’t have golden edges.

Best Toppings

You can keep it simple by adding a dollop of whipped cream and a drizzle of pancake syrup or use your delicious stack as the foundation for nut butters, chopped walnuts, or vanilla Greek yogurt for extra protein.

Storing & Reheating Leftovers

This recipe yields 2 servings, about 6 to 8 pancakes. Keep leftovers in the fridge for up to 3 days, reheating them in the microwave or toaster. Their texture does change once they cool.