Pumpkin Cottage Cheese Pancakes

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
9 Pancakes
15 min

Well I am back with another healthier Fall pumpkin recipe. These pumpkin cottage cheese pancakes are full of Fall flavors without all of the sugar and fat of regular pancakes. Not only that, but they are packed with protein and fiber to keep you satisfied all morning long.

They are a comforting, healthy, delicious Fall breakfast or snack option!

Each pancake has 100 calories, 14g carbs and 5g of protein.

Pumpkin Cottage Cheese pancakes are an easy, two step recipe you can whip up in no time. Simply blend all ingredients in a blender until smooth.

Cook for 2-4 minutes, flip and cook for another 1-2 minutes in a skillet over medium heat.

Serve with a drizzle of maple syrup, peanut butter, chopped nuts, or cooked apples for the perfect Fall breakfast or snack.

Pumpkin Cottage Cheese Pancakes
Recipe details
  • 9  Pancakes
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1 ½ cups old-fashioned rolled oats
  • ⅔ cup pumpkin puree 
  • ½ cup full-fat cottage cheese2 large eggs
  • 2 Tbsp. maple syrup
  • 2 tsp. baking powder
  • 1/2 Tbsp. pumpkin pie spice 
  • ¼ tsp. salt

Combine all ingredients in a high power blender; blend until smooth.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Once the pan is hot, add 1/3 cup of pancake batter. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside.
(Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
  • Top with maple syrup, peanut butter, cooked apples or applesauce and/or chopped nuts.
  • Store in airtight container in the refrigerator for up to 3 days.
  • Can be frozen for up to 3 months.