I have fallen for these Pumpkin Cottage Cheese Pancakes made with pumpkin puree, cottage cheese, eggs and gluten free oat flour. They have become a regular feature in my Healthy Gf Breakfast routine, with subtle notes of pumpkin pie spice and a hint of maple syrup that leave me eager for more.

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I recently stumbled upon this recipe that totally changed how I think about breakfast. I’ve been looking for healthy, protein-packed ideas that fit with my whole food fall recipes and this Pumpkin Cottage Cheese Pancakes recipe did just that.

I mix together 1 cup of canned pumpkin puree and 1 cup cottage cheese with 2 large eggs so that every bite is rich and full of flavor. Then I add in some gluten-free oat flour, a little baking powder and a pinch of salt, plus a dash of pumpkin pie spice for that signature taste.

A smidge of baking soda, 1 tablespoon of maple syrup and a bit of vanilla extract round out the batter. If you enjoy experimenting with breakfast ideas that lean more towards gluten free vegetarian recipes or healthy GF breakfast options, then you’re definitely gonna love these pancakes.

It’s an unexpected twist on classic fall cottage cheese recipes that might even surprise you!

Why I Like this Recipe

I really like this recipe because it feels like a sweet fall treat that’s super easy to whip up even on a busy morning. The mix of pumpkin puree and cottage cheese gives it a cool, light texture that’s both tasty and packed with protein, which keeps me feeling full for longer. I also love that its gluten-free and nut-free, so it’s a safe pick when I’m cooking for friends or family who have different dietary needs. And honestly, making them in a skillet just makes it fun to experiment a little, like adding extra maple syrup or some fruit on the side to mix it up a bit.

Ingredients

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Pumpkin puree: rich in fiber and vitamins that add natural color and subtle sweetness.
Cottage cheese: high in protein with a creamy texture and a mild tanginess.
Eggs: essential protein source that helps bind ingredients by adding moistness.
Gluten free oat flour: offers a slightly nutty flavor and provides healthy carbohydrates and fiber.
Pumpkin pie spice: aromatic blend that warms up the batter with cinnamon, nutmeg, and cloves.
Maple syrup: natural sweetness that balances savory and spicy flavors in every bite.
Vanilla extract: adds subtle warmth and depth to enrich the pancake flavor.
Baking powder, baking soda, salt: help the pancakes rise and create a light texture.

Ingredient Quantities

1 cup canned pumpkin puree

1 cup cottage cheese

2 large eggs

1/2 cup gluten-free oat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

How to Make this

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1. In a large bowl, mix together the canned pumpkin puree, cottage cheese, eggs, maple syrup and vanilla extract until the mixture looks smooth enough but not overworked.

2. In another bowl, combine the gluten-free oat flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. Slowly fold the dry ingredients into the wet mixture, stirring gently just until everything is combined.

4. Let the batter sit for about 5 minutes so the oat flour can absorb some liquid.

5. Preheat a nonstick skillet over medium heat and lightly grease it with a little oil or cooking spray.

6. Drop about 1/4 cup of the batter onto the skillet for each pancake – try not to make them too big.

7. Cook the pancakes for 2-3 minutes or until you see small bubbles forming on the surface and the edges starting to set.

8. Flip the pancakes carefully and cook for another 2 minutes or so until both sides are golden.

9. Remove the pancakes from the skillet and serve warm with a drizzle of extra maple syrup if you like.

10. Enjoy your fall-inspired breakfast, and feel free to add a side of fruit to balance the flavors!

Equipment Needed

1. A large mixing bowl for the wet ingredients
2. A second mixing bowl for the dry ingredients
3. Measuring cups and spoons for accurate portions
4. A whisk or fork to mix the wet ingredients until smooth
5. A rubber spatula to gently fold in the dry mix
6. A nonstick skillet to cook the pancakes
7. A spatula for flipping the pancakes
8. A timer or clock to track cooking times
9. A greasing tool like oil or cooking spray for the skillet

FAQ

Q: How do I mix the batter correctly?

A: Just combine the pumpkin puree, cottage cheese, eggs, and other dry ingredients until they’re just mixed. Dont overdo it or you might end up with tough pancakes.

Q: Can I swap the oat flour for another type?

A: Yup, you can use almond flour or even a different gluten-free flour mix. Just keep in mind that the texture and flavor might change a bit.

Q: How should I cook these pancakes?

A: Heat up a lightly greased pan over medium heat. Pour the batter carefully and flip the pancake when you see bubbles forming on the top side. Cook until they get golden on both sides.

Q: Can I make these pancakes vegan?

A: You could try imitating this recipe by using egg replacers and a dairy-free cottage cheese substitute. But remember, the taste and texture might not be exactly the same.

Q: What can I do if my pancakes are too thick?

A: If the batter seems too thick, add a splash of milk or water to loosen it, stir a bit and then cook as normal. It's a simple tweak that helps them turn out just right.

Pumpkin Cottage Cheese Pancakes Recipe Substitutions and Variations

For the pumpkin puree, you could use pureed butternut squash if you cant find the canned version.
Instead of cottage cheese, try using ricotta cheese for a creamier texture.
If you dont have gluten-free oat flour, almond flour or rice flour can be good substitutes.
If you need to replace eggs, you can mix 1 tablespoon of flaxseed with 3 tablespoons of water to make a flax egg.
You can make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger and a pinch of cloves.

Pro Tips

1. Make sure you mix the wet ingredients just until they combine, cuz over mixing can make the pancakes tough and more cake-like then fluffy and light.

2. Let the batter sit for a few minutes so the oat flour can absorb the liquids properly; this gives the pancakes a better texture.

3. Preheat your skillet properly but keep an eye on the heat – if it’s too hot the pancakes might burn on the outside while still raw inside.

4. When you’re folding the dry mix into the wet stuff, do it gently. Trust me, if youre too rough, you’ll end up with lumpy batter that messes up the final texture.

Pumpkin Cottage Cheese Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

115

kcal

Equipment: 1. A large mixing bowl for the wet ingredients
2. A second mixing bowl for the dry ingredients
3. Measuring cups and spoons for accurate portions
4. A whisk or fork to mix the wet ingredients until smooth
5. A rubber spatula to gently fold in the dry mix
6. A nonstick skillet to cook the pancakes
7. A spatula for flipping the pancakes
8. A timer or clock to track cooking times
9. A greasing tool like oil or cooking spray for the skillet

Ingredients

1 cup canned pumpkin puree
1 cup cottage cheese
2 large eggs
1/2 cup gluten-free oat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

Directions

In a large bowl, mix together the canned pumpkin puree, cottage cheese, eggs, maple syrup and vanilla extract until the mixture looks smooth enough but not overworked.
In another bowl, combine the gluten-free oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Slowly fold the dry ingredients into the wet mixture, stirring gently just until everything is combined.
Let the batter sit for about 5 minutes so the oat flour can absorb some liquid.
Preheat a nonstick skillet over medium heat and lightly grease it with a little oil or cooking spray.
Drop about 1/4 cup of the batter onto the skillet for each pancake – try not to make them too big.
Cook the pancakes for 2-3 minutes or until you see small bubbles forming on the surface and the edges starting to set.
Flip the pancakes carefully and cook for another 2 minutes or so until both sides are golden.
Remove the pancakes from the skillet and serve warm with a drizzle of extra maple syrup if you like.
Enjoy your fall-inspired breakfast, and feel free to add a side of fruit to balance the flavors!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.