Pumpkin Cottage Cheese Pancakes

Prep: 10 minutes   Cook: 15 minutes   Total: 30 minutes   Yield: 4 servings, about 12 small pancakes

How this recipe works

The short resting period lets the oats absorb moisture and prevents a runny batter. Medium-low heat cooks the centers before the outsides darken. Use a spoon to make roughly three-inch pancakes and flip only when the edge looks set.

Ingredients

• 1 cup plain pumpkin purée, not pumpkin pie filling
• 1 cup 2% cottage cheese
• 2 large eggs
• 1 cup old-fashioned rolled oats
• ¼ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons neutral oil or butter for the pan

Directions

1. Add pumpkin, cottage cheese, eggs, oats, flour, baking powder, cinnamon, pumpkin pie spice, salt, maple syrup, and vanilla to a blender. Blend just until smooth, scraping the sides once.
2. Let the batter stand for 5 minutes so the oats hydrate. It should fall slowly from a spoon; stir in 1 to 2 tablespoons milk only if it is too thick to spread.
3. Heat a nonstick skillet over medium-low heat and brush lightly with oil. Spoon roughly 3 tablespoons batter for each small pancake, leaving room to flip.
4. Cook 3 to 4 minutes until the edges look set and the undersides are golden. Flip gently and cook 2 to 3 minutes more, until the centers are set and a thermometer reads 160°F.
5. Repeat with the remaining batter, adding a little oil as needed. Serve warm with yogurt, fruit, or a modest drizzle of maple syrup.

Practical tips and variations

• Use plain pumpkin purée, not pumpkin pie filling; the latter changes both the sweetness and moisture.
• Blend the cottage cheese fully if you prefer a smooth texture.
• Keep the skillet at medium-low heat and reduce it if the first batch browns before the center sets.
• If the batter thickens during cooking, stir in a tablespoon of milk rather than adding extra oil.
• Use a thin spatula and flip only once. Small pancakes hold together better.

Common questions

Can I make them without a blender?

Yes. Use finely ground oat flour and whisk the cottage cheese until mostly smooth, then fold all ingredients together. The finished pancakes will have a more textured crumb.

Can I make them gluten-free?

Use certified gluten-free oats and replace the ¼ cup all-purpose flour with a cup-for-cup gluten-free blend. Check the other ingredients for cross-contact if needed.

Can I use low-fat cottage cheese?

Yes, though the pancakes may be slightly less tender. Drain visibly watery cottage cheese first.

Why do they seem wet inside?

Pumpkin batter needs gentle heat and smaller portions. Cook until the centers are set; with eggs in the batter, 160°F at the center is a useful safety check.

Storage and reheating

Cool and refrigerate within 2 hours in a covered container for up to 4 days. Reheat in a toaster or a lightly oiled skillet until hot. Freeze between sheets of parchment in an airtight bag for up to 2 months; reheat from frozen or thaw overnight in the refrigerator.

Estimated nutrition

Per serving: about 255 calories, 15 g protein, 30 g carbohydrate, 9 g fat, 4 g fiber, and 390 mg sodium. This is an estimate and will vary by brands, toppings, and portion size.