Description

Craving a cozy, autumn-inspired breakfast that’s both delicious and nutritious? Pumpkin Protein Pancakes are the perfect blend of fluffy texture, warm pumpkin spice flavor, and a protein boost from cottage cheese.

Ingredients

Scale

Pumpkin Protein Pancakes use simple ingredients to create a fluffy, flavorful stack. Here’s what you’ll need for ~8-10 pancakes:

1 cup cottage cheese: Adds protein and a creamy, moist texture.
½ cup pumpkin puree: Brings rich, fall flavor and moisture.
¼ cup milk: Adjusts batter consistency.
3 large eggs: Bind the batter and add richness.
2 tablespoons coconut oil (melted and cooled): Contributes tenderness and flavor.
1 tablespoon maple syrup (plus more for serving): Provides natural sweetness.
1 teaspoon vanilla extract: Enhances sweetness with a warm note.
1 ¼ cups flour (all-purpose or whole wheat): Forms the pancake’s structure.
2 teaspoons baking powder: Ensures a light, fluffy texture.
1 tablespoon pumpkin spice: Adds warm, cozy flavors (cinnamon, nutmeg, ginger, cloves).

Why These Ingredients Matter

Cottage Cheese: Boosts protein and keeps pancakes moist without extra fat.
Pumpkin Puree: Adds flavor, moisture, and nutrients like vitamin A.
Pumpkin Spice: Delivers the iconic fall flavor profile.
Baking Powder: Creates a light, airy rise for perfect pancakes.

Substitutions and Variations

Cottage Cheese: Substitute with Greek yogurt or ricotta for similar moisture and protein.
Flour: Use a 1:1 gluten-free flour blend or oat flour for a nuttier flavor.
Milk: Use dairy (whole, skim, or 2%) or non-dairy (almond, oat, soy) milk; adjust quantity for desired thickness.
Coconut Oil: Swap with melted butter, vegetable oil, or vegan butter.
Vegan Option: Use plant-based cottage cheese or yogurt, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), and non-dairy milk.
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Nutty Pancakes: Fold in ¼ cup chopped pecans or walnuts for crunch.
Chocolate Chip Pancakes: Add ¼ cup mini chocolate chips for a sweet twist

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 cup cottage cheese, ½ cup pumpkin puree, ¼ cup milk, 3 large eggs, 2 tablespoons coconut oil (melted and cooled), 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 ¼ cups flour, 2 teaspoons baking powder, and 1 tablespoon pumpkin spice.
Ensure coconut oil is melted and cooled to avoid cooking the eggs.

Tip: Use full-fat cottage cheese for the creamiest texture; drain if watery to avoid a runny batter.

Step 2: Blend Wet Ingredients

In a blender, combine 1 cup cottage cheese, ½ cup pumpkin puree, ¼ cup milk, 3 large eggs, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract.
Blend until smooth, about 30-60 seconds, ensuring no cottage cheese curds remain.

Tip: Blend thoroughly for a smooth batter; add 1-2 tablespoons more milk if the batter seems too thick.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together 1 ¼ cups flour, 2 teaspoons baking powder, and 1 tablespoon pumpkin spice.

Tip: Whisk well to evenly distribute the baking powder and spices for a consistent rise and flavor.

Step 4: Combine Batter

Pour the blended wet ingredients into the dry ingredients.
Stir gently until just combined, being careful not to overmix.

Tip: Mix until no dry flour remains to keep pancakes tender; a few lumps are okay.

Step 5: Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about ¼ cup batter per pancake onto the skillet.
Cook until the edges look dry and bubbles form on the surface, about 2-3 minutes.
Flip and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

Tip: Keep the skillet at medium heat to avoid burning; cook in batches for even cooking.

Step 6: Serve

Stack cooked pancakes on a plate to keep warm.
Serve hot with a drizzle of maple syrup and optional toppings like whipped cream, chopped nuts, or extra pumpkin spice.

Tip: Keep pancakes warm in a low oven (200°F/93°C) while cooking batches.