These fluffy pumpkin pancakes are packed with cozy spices like cinnamon and nutmeg. The cottage cheese adds a nice twist, making them extra creamy and yummy!
Honestly, who can resist pancakes that taste like fall? I love topping them with a little maple syrup and some whipped cream for a delightful breakfast treat. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient for this recipe. If you have fresh pumpkin, you can roast and puree it instead. Just aim for a smooth texture!
Cottage Cheese: Cottage cheese is what makes these pancakes fluffy and creamy. You could swap it for ricotta cheese for a slightly different flavor or use Greek yogurt if you’re looking for something lighter.
Spices: Cinnamon and nutmeg are classic for pumpkin dishes. If you’re out of ground cloves or ginger, don’t worry! You can either leave them out or use a little pumpkin pie spice as a substitute.
Flour: All-purpose flour is standard, but you can try whole wheat flour for a heartier pancake or gluten-free flour for a gluten-free version.
How Do I Achieve Fluffy Pancakes Without Overmixing?
To keep your pancakes fluffy, it’s essential not to overmix the batter. Here’s a simple way to do it:
- Combine wet and dry ingredients until just mixed. Lumps are okay! They help create those fluffy pockets.
- Let the batter sit for a few minutes. This allows the flour to hydrate and absorb moisture.
- Cook on medium heat rather than high heat. This gives the center time to cook without burning the outside.
With these tips, you’ll end up with pancakes that are light, fluffy, and packed with delicious pumpkin flavor!
How to Make Pumpkin Cottage Cheese Pancakes With Warm Spices
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup canned pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- Butter or oil, for cooking
- For Serving:
- Greek yogurt or whipped cream
- Pumpkin seeds
- Maple syrup
- Additional cinnamon for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 15 minutes to cook, making a total of about 30 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, cottage cheese, eggs, and vanilla extract until everything is smooth and well mixed. You want to create a creamy base for the pancakes.
2. Combine the Dry Ingredients:
In another bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting helps to blend the ingredients well and removes any lumps, so your pancakes turn out fluffy.
3. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the pumpkin mixture. Stir gently until just combined; it’s okay if there are a few lumps! Overmixing can make the pancakes tough, so a few lumps are perfectly fine.
4. Prepare the Cooking Surface:
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil. You’ll know it’s ready when a drop of water sizzles on the surface.
5. Cook the Pancakes:
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This is when they are ready to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they are golden brown and cooked through. Transfer them to a plate and keep warm while you cook the remaining batter.
7. Serve and Enjoy:
Stack the pancakes high on a plate. Top them with a dollop of Greek yogurt or whipped cream, a sprinkle of pumpkin seeds, and a dusting of cinnamon. Drizzle with warm maple syrup for a delightful finish!
Enjoy these cozy, fluffy pumpkin pancakes that blend the creamy texture of cottage cheese with warm, inviting spices for the perfect fall breakfast!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it until smooth. Just make sure it has a similar consistency to canned pumpkin puree for the best results.
How Can I Make These Pancakes Gluten-Free?
You can use a gluten-free all-purpose flour blend to make these pancakes gluten-free. Most blends work well as a direct substitute for regular flour, but be sure to check the package for any specific instructions.
Are These Pancakes Freezable?
Yes, these pancakes freeze beautifully! Let them cool completely and then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. To reheat, simply microwave or toast them until warm.
Can I Reduce the Sugar in This Recipe?
Definitely! You can reduce the brown sugar to your taste, or substitute it with a natural sweetener like maple syrup or honey. Just keep in mind that this might alter the pancake’s texture slightly.