I love pumpkin season, and what’s better than warm, fluffy pumpkin pancakes to kickstart your morning? Today, I’m sharing two fantastic pumpkin pancake recipes that bring comfort and a boost of goodness to your breakfast table. They are both simple to make and perfect for a cozy weekend meal.
Whether you’re looking for a recipe with a little extra protein or a lighter option using cottage cheese, I’ve got you covered. Get ready to make some delicious pumpkin pancakes!
Jump to Recipe:
Pumpkin Cottage Cheese Pancakes with Warm Spices
These pumpkin cottage cheese pancakes are a delightful way to enjoy a lighter breakfast. The cottage cheese adds a nice texture and a subtle richness, making these pancakes extra satisfying.
The warm spices like cinnamon and nutmeg bring out the best in the pumpkin, making every bite feel like autumn.
Key Ingredients & Tips
- Cottage Cheese Choice: Use small curd cottage cheese for the best texture in your pancakes. If you prefer a smoother batter, you can gently blend the cottage cheese first.
- Spiced Pumpkin: Don’t skip the warm spices! Cinnamon, nutmeg, and a pinch of cloves really make these pumpkin pancakes special.
What You Need
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup milk
- 1/2 cup pumpkin puree
- 1/2 cup small curd cottage cheese
- 2 tbsp maple syrup (plus more for serving)
- 1 tbsp melted butter or oil, plus more for cooking
⏱️ Time: 20 minutes🍽️ Yields: 8-10 pancakes
How to Make It
Step 1: Mix Dry Ingredients for Pancakes
In a large bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Use a whisk to mix everything well, making sure there are no clumps.
Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together the egg, milk, pumpkin puree, cottage cheese, maple syrup, and melted butter or oil. Mix until it’s all smooth and combined.
Step 3: Cook Your Pumpkin Pancakes
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve warm with extra maple syrup.
📝 Final Note
These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or microwave.
Simple Pumpkin Protein Pancakes
If you’re looking for an easy way to add more protein to your breakfast, these pumpkin protein pancakes are for you. They are hearty and filling, perfect for a busy morning or after a good workout.
Using a scoop of your favorite protein powder helps make these simple pumpkin pancakes a great start to your day.
Key Ingredients & Tips
- Protein Powder Type: Vanilla or unflavored protein powder works best to let the pumpkin spice shine. You can use whey or plant-based protein.
- Don’t Overmix: Mix the batter until just combined. A few small lumps are fine and will help keep your protein pancakes light and fluffy.
What You Need
- 1/2 cup all-purpose flour
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 1/2 cup pumpkin puree
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Oil or cooking spray for the griddle
⏱️ Time: 15 minutes🍽️ Yields: 6-8 pancakes
How to Make It
Step 1: Combine Dry Ingredients for Protein Pancakes
In a large mixing bowl, add the flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk everything together until it’s well combined and evenly distributed.
Step 2: Mix Wet Ingredients and Batter
In a separate bowl, whisk the egg, milk, pumpkin puree, honey or maple syrup, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; a few lumps are okay.
Step 3: Cook Your Pancakes
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for about 2-3 minutes on each side until golden brown and cooked through. Serve warm with your favorite toppings.
📝 Final Note
These pumpkin protein pancakes are fantastic with a dollop of Greek yogurt or a drizzle of extra maple syrup. For meal prep, you can make a batch and store them in the fridge for up to 3 days.