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Fluffy, tender pancakes bursting with pumpkin and spice, loaded with protein from cottage cheese, naturally gluten-free and nut-free, perfect for a cozy fall breakfast.

  • Total Time: 15 mins
  • Yield: 8–10 pancakes 1x

Ingredients

Scale
  • 4 eggs (flax eggs are not recommended)
  • 1 cup cottage cheese
  • ½ cup pumpkin puree
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour or regular flour
  • ½ tablespoon baking powder
  • ½ teaspoon cinnamon
  • Optional mix-ins like chocolate chips, berries, or nuts

Instructions

  1. In a large bowl or blender, combine eggs, pumpkin, cottage cheese, maple syrup, and vanilla extract until smooth and well mixed.
  2. Add flour, cinnamon, and baking powder; stir until just combined without overmixing.
  3. Gently fold in any desired mix-ins.
  4. Heat a large skillet over medium-low heat and add butter or oil.
  5. Drop about 1/4 cup of batter onto skillet for each pancake, spacing them about 2 inches apart.
  6. Cook pancakes 3-5 minutes on each side until golden and cooked through.
  7. Transfer cooked pancakes off skillet and repeat with remaining batter.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months., If using a blender, flour can be swapped for 1 cup rolled oats for a naturally gluten-free option., For babies and toddlers, omit the maple syrup in the batter to keep it kid-friendly., Pancakes freeze well; the ‘freezer cube’ method of freezing batter in ice cube trays saves time and mess., Reheat pancakes in microwave, oven, skillet, or toaster as preferred.

  • Author: Ashley
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast

Nutrition

  • Serving Size: Approximately 1 pancake (1/4 cup batter)
  • Calories: Approximately 120 calories per pancake (estimate, depending on mix-ins)
  • Fat: Approximately 4 grams per pancake
  • Carbohydrates: Approximately 15 grams per pancake
  • Protein: Approximately 8-10 grams per pancake (due to cottage cheese and eggs)