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Pumpkin Cottage Cheese Pancakes

Pumpkin cottage cheese pancakes made in a blender for a smooth batter and fluffy, airy texture. Pan-cooked until bubbly on top, then flipped for tender centers—served with maple syrup and pecans.
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Prep Time 10 minutes
Cook Time 15 minutes
rest 3 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 0.5 cup cottage cheese Blend smooth if desired.
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 0.5 cup rolled oats Use oat flour instead if preferred.
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tbsp maple syrup Or honey.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 cup pecans For serving.
  • 0.25 cup maple syrup For serving.

Equipment

  • 1 sheet pan

Method
 

Blend and rest batter
  1. Add cottage cheese, pumpkin puree, eggs, rolled oats (or oat flour), baking powder, pumpkin pie spice, cinnamon, maple syrup (or honey), vanilla extract, and salt to a blender, then blend until smooth (or whisk well if using smooth cottage cheese). The batter should look thick and fully combined with no visible oat bits.
  2. Rest the batter for 3 minutes to help it thicken slightly before cooking. Keep it at room temperature during the rest.
Cook pancakes
  1. Heat a lightly greased skillet over medium heat until hot. The surface should sizzle lightly when a drop of batter touches it.
  2. Drop 2–3 tablespoon portions of batter into the skillet and cook for 2–3 minutes, until bubbles form across the top and the edges look set. Aim for evenly spaced pancakes for consistent browning.
  3. Flip the pancakes gently and cook for 1–2 minutes more. Cook until both sides are golden and the center looks set when lightly pressed.
Serve
  1. Serve the pancakes with maple syrup and pecans. Add extra cottage cheese on the side if you like.

Notes

Pro tip: For the smoothest batter, blend the cottage cheese and pumpkin first, then blend in the dry ingredients last. Store leftover pancakes in the refrigerator for up to 3 days, reheat in a skillet or microwave; freeze up to 1 month for best texture. For a dairy-light swap, replace cottage cheese with a high-protein plant-based cottage cheese to keep the protein-forward profile.