MACRO-VERIFIED 23G PROTEIN

PUMPKIN COTTAGE CHEESE PANCAKES
(MACRO-VERIFIED)

Protein

23G

Calories

275

Prep Time

Bake Time

15M

Yield

Pumpkin cottage cheese pancakes bring the warm, cozy flavors of fall to your breakfast table with a high-protein twist. These seasonal favorites combine creamy cottage cheese with real pumpkin puree and a fragrant blend of cinnamon, nutmeg, and ginger for pancakes that taste like pumpkin pie in fluffy pancake form. Each serving delivers 23g of protein and only 275 calories, making them a nutritious indulgence you can enjoy guilt-free. The pumpkin puree adds natural sweetness, moisture, and a beautiful golden-orange color, while the cottage cheese ensures these pancakes are exceptionally tender and protein-dense. This cottage cheese pancake recipe is perfect for autumn mornings but honestly tastes incredible year-round — canned pumpkin is always available and works just as well as fresh. Top these pumpkin cottage cheese pancakes with a drizzle of maple syrup, a dollop of Greek yogurt, and a sprinkle of pecans for the ultimate fall breakfast experience. They're also wonderful for holiday brunches and meal prep, as they reheat beautifully in the toaster. If you love pumpkin spice and cottage cheese recipes, these pancakes are an absolute must-try. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

275

% Daily Value*

Total Fat 7g

Total Carbohydrate 32g

12%

Dietary Fiber 4g

14%

Total Sugars 8g

Protein 23g

46%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Combine cottage cheese, eggs, pumpkin puree, vanilla, and maple syrup in a blender. Blend until smooth.

Add oat flour, baking powder, cinnamon, nutmeg, ginger, and salt. Pulse until just combined.

Heat a non-stick pan over medium heat. Pour 60ml portions and cook 3 minutes until bubbles form on top.

Flip and cook another 2 minutes. Serve with maple syrup, pecans, and a dusting of cinnamon.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount