These pumpkin cottage cheese pancakes with no added sugar are high in protein and filled with fall spices. They are perfect for baby led weaning and toddler breakfasts.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
No Sugar Pumpkin Cottage Cheese Pancakes
This easy recipe combines two favorites - high protein cottage cheese pancakes and seasonal pumpkin pancakes. They come together easily in a food processor or blender, and can be made ahead for a quick heat-and-eat breakfast for little ones. Because they have no added sugar, these pancakes are perfect for baby led weaning, babies in the finger food stage, and toddlers when you want to give them a seasonal breakfast that is still nourishing.
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Ingredients
- Canned pumpkin - Make sure it's 100% pumpkin puree
- Cottage cheese - I used a large-curd type
- Eggs - Eggs help bind everything together, so they can't be swapped out here.
- Flour - All-purpose flour helps to keep these pancakes lighter and fluffier. You could use whole wheat flour or even rolled oats, but they will be a little more dense.
- Cinnamon
- Pumpkin Pie Spice - If you don't have pumpkin pie spice, use a little extra cinnamon and a pinch of whatever warm fall spices you have (nutmeg, cloves, allspice, and ginger are good options)
- Baking powder - Use aluminum-free baking powder if possible
- Vanilla extract
- Butter or oil for the skillet
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Place all of the ingredients in a high speed blender or a food processor and blend until smooth, scraping down the sides with a spatula as needed.
- Scoop the batter into a preheated skillet lightly coated with butter or oil. Cook over medium-low heat for 2-3 minutes per side, flipping once. Repeat with the rest of the batter.
Tips and Recipe Variations
- You can make these without a blender or food processor. Just whisk the wet ingredients, then whisk in the dry ingredients. The pancakes will have little melty cottage cheese curds in the center but they are still delicious. You won't be able to use oats for this method.
- The batter is pretty dense, so the pancakes take longer to cook than typical pancakes. Keep the heat lower than usual so they don't burn on the outside before the inside is cooked.
- If you're making these for older kiddos or adults and want a little more sweetness, feel free to add a couple tablespoons of brown sugar or maple syrup to the batter. Otherwise, you can serve with a drizzle of maple syrup as age-appropriate.
- See "Ingredients" section for substitutions.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. They will also freeze well for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 2 hours before reheating.
To reheat, pop in the toaster, a toaster oven, or the air fryer on the lowest setting. You can also reheat in a skillet on the stove on low heat or simply microwave for 30 seconds.
How To Serve Pancakes To Babies 6 Months and Up
For babies 6 months and up who have not yet developed a pincer grasp, cut pancakes into strips the width of 1-2 adult fingers. This shape is easiest for little hands to pick up and eat.
For babies who have developed a pincer grasp (picking up small object between their index finger and thumb), you can cut pancakes into small bite-sized pieces about the size of your fingernail.
More Baby Friendly Pancake Recipes
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Pumpkin Cottage Cheese Pancakes
These pumpkin cottage cheese pancakes with no added sugar are high in protein and filled with fall spices. They are perfect for baby led weaning and toddler breakfasts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- ½ cup cottage cheese
- ⅓ cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ¾ tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Butter or oil, for the skillet
Instructions
- In a food processor or blender, combine all of the ingredients. Blend until completely combined and smooth, scraping down with a spatula as needed.
- Heat a large skillet over medium low heat. A cast iron or nonstick skillet works well. Add a small amount of butter or oil and swirl to coat the bottom.
- Scoop the batter by the scant ¼ cup into the skillet (I like to use a large cookie scoop), leaving room between each pancake. Cook for about 3 minutes, then flip pancakes and cook an additional 3 minutes, or until cooked through.
- Repeat with the remaining batter.
Notes
- These pancakes take longer to cook than typical pancakes because pumpkin is so dense. Keep the heat lower than normal so that the outsides don't burn before the insides are cooked.
- You can make these without blending the batter in a blender or food processor by whisking the wet ingredients, then whisking in the dry ingredients. You will have little melty pieces of cottage cheese in the pancakes but they will still be delicious.
- You can use whole wheat flour or rolled oats instead of all-purpose flour if you'd like. They will be a little more dense than with all-purpose flour. Don't use oats if you are whisking the ingredients by hand.
- If you don't have pumpkin pie spice, use a little more cinnamon and add a pinch or two of any other fall spice you have on hand, such as cloves, allspice, nutmeg, or ginger.
- If you're making these for older kiddos or adults and want a little more sweetness, feel free to add a couple tablespoons of brown sugar or maple syrup to the batter. Otherwise, you can serve with a drizzle of maple syrup as age-appropriate.
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