Low Carb Keto Pumpkin Cottage Cheese Pancake

These keto pumpkin cottage cheese pancakes are the ultimate healthy breakfast for a busy morning. It’s a pleasant way to embrace the fall season without swaying the low-carb diet.

Keto Pancake Recipe

With just a handful of simple ingredients, there is a plate of high protein pancakes in a golden brown color that is full of autumn flavors and perfect for the whole family.

Awaken to the cozy aroma of pumpkin puree, mixed with subtle tongues of full fat cottage cheese, everything is wrapped in a fluffy stack of pancakes.

These keto pancakes come in one tables of protein and only 5 g of net carbohydrates. All nutritional information can be found in the printable recipe cards at the bottom of this page.

Whether you’re doing something seasonally, looking for extra protein, or looking for ways to keep your sweet teeth under control without blood sugar collisions, this recipe may become your new favorite.

What makes these pancakes great

Perfect for keto and low carb lifestyles. Thanks to almond or coconut flour, net carbohydrates are low. These are great exchanges for traditional pancakes. Protein Pack – Bang a lot of protein in one meal thanks to cottage cheese, eggs and optional protein powder. Creamy and Fluffy Texture – The balance of wet ingredients such as pumpkin and cottage cheese creates a soft, fluffy texture each time with dry ingredients such as flour and spices. Fast and Easy – It’s ready in just 2-3 minutes with a medium heat, making it perfect for meal preparation or weekday mornings. Flexible and Customizable – Add for sugar-free chocolate chips, chia seeds, or sugar-free maple syrup drizzle.

Main ingredients and alternatives

Pumpkin puree – Star of the recipe. Use pure pumpkin, not pumpkin pie stuffing. Cottage Cheese – Adds creaminess and increases the grams of protein. You can also use Greek yogurt or ricotta. Eggs/Egg Whites – Provides lift and structure. For the vegan option, use flax eggs. Pumpkin Pie Spice – Or use that perfect pumpkin spice kick, using a homemade mix of cinnamon, nutmeg and inger. Protein Powder – Add another scoop of your favorite whey or plant-based options for extra protein.

Pro Cooking Tips

Use a mixing bowl or food processor. The large bowl works fine, but the food processor makes the batter very smooth. Cook low and slow – Medium or medium low heat prevents burning before the inside is cooked. Aim for that perfect golden colour. Measure with a single batter or measuring cup – keep your pancakes consistent. Don’t overmix – Still rings can cause dense pancakes. A light mixing keeps them fluffy. Use a frying pan or non-stick frying pan with cooking spray, coconut oil, or avocado oil. This keeps the pancakes light without needing too much butter.

Variations of recipes

Pumpkin Protein Pancakes – Add another scoop of protein flour or extra egg whites. Keto Pumpkin Pancakes – Serve with coconut flour and keto-friendly sweeteners such as monk fruit sweeteners and liquid stevia. Healthy Pumpkin Pancakes – Try adding chia seeds or ground flaxseeds and adding extra grams of fiber. Delicious pumpkin pancakes – Skip the sweet spices, fold the herbs and add a twist of delicious recipes. Fluffy pancakes – Separate the eggs and whip the whites until they are hard before folding.

What to offer

A light touch of maple syrup without sugar or maple syrup if not keto. Fresh berry or sliced ​​banana. Spoonful of peanut butter or Greek yogurt for creaminess. Sprinkles of chopped nuts or chocolate chips for crunch. Pair it with a coffee, herbal tea or pumpkin spice latte for the ultimate autumn spin.

Storage and meal preparation

Airtight container – Store remaining pancakes in the fridge for up to 3 days. Freezer-Friendly – Store in a freezer bag for up to 2 months with parchment paper. Remaining pancakes – Reheat in a frying pan, toaster or microwave.

Are these good for preparing meals?

Absolutely, these pancakes will beautifully reheat and simplify your grab-and-go breakfast.

How do I boost my fibers?

Add chia seeds or a spoonful of ground flax to add more fiber.

Can they be made without dairy products?

Swap cottage cheese in thick plant-based yogurt and use flax eggs.

How to reheat

How to use the oven
Perfect for evenly storing texture and warmth. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet, cover gently with foil, and heat the moisture for about 10-12 minutes or until warmed.

Microwave Method
Perfect for simple fixes, but can soften the pancakes a little. Place the pancakes on a microwave safe plate, cover with a damp paper towel and heat for 30-45 seconds depending on the power of the microwave.

Stovetop Method
Perfect for maintaining a slight crispness on the edges. Heat a non-stick pan over medium heat and cook each pancake on one side for 1-2 minutes.

Keto Pumpkin Cottage Cheese Pancake