These Pumpkin Spice Cottage Cheese Pancake Bites are my cozy fall twist on protein-packed pancakes. Fluffy, lightly sweetened, and warmly spiced, they’re bite-sized treats that make breakfast (or snacking) feel festive but still healthy. I love how they’re naturally low in sugar and packed with protein thanks to cottage cheese and eggs.
Why You’ll Love This Recipe
I love these pancake bites because they’re portable, easy to make, and perfectly portioned. They deliver all the pumpkin spice flavor of fall without being overly sweet, making them great for breakfast, meal prep, or even dessert with a drizzle of maple syrup. They’re soft inside, slightly golden on the outside, and so versatile—I can enjoy them warm or chilled straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree (canned or fresh)
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, and ginger mix)
- ¼ cup almond flour (or oat flour for a softer bite)
- 1–2 teaspoons honey or maple syrup (optional, for added sweetness)
- Pinch of salt
Directions
- I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a blender or food processor, I combine cottage cheese, eggs, pumpkin puree, vanilla, pumpkin spice, flour, sweetener (if using), and salt. I blend until smooth.
- I pour the batter evenly into the muffin cups, filling each about ¾ full.
- I bake for 18–20 minutes, or until the bites are set and lightly golden on top.
- I let them cool for a few minutes before removing them from the tin. They can be enjoyed warm or stored for later.
Servings and timing
This recipe makes about 16 mini pancake bites. It takes 10 minutes to prep and about 20 minutes to bake, for a total of 30 minutes.
Variations
Sometimes I stir in mini chocolate chips or chopped pecans for extra indulgence. I’ve also topped them with a dollop of Greek yogurt and a drizzle of maple syrup for a more dessert-like treat. If I want them extra festive, I add a little orange zest to the batter—it pairs beautifully with pumpkin spice.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5 minutes. They also freeze well—I let them cool completely, freeze in a single layer, then transfer to a bag for up to 2 months.
FAQs
Can I make these without a blender?
Yes, I’ve whisked everything by hand before. The texture is just a little chunkier, but still delicious.
Can I make them gluten-free?
Yes, both almond flour and oat flour are naturally gluten-free (as long as I use certified oats).
Do they taste very sweet?
They’re lightly sweet on their own. If I want them sweeter, I add more honey or maple syrup, or just serve them with syrup after baking.
Can I use low-fat cottage cheese?
Yes, low-fat or even fat-free cottage cheese works fine. Full-fat just makes them a bit creamier.
Are these good for meal prep?
Definitely. I bake a batch on Sunday and keep them in the fridge for quick breakfasts or snacks throughout the week.
Conclusion
Pumpkin Spice Cottage Cheese Pancake Bites are my favorite fall-friendly, high-protein snack. They’re fluffy, lightly sweet, and full of warm spice—perfect for cozy mornings or afternoon pick-me-ups. Once I tried them, they quickly became a seasonal staple in my kitchen.
Print
Pumpkin Spice Cottage Cheese Pancake Bites are fluffy, bite-sized, protein-packed treats made with cottage cheese, pumpkin puree, and warm fall spices. Perfect for a cozy, healthy breakfast, snack, or meal prep option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 mini pancake bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)
- 1/4 cup almond flour (or oat flour)
- 1–2 teaspoons honey or maple syrup (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a blender or food processor, combine cottage cheese, eggs, pumpkin puree, vanilla, pumpkin spice, flour, sweetener (if using), and salt. Blend until smooth.
- Pour batter into muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, until set and lightly golden.
- Cool slightly before removing from tin. Serve warm or store for later.
Notes
- Add mini chocolate chips or chopped pecans for extra indulgence.
- Top with Greek yogurt and maple syrup for a dessert-style treat.
- Add orange zest to the batter for a festive citrus note.
- Great for meal prep—store in fridge or freezer.
- Use oat flour for a softer bite, almond flour for nuttiness.
Nutrition
- Serving Size: 2 bites
- Calories: 90
- Sugar: 3g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
