Why You’ll Love This Recipe
I love these pancake bites because they taste indulgent but are actually wholesome and nourishing. The cottage cheese adds protein and moisture, the pumpkin puree keeps them soft, and the pumpkin spice makes them smell like fall baking. They’re naturally low in sugar, but I can adjust the sweetness to my taste. Best of all, they bake up in one pan, so there’s no flipping pancakes at the stove.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cottage cheese
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eggs
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pumpkin puree (canned or fresh)
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vanilla extract
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pumpkin pie spice (or cinnamon, nutmeg, and ginger)
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almond flour (or oat flour for a softer bite)
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honey or maple syrup (optional)
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salt
Directions
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I preheat my oven to 350°F (175°C) and grease a mini muffin tin or line it with silicone liners.
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In a bowl, I whisk together cottage cheese, eggs, pumpkin puree, vanilla, pumpkin spice, and honey (if using) until smooth.
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I stir in the almond flour and a pinch of salt until the batter is fully combined.
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Using a spoon or small scoop, I divide the batter into the prepared mini muffin tin.
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I bake for 18–22 minutes, until the bites are lightly golden and set in the center. A toothpick should come out mostly clean.
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I let them cool for a few minutes before removing them from the tin. I enjoy them warm or cold.
Servings and timing
This recipe makes about 18 mini pancake bites.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Each bite has around 45 calories and 3 grams of protein.
Variations
Sometimes I stir in mini chocolate chips for a sweeter version or add chopped pecans for crunch. If I want them dairy-free, I use a plant-based cottage cheese or blended silken tofu. For a keto-friendly option, I stick with almond flour and use monk fruit sweetener instead of honey. Oat flour gives them a softer, more cake-like texture if I’m in the mood for something lighter.
Storage/Reheating
I store the pancake bites in an airtight container in the fridge for up to 3 days. They also freeze well for up to 2 months—I just reheat them in the microwave for 20–30 seconds or pop them into the toaster oven until warm.
FAQs
Do I need to blend the cottage cheese first?
Not necessarily. I like blending it when I want an ultra-smooth texture, but whisking works fine if I don’t mind a few curds.
Can I make these full-size muffins instead of mini bites?
Yes, I bake them in a standard muffin tin for 22–25 minutes, checking with a toothpick for doneness.
How sweet are these pancake bites?
They’re mildly sweet on their own. I add a teaspoon or two of honey or maple syrup if I want them sweeter.
Can I meal prep these?
Yes, they’re perfect for meal prep. I bake a batch on Sunday, refrigerate some, and freeze the rest for grab-and-go snacks.
What can I serve them with?
I like dipping them in Greek yogurt, drizzling with extra honey, or pairing with fresh fruit for a balanced breakfast.
Conclusion
These pumpkin spice cottage cheese pancake bites are fluffy, lightly sweet, and bursting with cozy flavor. They’re easy to make, high in protein, and versatile enough to enjoy for breakfast, as a snack, or even a guilt-free dessert. Whether I’m meal prepping for the week or baking a quick treat on a cool fall morning, these little bites always hit the spot.
Print
Pumpkin Spice Cottage Cheese Pancake Bites – Fluffy, Sweet & Low-Sugar
- Total Time: 30 minutes
- Yield: ~18 mini pancake bites
- Diet: Vegetarian
Description
These mini pumpkin spice pancake bites are packed with protein from cottage cheese, naturally sweetened, and baked to fluffy perfection—perfect for breakfast or snacks.
Ingredients
1 cup cottage cheese
2 large eggs
1/2 cup pumpkin puree (canned or fresh)
1/2 tsp vanilla extract
1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)
1/4 cup almond flour (or oat flour for softer texture)
1–2 tsp honey or maple syrup (optional, for sweetness)
Pinch of salt
Instructions
Preheat Oven: Preheat to 350°F (175°C). Grease a mini muffin tin or line with silicone liners.
Mix Batter: In a bowl, whisk cottage cheese, eggs, pumpkin puree, vanilla, honey (if using), and pumpkin pie spice until smooth. Stir in almond flour and a pinch of salt until fully combined.
Bake: Spoon batter into mini muffin tin, filling about 3/4 full. Bake 18–22 minutes, until lightly golden and set. A toothpick should come out mostly clean.
Cool & Serve: Let cool a few minutes before removing. Enjoy warm or cold as a snack or breakfast.
Notes
Gluten-Free: Use almond flour.
Dairy-Free: Swap cottage cheese with dairy-free cottage cheese or blended silken tofu.
Keto-Friendly: Use almond flour + sugar-free sweetener (like monk fruit).
Add-Ins: Mini chocolate chips, chopped pecans, or raisins.
Meal Prep: Store in fridge up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
