Pumpkin Cottage Cheese Pancakes Recipe
These Pumpkin Cottage Cheese Pancakes are a delightful and nutritious twist on classic pancakes, combining the creamy texture of cottage cheese with the seasonal flavor of pumpkin puree. Sweetened naturally with maple syrup and spiced with cinnamon, they offer a wholesome breakfast option that’s both satisfying and easy to make. Perfect for cozy fall mornings or any time you crave a comforting, protein-packed pancake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 4 eggs (I don’t recommend flax eggs here)
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
Optional Mix-ins
- Any desired mix-ins like chocolate chips or anything!
Instructions
- Mix Wet Ingredients: In a large bowl or a blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. Mix until the ingredients are well incorporated and the mixture is smooth. If using a blender, add all ingredients at once and blend until combined.
- Add Dry Ingredients: Gradually mix in the flour, baking powder, and cinnamon into the wet mixture. Stir or blend just until combined, ensuring no large lumps remain.
- Fold in Mix-ins: If using any optional mix-ins such as chocolate chips, gently fold them into the batter to distribute evenly without overmixing.
- Heat Skillet: Warm a large skillet over medium-low heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Scoop approximately ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart to allow room for spreading. Cook each side for 3–5 minutes until golden brown and cooked through, flipping carefully when bubbles form and edges set.
- Serve: Remove the pancakes from the skillet, serve warm, and enjoy with extra maple syrup and your favorite toppings.
Notes
- Do not substitute eggs with flax eggs as the texture may not be ideal for these pancakes.
- Use gluten-free flour to keep the recipe gluten-free, or regular flour if preferred.
- Adjust cinnamon to taste or add other spices like nutmeg for extra flavor.
- For fluffier pancakes, ensure the skillet is not too hot to avoid burning before cooking through.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat on a skillet or toaster.
Keywords: pumpkin pancakes, cottage cheese pancakes, gluten free breakfast, fall recipes, healthy pancakes
Find it online: https://servedbynora.com/pumpkin-cottage-cheese-pancakes-recipe/
