Pumpkin Cottage Cheese Pancakes
Wholesome and fluffy pancakes made with pumpkin puree and cottage cheese, perfect for breakfast any time of the year.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1 cup cottage cheese Use pure cottage cheese, not flavored.
- 1 cup pure pumpkin puree Ensure it's not pumpkin pie filling.
- 2 large eggs Room temperature for better blending.
- 2 tablespoons maple syrup (or honey) Adjust sweetness to taste.
- 1 teaspoon vanilla extract
For Cooking
- as needed Cooking spray or butter for the pan To prevent sticking.
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, combine the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract. Mix until smooth and creamy.
- Pour the wet mixture into the dry mixture. Stir gently until just combined; be careful not to over-mix.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Add a little cooking spray or melt some butter to coat the surface.
- Once hot, pour about 1/4 cup of the pancake batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the top and edges look set.
- Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more cooking spray or butter as needed.
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Notes
For extra fluffiness, let the batter rest for 5-10 minutes before cooking. Consider topping with fruits, yogurt, or nuts for added flavor.