Pumpkin Cottage Cheese Pancakes Recipe
These Pumpkin Cottage Cheese Pancakes are a delightful twist on classic pancakes, combining the protein-packed creaminess of cottage cheese with the rich, autumnal flavor of pumpkin puree. Naturally sweetened with pure maple syrup and subtly spiced with cinnamon, they make a wholesome and delicious breakfast or brunch option. Gluten-free flour can be used to accommodate dietary needs, and optional mix-ins like chocolate chips add a fun, customizable touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 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
- Butter or oil, for cooking
Optional Mix-ins
- Any desired mix-in’s like chocolate chips or anything!
Instructions
- Combine wet ingredients: In a large bowl or blender, mix together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until well combined. If using a blender, add all ingredients at once.
- Add dry ingredients: Stir in the flour, cinnamon, and baking powder until just combined into the batter.
- Incorporate mix-ins: Fold in any desired mix-ins like chocolate chips, if using, carefully so they remain evenly distributed.
- Prepare skillet: Warm a large skillet over medium-low heat and add butter or oil to coat the surface.
- Cook pancakes: Scoop about ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart to allow for spreading. Cook for 3 to 5 minutes on the first side, until bubbles form and edges set.
- Flip and finish cooking: Carefully flip each pancake and cook for another 3 to 5 minutes until golden brown and cooked through.
- Serve: Remove from the skillet and serve warm with additional maple syrup and desired toppings.
Notes
- Use fresh eggs rather than flax eggs to maintain the texture and structure of the pancakes.
- Gluten-free all-purpose flour works well if you need a gluten-free version.
- Feel free to personalize the pancakes by adding nuts, dried fruits, or chocolate chips as mix-ins.
- Cooking on medium-low heat prevents burning and ensures the pancakes cook evenly inside.
- These pancakes can be kept warm in a low oven while you finish cooking the batch.
- Leftovers can be stored in the refrigerator and reheated in a toaster or skillet.
Keywords: pumpkin pancakes, cottage cheese pancakes, gluten free pancakes, autumn breakfast, protein pancakes, healthy pancakes, pumpkin puree
