Description
These Pumpkin Cottage Cheese Pancakes are a delicious high-protein breakfast option that combines the natural sweetness of pumpkin with creamy cottage cheese. They are fluffy, lightly spiced with pumpkin pie spice, and perfect for fall mornings or anytime you want a nutritious, satisfying start to your day.
Ingredients
Wet Ingredients
- ¾ cup pumpkin puree (about half a 15 ounce can)
- 1 cup full fat cottage cheese
- 3 large eggs
- 1 teaspoon vanilla bean paste
- 2 tablespoons pure maple syrup (or sugar)
- ½ cup nonfat milk (or milk of choice)
Dry Ingredients
- 1 & ½ cups all purpose flour (unbleached)
- 1 & ½ teaspoons pumpkin pie spice (or ground cinnamon)
- 1 & ½ teaspoons baking powder
Optional Toppings
- Butter
- Pumpkin sauce
- Whipped cream
- Roasted pumpkin seeds
- Chopped walnuts
- Chopped toasted pecans
- Blackberries
- Cinnamon
- Maple syrup or pancake syrup of choice
Instructions
- Blend Wet Ingredients: Add pumpkin puree, full fat cottage cheese, eggs, vanilla bean paste, maple syrup, and milk to a high-speed blender. Puree until the mixture is smooth, about 60 seconds, scraping down the sides as necessary to ensure even blending.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, and baking powder until well combined.
- Combine Wet and Dry: Pour the wet blended mixture into the dry ingredients and fold gently with a spatula. Avoid over-mixing; the batter can be a bit lumpy. Optionally, you can stir in a handful of chocolate chips for added sweetness.
- Preheat Pan: Place a griddle pan or skillet on the stovetop over medium heat and let it heat up for 5 to 10 minutes. Lightly coat the pan with non-stick cooking spray. Make a small test pancake to check if the pan is properly heated.
- Cook Pancakes: Using a quarter cup measuring cup, portion the batter onto the hot pan. Since the batter is thick, spread it with a spoon or the back of your measuring cup into a thinner circle shape to avoid gooey centers.
- Flip Pancakes: Cook the pancakes for about 2 minutes until the edges begin to look dry. Carefully flip and cook for an additional 2 minutes or until golden brown and cooked through.
- Serve: Remove the cooked pancakes from the pan, add your favorite toppings such as butter, maple syrup, or nuts, and enjoy while warm.
Notes
- You can substitute pumpkin pie spice with ground cinnamon if unavailable.
- For a dairy-free option, use your preferred milk alternative and vegan cottage cheese.
- Do not over-mix the batter to keep pancakes fluffy.
- Spreading the thick batter helps cook pancakes evenly without a gooey center.
- Add chocolate chips for extra flavor if desired.
- Serve immediately for best texture and taste.
