Description
Delicious and fluffy pumpkin pancakes made with cottage cheese for added creaminess.
Ingredients
Scale
- 1 cup cottage cheese (full-fat recommended for creamiest texture)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs (room temperature)
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1 teaspoon baking powder (check for freshness)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- butter or oil (for cooking)
Instructions
- In a large bowl, combine cottage cheese, pumpkin puree, and eggs. Whisk vigorously until well blended and relatively smooth with just small curds remaining.
- Add flour, sugar, baking powder, pumpkin pie spice, and cinnamon to the bowl. Mix gently with a spatula just until combined – don’t overmix. Lumps are okay and will result in fluffier pancakes.
- Let batter rest for 3 to 5 minutes while you heat your skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil.
- Pour 1/4 cup of batter onto the heated skillet for each pancake, leaving space between them as they’ll spread slightly.
- Cook until bubbles form across the entire surface and edges look set and slightly dry, about 2 to 3 minutes. Don’t flip too early or pancakes may stick.
- Flip pancakes gently and cook until golden brown on the second side, about 2 minutes more. Adjust heat if pancakes are browning too quickly or slowly.
- Serve warm with maple syrup and whipped cream, or keep finished pancakes warm in a 200°F oven while cooking remaining batter.
Notes
- For the fluffiest pancakes, avoid overmixing the batter.
- Serve with your favorite toppings like maple syrup or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg