Pumpkin Cottage Cheese Pancakes
These fluffy and nutritious pancakes combine the rich flavors of pumpkin and the creaminess of cottage cheese for a delightful breakfast treat.
Ingredients
Pancake Batter
- 4 pieces eggs Regular eggs are recommended; do not use flax eggs.
- 1 cup cottage cheese
- ½ cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3 tablespoons pure maple syrup Plus more for serving.
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour or regular flour Choose based on dietary preference.
- ½ tablespoon baking powder
- ½ teaspoon cinnamon For added flavor.
- 1 cup desired mix-ins Such as chocolate chips.
Instructions
Preparation
- In a large bowl or in a blender, mix together the eggs, pumpkin, cottage cheese, maple syrup, and vanilla until combined.
- If using a blender, add all ingredients at the same time.
- Mix in the flour, cinnamon, and baking powder until just combined. Be careful not to overmix.
- Fold in any mix-ins you want to use, such as chocolate chips.
Cooking
- Warm a large skillet with butter or oil over medium-low heat.
- Scoop about ¼ cup of the batter onto the skillet, leaving about 2 inches of space between each pancake.
- Cook for about 3-5 minutes on each side. Flip pancakes when you see small bubbles forming on the surface.
- Remove from heat and serve hot with maple syrup and your favorite toppings.
Notes
To store leftovers, allow the pancakes to cool, then stack them with parchment paper between each pancake and store in the fridge for up to 3 days or freeze for up to 2 months.