Pumpkin Cottage Cheese Pancakes
These pumpkin cottage cheese pancakes are fluffy and nutritious, combining creamy cottage cheese with pumpkin puree and warm spices for a delightful breakfast anytime.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup cottage cheese Can be whipped for a smoother batter
- 2 large eggs
- 1 teaspoon vanilla extract Optional, for extra flavor
- 1/4 cup milk Add more if needed for batter consistency
Dry Ingredients
- 1 cup all-purpose flour Can substitute with alternative flour for variations
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar Optional for sweetness
For Cooking
- 1-2 tablespoons butter or oil For greasing the skillet
Instructions
Preparation
- In a bowl, mix together the pumpkin puree, cottage cheese, and eggs until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar (if using).
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Add more milk if the batter is too thick.
Cooking
- Heat a skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges appear set, about 3-4 minutes.
- Flip the pancakes gently and cook for another 2-3 minutes until golden brown.
- Repeat with remaining batter, adding more butter or oil as needed between batches.
Serving
- Serve warm with toppings like syrup, fresh fruits, nuts, or yogurt.
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Notes
Use pure pumpkin puree, not pumpkin pie filling. For a gluten-free version, swap all-purpose flour for almond flour or gluten-free mix. Adjust batter consistency with milk as needed.