Description
Fluffy, warmly spiced, and packed with cozy pumpkin flavor, these Pumpkin Cottage Cheese Pancakes make fall mornings extra delicious. They are the perfect easy breakfast when you want something comforting and satisfying.
Ingredients
Scale
- 1 cup (225 g) cottage cheese, preferably full-fat or 2%
- 1 cup (120 g) pumpkin puree
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) maple syrup
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1 teaspoon (2 g) pumpkin pie spice
- 1/2 teaspoon (1 g) ground cinnamon
- 1/4 teaspoon (1.5 g) salt
- 2 tablespoons (28 g) melted butter, plus more for cooking
Instructions
- Whisk cottage cheese, pumpkin puree, eggs, vanilla, maple syrup, and melted butter until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Let the batter rest for about 5 minutes.
- Heat a lightly buttered skillet over medium-low heat.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear and the edges look set.
- Flip carefully and cook for another 1 to 2 minutes, until golden and cooked through.
- Repeat with the remaining batter, adding butter to the skillet as needed.
- Serve warm with maple syrup, Greek yogurt, chopped pecans, walnuts, or your favorite toppings.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast