Description
Fluffy, protein-packed pancakes made with cottage cheese and pumpkin puree, spiced with warm fall flavors.
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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 245
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 120 mg
Keywords: Pumpkin Spice Cottage Cheese