Description
Fluffy pumpkin pancakes infused with cottage cheese for added protein and moistness, perfect for a fall brunch or healthy breakfast.
Ingredients
- 4 large eggs
- 1 cup cottage cheese (small-curd preferred; for extra creaminess blend it)
- ½ cup 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 all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon ground cinnamon
- Optional: mix-ins like chocolate chips, chopped pecans, or raisins
- Butter or neutral oil for the skillet
Instructions
- In a large bowl or blender, add the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla. Blend or whisk until smooth and well combined.
- Add the flour, baking powder, and cinnamon. Stir or pulse just until the dry ingredients disappear; don’t overmix.
- Fold in any optional mix-ins gently.
- Heat a large skillet over medium-low and coat lightly with butter or oil.
- Scoop roughly ¼ cup batter per pancake onto the skillet, leaving 2 inches between each. Cook for 3–5 minutes until bubbles form, then flip and cook for another 3–5 minutes until golden brown.
- Transfer to a plate and keep warm in a low oven if making multiple batches. Serve warm with extra maple syrup.
Notes
For a dairy-free alternative, try silken tofu with lemon juice. Store pancakes in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American