Fluffy Pumpkin Cottage Cheese Pancakes
These Pumpkin Cottage Cheese Pancakes are a delicious, high-protein breakfast option perfect for fall mornings. Fluffy and full of flavor, they are sure to become a favorite.
Equipment
- 1 non-stick skillet
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup milk
Instructions
Preparation
- In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
- In another bowl, mix together the cottage cheese, pumpkin puree, eggs, and milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Serving
- Heat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve pancakes warm with your choice of toppings such as maple syrup, whipped cream, or fresh fruit.
Storage
- Allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Notes
Pro Tips: Use fresh baking powder for fluffier pancakes.
Ingredient Substitutions: You can use Greek yogurt instead of cottage cheese for a tangy flavor.
How to Serve: Top with maple syrup and a sprinkle of cinnamon for a classic touch.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter the night before and store in the fridge, ready to cook in the morning.
Ingredient Substitutions: You can use Greek yogurt instead of cottage cheese for a tangy flavor.
How to Serve: Top with maple syrup and a sprinkle of cinnamon for a classic touch.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter the night before and store in the fridge, ready to cook in the morning.