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Pumpkin Cottage Cheese Pancakes

Deliciously thick and fluffy pancakes made with pumpkin puree and cottage cheese, offering a nutritious twist on a classic breakfast staple.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 1 cup pumpkin puree
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Dry Ingredients
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For Cooking
  • As needed Butter or oil For greasing the pan

Method
 

Preparation
  1. In a mixing bowl, beat the cottage cheese, pumpkin puree, and eggs together until well combined. Add the vanilla extract, cinnamon, and nutmeg.
  2. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Slowly add the dry ingredients to the wet mixture, gently folding them together. A few lumps are okay; avoid overmixing.
Cooking
  1. Heat a skillet over medium heat and add butter or oil to coat the surface.
  2. Pour 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
  3. Repeat for the remaining batter.
Serving
  1. Serve warm with your favorite toppings like maple syrup, honey, or yogurt.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a month. Reheat in a toaster or skillet.