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Pumpkin Cottage Cheese Pancakes

Pumpkin Cottage Cheese Pancakes Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Butter, for the skillet

Method
 

  1. Whisk the cottage cheese, pumpkin puree, eggs, sugar, and vanilla in a large bowl until streak-free and mostly smooth, about 30 seconds.
  2. Sprinkle the flour, pumpkin pie spice, baking powder, and salt over the bowl. Fold with a spatula just until no dry flour remains, about 10 strokes. A few lumps are fine.
  3. Melt butter in a nonstick skillet over medium heat. Drop 1/4 cup batter per pancake onto the skillet and cook until bubbles form and edges look set, about 3 minutes. Flip and cook until golden and springy, another 2 minutes.
  4. Stack the pancakes onto plates and pour warm maple syrup over top. Serve immediately.

Notes

If your cottage cheese is very wet, drain off the excess liquid before measuring, or the batter may spread too thin. These pancakes freeze well: place parchment between each one and freeze up to a month, then reheat in the toaster.