Description
Fluffy and nutritious pancakes made with pumpkin puree and cottage cheese, perfect for fall breakfasts or any time of the year.
Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese (whole milk recommended)
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour or regular flour
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- Any desired mix-ins (chocolate chips, nuts, dried fruit)
Instructions
- In a large bowl or blender, mix together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until fully combined.
- Gradually mix in the flour, cinnamon, and baking powder until just combined, being careful not to overmix.
- If adding mix-ins, gently fold them into the batter now.
- Preheat a skillet over medium-low heat and add butter or oil. Pour about ¼ cup of batter onto the skillet, leaving space between each pancake.
- Cook for 3-5 minutes until bubbles form and edges look set, then flip and cook for another 3-5 minutes until golden brown.
- Remove from heat and serve warm with maple syrup and toppings of choice.
Notes
Let pancakes cook fully on low heat for optimal fluffiness. Avoid overmixing for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg