Description
These Easy Pumpkin Pancakes with Cottage Cheese are a delicious and nutritious breakfast option, perfect for the fall season or any time of year. Packed with protein and flavor, they’re sure to please everyone at the table.
Ingredients
Scale
- 4 eggs
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 3 tablespoons pure maple syrup
- 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 like chocolate chips
Instructions
- In a large bowl, whisk together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chocolate chips or other mix-ins.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more grease to the skillet as needed.
- Serve warm with extra maple syrup drizzled on top.
Notes
For a lighter texture, consider separating the eggs and whipping the egg whites before folding them into the batter. These pancakes freeze well for quick breakfasts on busy days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 275 kcal
- Sugar: 9 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 185 mg
Keywords: pumpkin pancakes, cottage cheese pancakes, easy pancake recipe, gluten-free pancakes, fall breakfast recipe