Description
Fluffy and subtly spiced pumpkin pancakes featuring cottage cheese for a protein boost, perfect for cozy brunches.
Ingredients
- 4 large eggs
- 1 cup small-curd cottage cheese
- 1/2 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 all-purpose flour)
- 1/2 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Optional mix-ins: chocolate chips, chopped pecans, or raisins
- Butter or neutral oil for the skillet
Instructions
- In a blender or large bowl, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla. Blend or whisk until smooth.
- Add the flour, baking powder, and cinnamon. Stir or pulse until the dry ingredients disappear; a few small lumps are fine.
- Gently fold in any optional mix-ins.
- Heat a large skillet over medium-low heat and coat lightly with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet, leaving 2 inches between each.
- Cook for 3-5 minutes until bubbles appear, then flip and cook for another 3-5 minutes until golden.
- Serve warm with extra maple syrup and toppings of your choice.
Notes
Use small-curd cottage cheese for a smoother texture; avoid pumpkin pie filling. Adjust liquid for different flour types if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American