Description
Pumpkin Cottage Cheese Pancakes are the ultimate fall breakfast treat, combining fluffy texture and rich flavor with a healthy twist. These pancakes are loaded with protein from cottage cheese and eggs, making them a nourishing choice for any meal of the day. Perfect for cozy weekend breakfasts or quick weekday meals, this gluten-free and nut-free recipe is not only simple to prepare but also customizable with your favorite mix-ins, like chocolate chips or nuts. Enjoy the warm embrace of pumpkin puree and cinnamon as you delight in these seasonal pancakes that are sure to please both kids and adults alike.
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
Instructions
- In a large bowl or blender, combine eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla until well mixed.
- Add flour, baking powder, and cinnamon to the wet mixture; stir until just combined.
- Incorporate any optional mix-ins gently into the batter.
- Heat a skillet over medium-low heat with butter or oil. Pour about 1/4 cup of batter onto the skillet.
- Cook for 3-5 minutes until bubbles form on top. Flip and cook for an additional 3-5 minutes until golden brown.
- Serve warm with maple syrup or toppings of choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 120g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg