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Pumpkin Cottage Cheese Pancakes Recipe

Pumpkin Cottage Cheese Pancakes Recipe
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★★★★★

5.1 from 6 reviews

Deliciously fluffy Pumpkin Cottage Cheese Pancakes combining the creaminess of cottage cheese and Greek yogurt with the warm flavors of pumpkin and spices for a nutritious and comforting breakfast treat.

Ingredients

Scale

Dairy & Eggs

  • 1 cup full fat cottage cheese, cold from the fridge (226g)
  • 1 cup full fat Greek yogurt, cold from the fridge (226g)
  • 2 large eggs, cold from the fridge (100g)

Produce

  • 1/4 cup pumpkin puree (57g)

Oils & Sweeteners

  • 2 tsp neutral oil, any kind (8g)
  • 3 tbsp brown sugar or maple syrup (36g)

Spices & Leavening

  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice (alternatively, 3/4 tsp ground ginger, 1/4 tsp nutmeg, and a pinch of cloves)
  • 2 tsp baking powder
  • 1 tsp kosher salt

Dry Ingredients

  • 2 cups all-purpose flour (240g)

Instructions

  1. Mix wet ingredients: In a medium bowl, combine the full fat cottage cheese, full fat Greek yogurt, eggs, pumpkin puree, and neutral oil. Whisk this mixture until it becomes smooth and well-blended to create the pancake batter base.
  2. Add dry ingredients and sugar: Sprinkle over the brown sugar or maple syrup, cinnamon, pumpkin pie spice, baking powder, and kosher salt. Stir thoroughly to ensure even distribution, then gently fold in the all-purpose flour until you have a very thick, cohesive batter.
  3. Cook the pancakes: Preheat a large skillet over medium heat and generously grease it with neutral oil or clarified butter. Use a 1/4 cup measure to dollop the batter onto the pan, allowing the pancakes to mound up tall. Cook each pancake until the edges are no longer shiny and the bottom turns golden brown, approximately 1 to 2 minutes. Carefully flip and cook for another 1 to 2 minutes on the other side.
  4. Finish steaming: The centers may appear slightly wet or raw after flipping. Quickly add 1 to 2 teaspoons of water into the skillet and immediately cover with a lid. Allow the pancakes to steam for an additional 1 to 2 minutes until they puff up fully and no raw batter remains. Serve immediately with maple syrup for a warm and flavorful breakfast.

Notes

  • Use cold ingredients straight from the fridge to ensure proper batter consistency.
  • Substitute pumpkin pie spice with a blend of ground ginger, nutmeg, and cloves if needed.
  • For a dairy-free option, try plant-based yogurt and cottage cheese alternatives, though texture may vary.
  • Check pancake doneness by lifting edges to see the golden bottom before flipping.
  • Steaming with added water and lid helps cook the pancakes through while keeping them moist.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or microwave before serving.

Nutrition

Keywords: pumpkin pancakes, cottage cheese pancakes, fall breakfast, pumpkin puree recipes, cinnamon pancakes, gluten inclusive breakfast, creamy pancakes

Find it online: https://todayquickmeals.com/pumpkin-cottage-cheese-pancakes-recipe/