Pumpkin Cottage Cheese Pancakes
Indulge in the cozy flavors of fall with these Pumpkin Cottage Cheese Pancakes. Perfectly fluffy and protein-packed, they make a delightful breakfast or brunch option that caters to busy mornings without sacrificing taste. With simple ingredients and quick preparation, you can whip up a batch in no time. These pancakes are gluten-free, nut-free, and can be customized with fun mix-ins like chocolate chips or nuts. Whether enjoyed plain or topped with fresh fruit and maple syrup, each bite offers a warm embrace on chilly days. Treat yourself and your loved ones to this wholesome recipe that’s sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
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
- Blend the wet ingredients: In a large bowl or blender, combine eggs, pumpkin puree, cottage cheese, maple syrup, and vanilla until smooth.
- Combine dry ingredients: Gently stir in gluten-free flour, baking powder, cinnamon, and any desired spices until just mixed.
- Fold in mix-ins: If using chocolate chips or nuts, gently fold them into the batter.
- Cook the pancakes: Heat a skillet over medium-low heat and lightly grease it. Pour about ¼ cup of batter for each pancake and cook until bubbles form (3-5 minutes), then flip and cook until golden brown.
- Serve warm: Enjoy your pancakes drizzled with maple syrup and your choice of toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg