Fluffy Pumpkin Cottage Cheese Pancakes
These fluffy pumpkin cottage cheese pancakes are a perfect blend of fall flavors and high protein content, making them an ideal choice for a healthy breakfast.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 non-stick skillet
- 1 spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp pumpkin spice
- 1 tbsp sugar
- 1/2 tsp salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup milk
- 1 tbsp vegetable oil
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice, sugar, and salt.
- In another bowl, combine the pumpkin puree, cottage cheese, eggs, milk, and vegetable oil. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
Serving
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve the pancakes hot with your choice of toppings such as maple syrup, fresh berries, or whipped cream.
Storage
- Allow the pancakes to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or on a skillet before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Adjust the heat to prevent burning. Ingredient Substitutions: You can use almond milk for a dairy-free option. How to Serve: Top with fresh fruits or nuts for extra flavor. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the batter in advance and store in the fridge overnight.