Description
Pumpkin cottage cheese pancakes are the perfect blend of creamy, fluffy, and nutritious. Combining the protein-rich goodness of cottage cheese with the warm, spiced flavors of pumpkin, these pancakes are ideal for a cozy breakfast that fuels your day. Unlike traditional pancakes, this recipe introduces a protein-packed twist, making it perfect for anyone seeking a healthier alternative without sacrificing flavor.
Whether you’re preparing a wholesome weekend brunch or need a quick weekday breakfast, this recipe will become a go-to favorite!
Ingredients
- ½ cup cottage cheese (full-fat or low-fat)
- ½ cup pumpkin puree (canned or homemade)
- 2 large eggs
- ½ cup oat flour (or substitute with whole wheat flour)
- 1 tsp baking powder (for fluffiness)
- ½ tsp cinnamon (enhances pumpkin flavor)
- ¼ tsp nutmeg (optional, for warmth)
- 1 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract (adds depth of flavor)
- 2–4 tbsp milk (adjust for batter consistency)
- Butter or oil (for cooking, use a non-stick option)
Instructions
Prepare the batter:
- In a blender or mixing bowl, combine cottage cheese, pumpkin puree, eggs, and vanilla extract.
- Blend until smooth and creamy to ensure a lump-free batter.
Mix dry ingredients:
- In a separate bowl, whisk together oat flour, baking powder, cinnamon, and nutmeg.
- Mixing dry ingredients separately helps evenly distribute the baking powder.
Combine wet and dry ingredients:
- Slowly add the dry mixture to the wet batter.
- Stir gently until just combined. Avoid overmixing to prevent dense pancakes.
Adjust consistency:
- Add 2-4 tbsp of milk gradually until the batter reaches a thick but pourable consistency.
Preheat and grease the pan:
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil to prevent sticking.
Cook the pancakes:
- Pour ¼ cup of batter per pancake onto the hot pan.
- Cook for 2-3 minutes until bubbles form on the surface.
- Flip carefully and cook for another 1-2 minutes until golden brown.
Serve and enjoy:
- Stack the pancakes and top with maple syrup, Greek yogurt, nuts, or extra cinnamon.
Notes
- For extra protein: Add a scoop of vanilla protein powder.
- Make it gluten-free: Use certified gluten-free oat flour.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat or in the microwave for 20-30 seconds.
- Freezing Option: Freeze in a single layer and reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: ~180
- Fat: 5g
- Carbohydrates: 20g
- Protein: 10g