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Pumpkin Cottage Cheese Pancakes

Fluffy and protein-packed pancakes that bring cozy pumpkin flavor to your breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Rolled oats Can substitute with quick oats.
  • 1 tbsp Baking powder
  • 1 pinch Salt
  • 1 tbsp Pumpkin pie spice Can substitute with cinnamon, nutmeg, and ginger.
Wet Ingredients
  • 1 cup Cottage cheese Full-fat recommended, but low-fat is fine.
  • 1 cup Pumpkin puree Make sure it's pure pumpkin.
  • 2 pcs Eggs
  • 1/4 cup Maple syrup Can substitute with honey.
  • 1 tsp Vanilla extract

Method
 

Preparation
  1. In a blender, combine all dry and wet ingredients.
  2. Blend until smooth and thick. Let the batter sit for a minute.
Cooking
  1. Heat a pan over medium-low heat and spray with cooking spray or add a dab of butter.
  2. Pour about 1/4 cup of batter for each pancake onto the pan.
  3. Cook until bubbles form on the surface, then gently flip the pancake.
  4. Cook for another 1-2 minutes until golden and crispy on the edges.

Notes

Let the batter sit before pouring into the pan for fluffier pancakes. Store leftovers in the fridge or freeze for future breakfasts.