Pumpkin Cottage Cheese Pancakes: A Protein-Packed Fall Breakfast
If you’re looking for a breakfast that’s both delicious and nutritious, these Pumpkin Cottage Cheese Pancakes are the perfect choice. With the warmth of pumpkin, the protein-packed goodness of cottage cheese, and the subtle sweetness of maple syrup, these pancakes make for a satisfying start to the day. They’re gluten-free, easy to make, and a great way to enjoy the flavors of fall!
Ingredients:
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup pumpkin puree
- 3 tablespoons pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour (or regular flour)
- 1/2 tablespoon baking powder
- 1/2 teaspoon cinnamon
- Optional mix-ins: Chocolate chips, nuts, etc.
Directions:
Step 1: Mix the Wet Ingredients
In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. If using a blender, simply add all the ingredients and blend until smooth. This creates a creamy, flavorful base for your pancakes.
Step 2: Add the Dry Ingredients
Stir in the flour, baking powder, and cinnamon. Mix until everything is well combined. If you’re adding optional mix-ins like chocolate chips or nuts, gently fold them into the batter.
Step 3: Cook the Pancakes
Heat a large skillet over medium-low heat and add a little butter or oil. Scoop about 1/4 cup of batter for each pancake onto the skillet, leaving space between them to allow for spreading. Cook for 3-5 minutes on each side, until the pancakes are golden brown and cooked through.
Step 4: Serve and Enjoy
Once cooked, remove the pancakes from the skillet and serve them warm. Drizzle with more maple syrup and your favorite toppings like fresh fruit, whipped cream, or extra nuts for a perfect breakfast treat.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: 250 kcal per serving
Why You’ll Love These Pumpkin Cottage Cheese Pancakes:
- High in Protein: Thanks to the cottage cheese and eggs, these pancakes are packed with protein, making them a filling and nutritious breakfast option.
- Gluten-Free Option: With the use of gluten-free all-purpose flour, these pancakes are perfect for those with gluten sensitivities, though they work just as well with regular flour if you prefer.
- Fall Flavors: The addition of pumpkin puree and cinnamon gives these pancakes a cozy fall flavor, perfect for the season.
- Easy to Make: With just one bowl (or blender!) and a short cooking time, these pancakes come together in no time, making them perfect for busy mornings.
Tips for Success:
- Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a more robust flavor, though canned pumpkin works just as well in a pinch.
- Don’t Overcook: Keep the heat on medium-low to avoid burning the pancakes before they’re fully cooked through. Cooking low and slow ensures a golden exterior and a fluffy interior.
- Make Ahead: These pancakes can be made ahead of time and frozen for a quick breakfast during the week. Simply reheat them in the toaster or microwave for a fast and easy meal.
These Pumpkin Cottage Cheese Pancakes are the perfect way to enjoy a healthy, protein-packed breakfast while indulging in the flavors of fall. Whether you’re whipping them up for a cozy weekend brunch or prepping them for the week ahead, they’re sure to become a new favorite in your breakfast rotation. Top them with extra maple syrup and your favorite toppings for a meal that’s as delicious as it is satisfying!
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Pumpkin Cottage Cheese Pancakes
- Total Time: 20 minutes
- Yield: 4 1x
Description
These Pumpkin Cottage Cheese Pancakes are the perfect combination of fluffy and protein-packed, with a subtle pumpkin flavor that makes them ideal for a cozy fall breakfast. The addition of cottage cheese gives these pancakes extra moisture and a boost of protein, while the pumpkin puree and cinnamon bring a warm, comforting flavor to the dish.
Ingredients
4 eggs
1 cup cottage cheese
1/2 cup pumpkin puree
3 tablespoons pure maple syrup (plus more for serving)
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour (or regular flour)
1/2 tablespoon baking powder
1/2 teaspoon cinnamon
Optional mix-ins (chocolate chips, nuts, etc.)
Instructions
Mix wet ingredients: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. If using a blender, you can add all the ingredients at once and blend until smooth.
Add dry ingredients: Stir in the flour, cinnamon, and baking powder until well combined. Fold in any optional mix-ins, such as chocolate chips or nuts.
Cook the pancakes: Warm a large skillet over medium/low heat and add butter or oil. Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving about 2 inches of space between them. Cook for 3-5 minutes on each side, until golden brown and cooked through.
Serve: Remove from heat and serve warm with maple syrup and your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250