Pumpkin Cottage Cheese Pancakes
These protein-packed cottage cheese pancakes have a light pumpkin spice flavor that goes perfectly with a dousing of maple syrup for a cozy fall breakfast!
Servings: 10 pancakes
Ingredients
- 1 cup full fat cottage cheese, cold from the fridge 226g
- 1 cup full fat Greek yogurt, cold from the fridge 226g
- 2 large eggs, cold from the fridge 100g
- 1/4 cup pumpkin puree 57g
- 2 tsp neutral oil, any kind 8g
- 3 tbsp brown sugar or maple syrup 36g
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice alternatively, you can sub 3/4 tsp ground ginger, 1/4 tsp nutmeg and a pinch of cloves
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups all-purpose flour 240g
Instructions
- In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, pumpkin puree, oil and whisk until smooth.
- Sprinkle over the sugar or syrup, spices, baking powder and salt and stir to combine evenly. Lastly, stir in the flour until you have a very thick batter.
- Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan per pancake, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.
- At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan, then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!
Notes
*If you’re using low fat cottage cheese and/or yogurt, try increasing this amount of oil to 1.5 tbsp to give the pancakes some extra richness and fluff.