Name: Pumpkin Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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)

Description

Delicious and fluffy pancakes made with pumpkin puree, cottage cheese, and Greek yogurt, perfect for breakfast!

Ingredients

Scale

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)

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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

Adjust spice levels to your preference.
These pancakes can be stored in the refrigerator for a few days and reheated in a toaster or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 10g
Sodium: 310mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 12g
Cholesterol: 100mg