Pumpkin Cottage Cheese Pancakes
As a healthy fall recipe, these pancakes strike a nice balance between nutritious and satisfying.
Equipment
- Mixing Bowls
- Whisk or fork
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
- Ladle or scoop
Ingredients
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar or honey/maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk as needed to adjust batter consistency
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix the wet ingredients
- In a large mixing bowl, add the pumpkin puree, cottage cheese, eggs, and vanilla extract.
- Whisk everything together until mostly smooth. It’s okay if you still see a few small cottage cheese lumps—they actually melt into the pancakes as they cook.
- Pro tip: Blend the cottage cheese first if you want an extra smooth batter, but it’s totally optional.
Step 2: Combine the dry ingredients
- In a separate bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
- Stir well so the spices are evenly distributed throughout the flour.
- Pro tip: Mixing dry ingredients first helps avoid clumps of baking powder or spice pockets in your batter.
Step 3: Make the batter
- Slowly add the dry mixture into the wet ingredients.
- Stir gently until just combined—don’t overmix.
- Add milk a little at a time until you get a thick but pourable pancake batter.
- Pro tip: Stop mixing as soon as you don’t see dry flour anymore. Overmixing can make pancakes dense instead of fluffy.
Step 4: Preheat and grease the pan
- Place a non-stick skillet or griddle over medium heat.
- Add a small amount of butter or oil and let it melt evenly across the surface.
- Pro tip: The pan is ready when a drop of water sizzles gently—not too hot, or the pancakes will burn outside before cooking inside.
Step 5: Cook the pancakes
- Scoop about 1/4 cup of batter onto the pan for each pancake.
- Cook for 2–3 minutes, until bubbles start forming on the surface and the edges look set.
- Flip carefully and cook for another 1–2 minutes until golden brown.
- Pro tip: Only flip once. Waiting for bubbles is the secret to keeping them fluffy and intact.
Step 6: Serve warm
- Transfer pancakes to a plate and stack them up while warm.
- Serve immediately with your favorite toppings like maple syrup, yogurt, or fresh fruit.
- Pro tip: Keep cooked pancakes warm in a low oven (around 90–100°C) if you’re making a large batch.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 220–260 kcal
- Protein: 10–14g
- Carbohydrates: 22–28g
- Fat: 8–11g
- Fiber: 2–3g
- Sugar: 5–8g
- Calcium: Good source
- Vitamin A: High