These fluffy pumpkin pancakes are a fall favorite! Made with cottage cheese, they’re light, tasty, and packed with protein. Yum! 🎃
Making them is a breeze—just mix the ingredients and cook! I love serving them with a drizzle of maple syrup. What a treat on a chilly morning!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works best for these pancakes because it’s smooth and flavorful. If you prefer fresh, roasted pumpkin, just ensure it’s pureed and well-drained to avoid excess water.
Cottage Cheese: Small curd cottage cheese gives the pancakes a nice texture. If you’re dairy-free, you could try a vegan cream cheese or silken tofu blended until smooth, although it will change the flavor a bit.
Flour: All-purpose flour is standard, but you can replace it with whole wheat flour for an extra health boost. For gluten-free options, try almond flour or a gluten-free baking blend.
Spices: The cinnamon and nutmeg bring warmth to the pancakes. Feel free to experiment with pumpkin pie spice instead, if you like a bolder spice flavor!
How Do I Ensure My Pancakes Are Fluffy?
The key to fluffy pancakes is not overmixing the batter! When you combine the wet and dry ingredients, mix gently until just combined. A few lumps are okay; they’ll help the pancakes stay light.
- Start with your wet ingredients first, mixing them well to create a uniform base.
- In a separate bowl, whisk your dry ingredients thoroughly to distribute the baking powder and spices evenly.
- When combining them, fold gently with a spatula. This keeps air in the batter, making your pancakes fluffy!
Also, ensure your skillet isn’t too hot, as this can cause the outsides to cook too quickly while leaving the insides underdone. A medium heat works best!
How to Make Pumpkin Cottage Cheese Pancakes?
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup small curd cottage cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: whipped cream, pumpkin seeds, powdered sugar, maple syrup
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and another 15-20 minutes to cook the pancakes. So, in roughly 30-35 minutes, you’ll have a delicious stack of fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix The Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, cottage cheese, eggs, and vanilla extract. Stir everything together with a whisk or spoon until the mixture is smooth and well combined.
2. Combine The Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This helps ensure the baking powder and spices are evenly distributed in the batter.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. It’s okay if the batter has a few lumps; just make sure not to overmix as this can make the pancakes dense.
4. Cook The Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.
5. Flip And Finish Cooking:
Cook the pancakes for about 3-4 minutes, until bubbles form on the surface and the edges look set. Then, flip the pancakes and cook for another 2-3 minutes, until they are golden brown and cooked through.
6. Serve And Enjoy:
Once you have finished cooking all the pancakes, stack them on a plate. Top with a dollop of whipped cream, a sprinkle of pumpkin seeds, a dusting of powdered sugar, and a generous drizzle of maple syrup. Enjoy your delightful pumpkin cottage cheese pancakes!
These fluffy, hearty pancakes are sure to become a favorite for your fall mornings!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin if you prefer. Just make sure to roast it until soft, then puree it really well, ensuring it doesn’t have too much moisture. This will give you a fresh flavor while maintaining the right texture!
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or add some yourself to help with the texture. Enjoy your gluten-free pancakes without compromising on fluffiness!
Can I Prepare the Batter Ahead of Time?
You can prep the batter ahead! Just store it in an airtight container in the refrigerator for up to 24 hours. Give it a gentle stir before cooking, as it may thicken in the fridge.
What Should I Do With Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or microwave until warmed through, or heat them on a skillet for a freshly cooked taste!
