Ingredients
Scale
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 2 eggs
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Butter or oil for cooking
Instructions
- Combine cottage cheese, pumpkin puree, and eggs in a large bowl.
- Add flour, sugar, baking powder, pumpkin pie spice, and cinnamon. Mix until just combined.
- Heat a skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with maple syrup and whipped cream.
Notes
- Use full-fat cottage cheese for the best texture.
- Adjust sweetness by adding more sugar if desired.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg