Pumpkin Cottage Cheese Pancakes
Pumpkin cottage cheese pancakes blend the cheese into a spiced batter for small, tender pancakes without protein powder. A moderate pan temperature lets the moist centers cook before the orange-tinted surfaces become too dark.
Equipment
- 1 Blender, bowl and nonstick skillet
Ingredients
- 3/4 cup plain cottage cheese 170 g
- 1/2 cup plain pumpkin puree 120 g
- 2 large eggs
- 1/4 cup milk 60 ml
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup all-purpose flour 120 g; spooned and leveled
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 2 tsp neutral oil for the skillet
Instructions
- Blend cottage cheese, pumpkin, eggs, milk, maple syrup and vanilla until smooth. Whisk flour, baking powder, cinnamon and salt in a bowl.
- Fold the blended wet ingredients into the dry mixture just until flour disappears. Rest the batter 5 minutes. It should fall thickly from a spoon, not run like crepe batter.
- Heat a lightly oiled nonstick skillet over medium-low heat. Scoop about 1/4 cup batter for each pancake and spread gently into a small round. Cook 2–3 minutes until the edges set and the underside is golden.
- Flip once and cook 2–3 minutes more until the centers are fully set, with no wet batter when a test pancake is cut. Adjust heat downward if the surface colors before the center cooks. Work in batches.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.