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A stack of golden brown pumpkin pancakes topped with maple syrup and pecans

Pumpkin Cottage Cheese Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup low -fat cottage cheese
  • 3 large egg s
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1.5 cups all -purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon sal t
  • 1 tablespoon unsalted butter for the pan

Instructions
 

  • In a blender or food processor, combine the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. Pulse until the mixture is completely smooth.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Pour the wet pumpkin mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix.
  • Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter.
  • Ladle approximately 1/4 cup of batter per pancake onto the skillet.
  • Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.
  • Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and firm to the touch.
  • Transfer to a warm plate and serve with additional maple syrup or pecans.