Cottage Cheese Pumpkin Pancakes

stack of pumpkin cottage cheese pancakes

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

These cottage cheese pumpkin pancakes are full of pumpkin spice and everything nice -like high protein.

5 from 9 votes

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Ingredients

1 cup cottage cheese
½ cup canned pumpkin
1 large egg
1 teaspoon vanilla, optional
2 teaspoons aluminum-free baking powder
1 teaspoon pumpkin spice
1 cup old-fashioned oats

Instructions

Prep:

Add the following ingredients to a blender in the order listed: cottage cheese, pumpkin, egg, vanilla, baking powder, cinnamon, and oats. Blend for 45 seconds on high speed, until the batter is smooth.

Cook:

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of batter per pancake onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined and some bubbles form. Flip them over and cook for another minute on the other side. Avoid pressing down with the spatula after flipping; this will yield denser and chewy pancakes and undercooked batter as it oozes out on the sides.
Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Notes

Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

Nutrition