Pillowy Pumpkin Cottage Cheese Pancakes
Pillowy Pumpkin Cottage Cheese Pancakes
Ingredients
For the Pancake Batter
- 1 cup cottage cheese, full-fat
- 1/2 cup plain Greek yogurt
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 2 tablespoons brown sugar, or maple syrup
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For Cooking and Serving
- 1 tablespoon vegetable oil, for cooking, plus more as needed
- 1/4 cup water, for steaming
- 1/2 cup maple syrup, for serving, or as desired
Instructions
- 1
In a large mixing bowl, combine the cottage cheese, Greek yogurt, pumpkin puree, large egg, brown sugar (or maple syrup), and 1 tablespoon of vegetable oil. Whisk until well combined and relatively smooth, though some small cottage cheese curds may remain.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined.
⏱️ 2 min
- 3
Add the dry ingredients to the wet ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter will be purposefully very thick.
⏱️ 2 min
- 4
Heat a large non-stick skillet or griddle over medium-low heat. Add about 1 teaspoon of vegetable oil, swirling to coat the pan. Once hot, drop 1/4 cup portions of the thick batter onto the skillet, leaving space between each pancake. Do not flatten the pancakes.
⏱️ 2 min
- 5
Cook the pancakes for 3 to 4 minutes per side, or until the edges are set and the bottoms are golden brown. The batter is thick, so it will take a bit longer to cook through than traditional pancakes.
⏱️ 8 min
- 6
After flipping and cooking the second side for about 2 minutes, pour about 1 tablespoon of water into the pan (around the pancakes, not directly on them). Immediately cover the skillet with a lid and steam the pancakes for 1 to 2 minutes. This helps them cook through, puff up, and stay moist.
⏱️ 3 min
- 7
Remove the lid and transfer the cooked pancakes to a plate. Repeat the process with the remaining batter, adding more oil to the pan as needed, and ensuring to steam each batch.
⏱️ 10 min
- 8
Serve the warm pumpkin cottage cheese pancakes immediately with a generous drizzle of maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pillowy Pumpkin Cottage Cheese Pancakes
Ingredients
For the Pancake Batter
- 1 cup cottage cheese, full-fat
- 1/2 cup plain Greek yogurt
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 2 tablespoons brown sugar, or maple syrup
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For Cooking and Serving
- 1 tablespoon vegetable oil, for cooking, plus more as needed
- 1/4 cup water, for steaming
- 1/2 cup maple syrup, for serving, or as desired
Instructions
- 1
In a large mixing bowl, combine the cottage cheese, Greek yogurt, pumpkin puree, large egg, brown sugar (or maple syrup), and 1 tablespoon of vegetable oil. Whisk until well combined and relatively smooth, though some small cottage cheese curds may remain.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined.
⏱️ 2 min - 3
Add the dry ingredients to the wet ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine. The batter will be purposefully very thick.
⏱️ 2 min - 4
Heat a large non-stick skillet or griddle over medium-low heat. Add about 1 teaspoon of vegetable oil, swirling to coat the pan. Once hot, drop 1/4 cup portions of the thick batter onto the skillet, leaving space between each pancake. Do not flatten the pancakes.
⏱️ 2 min - 5
Cook the pancakes for 3 to 4 minutes per side, or until the edges are set and the bottoms are golden brown. The batter is thick, so it will take a bit longer to cook through than traditional pancakes.
⏱️ 8 min - 6
After flipping and cooking the second side for about 2 minutes, pour about 1 tablespoon of water into the pan (around the pancakes, not directly on them). Immediately cover the skillet with a lid and steam the pancakes for 1 to 2 minutes. This helps them cook through, puff up, and stay moist.
⏱️ 3 min - 7
Remove the lid and transfer the cooked pancakes to a plate. Repeat the process with the remaining batter, adding more oil to the pan as needed, and ensuring to steam each batch.
⏱️ 10 min - 8
Serve the warm pumpkin cottage cheese pancakes immediately with a generous drizzle of maple syrup.
⏱️ 1 min