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Stack of warm orange pumpkin cottage cheese pancakes with yogurt, maple and toasted pecans, fluffy center visible.; title text reads Pumpkin Cottage Cheese Pancakes Recipe
Good Fork Daily Editorial Kitchen

Pumpkin Cottage Cheese Pancakes Recipe

Pumpkin cottage cheese pancakes with warm spice, tender centers and enough oat structure to flip cleanly.
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Prep Time 10 minutes
Cook Time 18 minutes
Batter resting 5 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats 90 grams
  • 1 cup cottage cheese
  • 3/4 cup pumpkin puree not pie filling
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons butter for skillet

Equipment

  • Blender
  • Nonstick skillet
  • Spatula

Method
 

  1. Blend oats to a fine flour.
  2. Add cottage cheese, pumpkin, eggs, maple, baking powder, spice, vanilla and salt; blend smooth.
  3. Rest 5 minutes so the oat flour hydrates.
  4. Heat a lightly buttered skillet over medium-low.
  5. Use 1/4 cup batter per pancake and cook 3 minutes until the rim is dry.
  6. Flip once and cook 2 minutes more until the center springs back.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The FDA Nutrition Facts reference uses 28 grams as the Daily Value for dietary fiber on a 2,000-calorie diet; nutrition here remains an estimate.
  • This recipe was developed through culinary research and editorial review.