Q1: Can you actually taste the cottage cheese in these pumpkin pancakes?

No, not at all! That is the absolute magic of using a blender for the batter. The blender completely purées the cottage cheese curds, so the final baked pancakes have a perfectly smooth, uniform texture with no hint of a "cheesy" flavor or curd-like texture. All you get is an incredibly moist and tender pancake with a pleasant, subtle tang that is wonderful with the pumpkin.

Q2: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?

No, you should not use pumpkin pie filling for this recipe. Pumpkin pie filling is already sweetened and contains a mix of spices and other ingredients. 100% pure pumpkin purée is just cooked and puréed pumpkin, which allows you to control the amount of sugar and spice in your pancakes for a perfectly balanced result.

Q3: How do I make my own pumpkin pie spice?

It's easy! For a classic pumpkin pie spice blend, simply mix together: 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and 1/2 teaspoon of ground nutmeg . Store it in an airtight jar.

Q4: Can I make the pancake batter ahead of time?

It is not recommended to make the batter too far in advance. The baking powder in the recipe is what makes the pancakes light and fluffy, and it begins to lose its leavening power once it is mixed with the wet ingredients. For the fluffiest result, it is best to cook the batter within 30 minutes of mixing it. However, the cooked pancakes can be made far in advance and frozen.

Q5: What is the best way to get a perfectly smooth, blended batter?

The key is to blend the wet ingredients, including the cottage cheese, on their own first, as the recipe directs. Blending just the liquids allows the blender to work most efficiently, breaking down all the cottage cheese curds into a perfectly smooth and frothy base before the heavy, dry flour is added.

The Best Fluffy & Easy Pumpkin Protein Pancakes

A recipe for healthy, high-protein pumpkin spice pancakes that use cottage cheese for a rich, moist texture. The batter is made by blending cottage cheese, pumpkin puree, eggs, and milk until smooth, then gently combining the mixture with flour and pumpkin spice. The pancakes are then cooked on a skillet until golden and fluffy, making for a perfect, flavorful breakfast.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Blending, Pan-Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup cottage cheese
1/2 cup pumpkin puree
1/4 cup milk
3 large eggs
2 Tablespoons coconut oil (melted and cooled)
1 Tablespoon maple syrup (plus more for serving)
1 teaspoon vanilla extract
1 1/4 cup flour (all-purpose or whole wheat)
2 teaspoons baking powder
1 Tablespoon pumpkin spice

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Instructions

In a blender, combine the cottage cheese, pumpkin puree, eggs, milk, melted coconut oil, maple syrup, and vanilla extract. Blend until the mixture is completely smooth.
In a large bowl, whisk together the dry ingredients: flour, baking powder, and pumpkin spice.
Pour the blended wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Do not overmix.
Heat a non-stick skillet over medium heat. Scoop the batter into the pan to form pancakes of your desired size.
Cook until the edges of the pancake look dry and bubbles begin to form on the surface.
Flip the pancake and cook for another 1-2 minutes, until the top is puffed and the pancake is cooked through.
As pancakes are cooked, stack them on a plate to keep them warm.
Serve with additional maple syrup.

Notes

Using a blender for the wet ingredients is a key step to ensure the cottage cheese is completely smooth and incorporated into the batter.
Be careful not to overmix the batter after combining the wet and dry ingredients to keep the pancakes tender and fluffy.
You can use either all-purpose or whole wheat flour for this recipe.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420-500
Sugar: 15-20 g
Sodium: 600-750 mg
Fat: 18-24 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 40-48 g
Fiber: 5-7 g
Protein: 22-28 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/pumpkin-protein-pancakes/