Fluffy, protein-packed pumpkin cottage cheese pancakes with autumn spices, perfect for breakfast or brunch.

Scale

1 cup pumpkin puree

½ cup cottage cheese

2 large eggs

¼ cup milk

½ teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons sugar or maple syrup

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

Butter or oil for cooking

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1. Mix pumpkin puree, cottage cheese, eggs, milk, and vanilla.

2. Whisk together dry ingredients in a separate bowl.

3. Fold dry into wet ingredients gently.

4. Heat skillet and grease with butter or oil.

5. Pour ¼ cup batter per pancake; cook 2–3 min until bubbles form.

6. Flip and cook another 2–3 min.

7. Repeat with remaining batter.

8. Serve with maple syrup, whipped cream, or fruit.

Use protein powder for extra protein.

Swap flour for almond or oat flour to make gluten-free.

Top with nuts, seeds, or yogurt.

Store batter in fridge for up to 1 day.

Freeze cooked pancakes for longer storage.