Pumpkin Cottage Cheese Pancakes with Maple Butter
Fluffy, protein-packed Pumpkin Cottage Cheese Pancakes are the perfect cozy breakfast for fall. Made with creamy Prairie Farms Cottage Cheese, pumpkin puree, warm spices, and topped with homemade maple butter, these pancakes are a wholesome and delicious way to start your day.
Servings 4
Ingredients:
For the Pancakes
- 1 cup Prairie Farms 1% Cottage Cheese
- 1 cup canned Pumpkin Puree
- 2 Large Eggs
- 2 tbsp. Prairie Farms Unsalted Butter melted
- 2 tbsp. Pure Maple Syrup
- 1 cup All-Purpose Flour
- 1 tbsp. Granulated Sugar
- 1 ½ tsp. Baking Powder
- 1 tsp. Pumpkin Pie Spice
- ½ tsp. Ground Cinnamon
- ¼ tsp. Salt
- 2 tbsp. Prairie Farms Unsalted Butter for cooking
- Maple Syrup for serving
For the Maple Butter
- ¼ cup Prairie Farms Unsalted Butter softened
- ¼ cup Pure Maple Syrup
- ¼ tsp. Salt
Directions:
- Blend the Prairie Farms 1% Cottage Cheese in a blender or food processor until completely smooth and creamy.
- In a large mixing bowl, whisk the blended cottage cheese, pumpkin puree, eggs, melted butter, and maple syrup until well combined.
- In a separate bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, cinnamon and salt until combined.
- Stir the dry ingredients into the wet ingredients until just combined (avoid overmixing; a few small lumps are ok!)
- Melt one tablespoon of Prairie Farms Unsalted Butter in a large non-stick skillet over medium heat. Spoon about ⅓ cup of batter per pancake into the pan. Cook pancakes for 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with remaining pancake batter, adding more butter to the pan as needed.
- For the maple butter, stir together the softened butter, maple syrup, and salt until smooth.
- Serve pancakes hot with maple butter and extra syrup.
