Pumpkin Cottage Cheese Pancakes with Maple Butter
A cozy fall breakfast made with Prairie Farms Cottage Cheese, pumpkin, spices & maple butter. Protein-packed & delicious!
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 cottage cheese in a blender or food processor until completely smooth and creamy.
- In a large mixing bowl, whisk cottage cheese, pumpkin puree, eggs, melted butter, and maple syrup until well combined.
- In a separate bowl, whisk flour, sugar, baking powder, pumpkin pie spice, cinnamon and salt until combined.
- Stir dry ingredients into wet ingredients until just combined (avoid overmixing; a few small lumps are ok!)
- Melt one tablespoon of butter in 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 pan as needed.
- For maple butter, stir together softened butter, maple syrup, and salt until smooth.
- Serve pancakes hot with maple butter and extra syrup.
