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Pumpkin Cottage Cheese Pancakes with Maple Butter

A cozy fall breakfast made with Prairie Farms Cottage Cheese, pumpkin, spices & maple butter. Protein-packed & delicious!
Cuisine: American
Course: Breakfast, Brunch, Kid Friendly, Seasonal
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Prep Time 10 minutes
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Total Time 30 minutes
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4
Servings 4
Stack of fluffy pumpkin cottage cheese pancakes on a white plate, topped with melting butter and syrup, with a fork cutting into the stack to reveal the soft, moist texture inside.

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.
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