pumpkin cottage cheese sheet pan pancakes
There are about a million and one reasons why I love these pumpkin cottage cheese sheet pan pancakes, but if I had to choose a top five…
- 1. They use the entire can of pumpkin, which means no awkward amount leftover AND very moist, pumpkin-forward pancakes.
- 2. They’re made with a combo of milk and cottage cheese, eliminating the need for buttermilk. Plus, the cottage cheese makes them extra tender and fluffy.
- 3. There’s a full tablespoon of pumpkin pie spice in the batter, meaning your kitchen will smell amazing as they bake.
- 4. They bake in just 10 to 12 minutes, so breakfast is ready in no time!
- 5. They’re great for meal prep! (more on that below).
adding cottage cheese to pancake batter
What I love about this method is you don’t have to blend the cottage cheese before stirring it into the batter. If the curds freak you out, know that they’ll melt almost entirely in the oven.
The key here is using full-fat, small-curd cottage cheese. My preference is always Good Culture, but I’ve also had success with Aldi’s Friendly Farms brand and Organic Valley, which I buy at Whole Foods.
You can also swap in plain full-fat Greek yogurt for the cottage cheese, if you prefer.
meal prepping sheet pan pancakes
Sheet pan pancakes are great for serving a crowd. (So much easier than flipping a bunch of individual pancakes!)
But they’re also great for meal prep, whether you want to make a batch and eat them throughout the week or freeze the leftovers to enjoy later on.
Freezer instructions: Let pancake cool completely and slice into 12 squares. Freeze directly on the sheet pan until solid. Transfer to zip-top bags and freeze for up to 2 months. Reheat in the microwave or in a 325°F oven until warmed through, ~ 10 minutes.
pumpkin cottage cheese sheet pan pancakes
makes 12 pancakes
Ingredients
- 2 tablespoons unsalted butter, plus more for serving
- 3/4 cup full-fat small-curd cottage cheese (I always use Good Culture)
- 3/4 cup dairy or non-dairy milk (I use Fairlife 2% for extra protein)
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup semisweet or bittersweet chocolate chips
- maple syrup, for serving
Instructions
- Heat the oven to 425°F. Line a 13×18-inch rimmed baking sheet with parchment paper; coat the parchment and sides of the pan with nonstick cooking spray.
- Melt the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, pumpkin, eggs, and vanilla and whisk to combine.
- In a large bowl, whisk the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Fold in the pumpkin mixture and stir until just combined.
- Scrape the batter into the prepared baking sheet; smooth with a spatula. Top with chocolate chips (feel free to add more if you want!)
- Bake until puffed and a toothpick comes out clean, 10 to 12 minutes. Brush with a little melted butter, if desired (just avoid the chocolate chips since they’ll be melty).
- Slice into 12 pieces and serve with more butter and maple syrup.
I made these over the weekend and they are delicious! I’ve had bariatric surgery so need low volume, high protein recipes. I substituted vanilla whey powder for about a cup of the flour and the recipe was still amazing. I’ve been craving something pumpkiny lately and this fit the bill. I’ve had leftovers for breakfast two days this week and am not even close to being tired of them. I haven’t even heated the leftover squares, just ate them cold out of the fridge, like a thin piece of coffeecake. Looking forward to trying more recipes from this site!
Can’t wait to make the pumpkin pancakes tomorrow!