Pumpkin pancakes

Ingredients

• 100 grolled oats
• 200 gcottage cheese
• 150 gpumpkin or pumpkin purée
• 4eggs
• 1/2 teaspoonbaking powder
• 1 teaspoonmixed spice or cinnamon

Instructions

1. 1

   Blend the batter

   Put all the ingredients in a bowl. Blend with a stick blender or in a food processor until smooth.

2. 2

   Cook the pancakes

   Warm a pancake pan over a medium-low heat. Add a little oil or butter, then cook the pancakes in batches, using a large tablespoon of batter for each one. Cook for about 2 minutes on each side.

3. 3

   Serve straight away

   Serve the pancakes immediately with maple syrup or another sweetener of your choice, and toasted pecans if you like.

What are pumpkin pancakes?

Pumpkin pancakes are small pan-cooked cakes made with pumpkin in the batter. This version combines pumpkin with oats, cottage cheese and eggs, giving the pancakes a gently spiced flavour and a soft, filling texture.

The recipe takes its cue from familiar home-style pancakes, with pumpkin and mixed spice or cinnamon bringing a seasonal twist. Blending the ingredients makes a smooth batter without needing to mix dry and wet ingredients separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 33g protein, 43g carbs, 17g fat.

The oats provide most of the carbohydrates, while the eggs and cottage cheese contribute much of the protein and fat. Pumpkin adds some carbohydrate and fibre. Serve with fruit alongside, or keep the topping modest, to balance the plate without changing the pancakes.

Choosing the ingredients

Oats: rolled oats blend into the batter and give it body. Blend until no large flakes remain for the smoothest result.

Pumpkin: use plain pumpkin purée, not a sweetened pumpkin pie filling. If starting with cooked pumpkin, drain off excess liquid so the batter is not too loose.

Cottage cheese: this adds moisture and a mild savoury note. A stick blender helps smooth out any curds.

Getting the texture right

Smooth batter: blend the mixture thoroughly before cooking. If it seems very thick, remember that these pancakes are intended to be spooned into the pan rather than poured like thin crêpe batter.

Small pancakes: use a large tablespoon of batter for each pancake, as in the method. Smaller portions are easier to turn and cook through evenly.

Cooking over gentle heat

Pan temperature: let the pan warm over medium-low heat before adding the fat. A gentler temperature gives the centres time to cook before the outsides become too dark.

Turning: cook each side for about 2 minutes. Turn when the underside is set and releases from the pan; the second side should be cooked through before serving.

Serving the pancakes

Sweet topping: maple syrup or another sweetener adds a sweet finish, while toasted pecans bring crunch. Add toppings just before serving so the pancakes stay warm.

On the side: serve with fruit or plain yoghurt if you want a more substantial plate. These pancakes are also easy to serve as they come, straight from the pan.

Making the batter ahead

For the best texture, blend the batter shortly before cooking and serve the pancakes immediately. The oats may continue to absorb moisture if the batter sits, making it thicker.

Recipe notes & tips

• Blend until the oat flakes and cottage cheese curds are no longer noticeable.
• Use a good non-stick pan and add a little oil or butter before each batch as needed.
• Keep the heat at medium-low so the pancakes cook through without browning too quickly.
• Make the pancakes small enough to turn easily with a spatula.
• Toast pecans in a dry pan and keep a close eye on them, as they can colour quickly.

Variations

• Use cinnamon: choose it instead of mixed spice for a simpler warm flavour.
• Add vanilla: blend a little vanilla extract into the batter for a sweeter aroma.
• Top with berries: serve fresh berries alongside or over the pancakes.
• Add toasted pecans: scatter them over the pancakes for a crunchy finish.
• Choose another sweetener: use your preferred sweetener in place of maple syrup.

Common mistakes to avoid

• Using pie filling: it is already sweetened and spiced; choose plain pumpkin purée instead.
• Skipping the blend: intact oats and cottage cheese curds make the batter less even; blend until smooth.
• Cooking on high heat: the outsides may darken before the centres cook; use medium-low heat.
• Making them too large: oversized pancakes are harder to flip and cook through; use a large tablespoon of batter.
• Flipping too soon: the pancake can tear if its underside has not set; wait until it releases from the pan.

How to store

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a frying pan over a low heat or in the microwave until hot; add toppings when serving.

Frequently asked questions