Breakfast

Pumpkin Cinnamon Roll Pancakes

Fluffy pumpkin pancakes with a cinnamon roll swirl and whipped maple cinnamon butter. High in protein thanks to cottage cheese, no protein powder needed.

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Prep

20 min

Bake

3 - 7 min per pancake

Makes

15 pancakes

Ingredients

For the pancake batter

buttermilk200 ml

pumpkin puree150 g

eggs2

cottage cheese150 g

vanilla extract1 tsp

maple syrup50 ml

all-purpose flour250 g

baking powder5 g

baking soda5 g

pumpkin spice (1 g cinnamon, 1 g nutmeg, 1 g ginger)2 tsp

salt2 g

For the cinnamon swirl

cinnamon3 tsp (6 g)

pumpkin pancake batter (from above)2 tbsp

For the whipped maple cinnamon butter

salted butter, softened100 g

maple syrup60 g

cinnamon2 tsp

vanilla bean paste or extract½ tsp

For the pan

butter, for fryingas needed

Method

Start with the whipped maple cinnamon butter so it's ready when you serve. Beat the softened butter, maple syrup, cinnamon and vanilla together in a medium bowl with a whisk or mixer until well combined and fluffy. Keep at room temperature until serving, or store in an airtight container in the fridge for up to a month.

Make the pancake batter by whisking the buttermilk, pumpkin puree, eggs, cottage cheese, vanilla and maple syrup together, then mixing in the flour, baking powder, baking soda, pumpkin spice and salt until just combined.

For the cinnamon swirl, stir the cinnamon into 2 tablespoons of the pancake batter and spoon it into a piping bag.

Melt a little butter in a pan. Scoop or pour about ¼ cup of batter per pancake onto the pan and cook for 1 minute.

Starting in the middle, pipe a spiral of the cinnamon swirl into each pancake, pushing it in slightly.

Cook for 2 to 4 minutes, until bubbles appear on the surface, then flip gently and cook for another 1 to 3 minutes, until golden and cooked through.

Pearl's note

Per pancake (without the whipped butter): approx. 99 kcal · 4.3g protein · 18g carbs · 1g fat. Cottage cheese does the protein work here, no powder needed.