Ever since Starbucks’s iconic pumpkin spice latte hit menus in the early 2000s (or maybe ever since the first pumpkin pie was baked in God-knows-what year?), pumpkin has practically been the official flavor of fall. Like clockwork, pumpkin-infused recipes started to hit my social feeds as soon as September 1 rolled around. Scrolling through TikTok, I encountered people incorporating the winter squash into seemingly anything and everything edible: pasta, salads, brownies—and, yes, as the title of this article would suggest, pancakes.
A few weeks ago, Steph Grasso, MS, RD, shared a recipe that puts a fun fall spin on the breakfast classic—and boosts the nutritional value too. One serving is purported to contain 30 grams of protein—a big selling point, since many experts recommend consuming around that amount at the first meal of the day. As gastroenterologist Lisa Ganjhu, DO, previously told SELF, protein helps boost satiety, keeping you full (and from “constantly thinking about lunch”). “I like to think of our body as like a car. You want to start the day with a full tank of gas,” she said.
While protein may be the star of the show in the pumpkin pancakes, the supporting cast is pretty impressive in their own right. For one, as a plant food, pumpkin is packed with fiber, a type of carb that not only helps you poop better but also plays a role in lowering cholesterol, as Rhyan Geiger, RDN, founder of Phoenix Vegan Dietitian, previously told SELF. Besides fiber, it’s also rich in micronutrients like beta-carotene (an antioxidant that’s converted into vitamin A in your body); vitamin C (which keeps your skin healthy); potassium (which helps control blood pressure); and calcium (vital for bone strength).
Caroline Tien
With the leaves changing color and the temperature dropping, I felt increasingly in need of a cozy morning pick-me-up, so the pancakes sounded too intriguing to pass on. Seasonally appropriate and nutritionally solid? Sold. Scanning the ingredients listed in the caption of Grasso’s TikTok—1/3 cup pumpkin, two eggs, 1 cup oats, 1/3 cup cottage cheese, 1–2 tablespoons maple syrup, and 1 tablespoon pumpkin spice—I saw that the execution wouldn’t be tough, but I was skeptical about the final product. I’d only used pumpkin in pie, so I was hesitant about how the ingredient would translate to other recipes. Also, I’ve never been fond of cottage cheese (its chunky-yet-sludgy appearance and slightly sour smell has always been a turnoff), so its presence was extra cause for concern.
Still, nothing ventured, nothing gained. Back in my kitchen, I measured out the ingredients, added them to my food processor, and watched as the spinning blades puréed everything together to form a pale orange mixture flecked with individual oats and clumps of crushed pumpkin.
Caroline Tien
Then, filling up a measuring cup with the batter, I poured two big portions into a preheated saucepan and heard them begin to sizzle. One flip and a few minutes later, the newly formed pancakes were cooked through and ready to serve—a little more orange than was typical, to be sure, but otherwise pretty ordinary-looking. Before digging in, I dusted them with some more cinnamon and pumpkin spice and drizzled some syrup on top, figuring a little extra sweetness couldn’t hurt (and would maybe even help mask the flavor of the cottage cheese further).
Caroline Tien
Then it was time for the moment of truth. When I took my first bite, I braced myself for a mouthful of cottage cheese-y pumpkin—truly, a worst fear realized—but instead, I was pleasantly surprised. Despite my reservations about the ingredients and how they’d mesh with each other, my pumpkin pancakes were hard to distinguish from regular pancakes, especially covered in syrup. With the exception of some subtle pumpkin notes (as expected), I actually couldn’t detect any major difference in flavor, texture, or any other factor. If anything, the pumpkin contributed a pleasant woodiness to the overall taste. (And I have to say, I did feel pretty satisfied for a while afterward.)
Just in case, I sought out a second opinion. Bringing the plate to my boyfriend, I asked him if he’d do me the honor of a taste test. Obligingly, he took a bite from the fork and chewed for a second before nodding at me. “Those are good,” he said. With two votes of confidence logged, I felt safe in assigning my stamp of approval. So safe, in fact, that I used the leftover batter to make pumpkin pancakes again the very next day, assured the final product would be both flavorful and filling (not to mention perfectly suited to spooky season).
An earlier version of this story was published on September 19, 2024.
Related:
- Is It Okay to Skip Breakfast If You’re Really Not Hungry in the Morning?
- This Quick Chia Pudding Hack Promises a Fiber-Rich Breakfast in 5 Minutes Flat
- I Tried TikTok’s Protein-Packed ‘Fluffy Yogurt’ Trend—And I Just Have One Tweak
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