Instructions

• Warm a griddle or large nonstick skillet over medium heat, about 375 degrees F. Lightly grease it.
• Whisk the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla in a large bowl until evenly combined.
• In a second bowl, whisk the flour, baking powder, cinnamon, ginger, and salt. Add the dry mixture to the pumpkin mixture.
• Stir in the milk just until a thick, spoonable batter forms. Rest the batter for 5 minutes; loosen it with a tablespoon of milk if it becomes difficult to spread.
• Scoop about 3 tablespoons of batter for each pancake onto the greased pan. Cook until the edges look set and bubbles rise through the center, about 2 to 3 minutes.
• Flip carefully and cook the second side for 1 to 2 minutes, until puffed and cooked through. Repeat with the remaining batter, greasing the pan as needed.
• Serve warm with maple syrup and your preferred toppings.