Cottage Cheese Pancakes

Save this recipe on:

Golden on the outside, soft and fluffy on the inside—Cottage Cheese Pancakes are a heavenly twist on traditional pancakes. These beauties pack a rich, creamy texture thanks to the cottage cheese, offering an irresistible bite with every forkful. Their slightly tangy flavor complements sweet toppings like maple syrup, fresh berries, or a light dusting of powdered sugar. Perfectly crisped edges contrast the soft interior, making them a satisfying and unique breakfast or brunch option.

Whether you’re looking for a protein-rich breakfast idea or a quick comfort-food fix, this recipe hits all the right notes. It’s a fantastic go-to for busy mornings, weekend brunches, or even a cozy breakfast-for-dinner night. Unlike typical pancakes, cottage cheese adds a delicious depth and a nutritional boost, making these an easy recipe choice for anyone seeking high-protein, low-flour food ideas that are both wholesome and indulgent.

---

Ingredients for Cottage Cheese Pancakes

• 1 cup cottage cheese (preferably full fat for creaminess)
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 tablespoon sugar (optional, for a hint of sweetness)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional for aroma)
• Butter or oil, for frying
• Toppings of choice: fresh berries, powdered sugar, maple syrup, or yogurt

---

Step 1: Prepare the Batter

In a large mixing bowl, combine the cottage cheese and eggs. Whisk until the mixture is smooth and the eggs are fully incorporated. You can leave some small cottage cheese curds intact for extra texture if desired.

Step 2: Add the Dry Ingredients

Sift in the all-purpose flour, baking powder, sugar (if using), and salt. Stir gently until just combined. Be careful not to overmix—the batter should be thick but pourable. Add vanilla extract at this stage if you’re using it.

Step 3: Heat the Pan

Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Allow it to heat until a drop of water sizzles when splashed on.

Step 4: Cook the Pancakes

Spoon about 2–3 tablespoons of batter per pancake onto the skillet. Use the back of the spoon to gently spread the batter into a round shape. Cook for 2–3 minutes on the first side, or until bubbles start forming on the surface and the edges appear set.

Step 5: Flip and Finish

Flip the pancakes carefully and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil as needed between batches.

Step 6: Serve Warm

Serve immediately with your favorite toppings—fresh strawberries, a sprinkle of powdered sugar, or a drizzle of syrup for that perfect finish. These pancakes are best enjoyed fresh off the pan!

---

Storage Instructions

Cottage Cheese Pancakes store quite well, making them great for meal prep or quick breakfast ideas throughout the week. Here’s how to keep them fresh:

• Refrigerator: Allow the pancakes to cool completely. Stack them with parchment paper between each one and store in an airtight container. They’ll stay fresh for up to 4 days in the fridge.
• Freezer: For longer storage, freeze them. Place pancakes in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
• Reheating: Warm in the microwave for 30–60 seconds, or reheat on a skillet over low heat until warmed through for a crispier finish.

---

Estimated Nutrition

(Per 2–3 pancakes, depending on size)

• Calories: 210
• Protein: 14g
• Carbohydrates: 14g
• Fat: 11g
• Fiber: 0.5g
• Sugar: 2g
• Calcium: 10% DV
• Iron: 6% DV

Note: Nutritional values may vary depending on the brand of cottage cheese and specific ingredients used.

---

Frequently Asked Questions

1. Can I use low-fat or fat-free cottage cheese?

Yes, but the pancakes will be slightly less rich and creamy. Full-fat cottage cheese gives the best texture and flavor.

2. Can I make these gluten-free?

Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

3. Are these pancakes kid-friendly?

Very! Kids usually love the mild flavor and fluffy texture. You can add a touch of honey or chocolate chips to make them even more appealing.

4. Can I prepare the batter ahead of time?

It’s best to cook the pancakes fresh, but you can mix the batter a few hours ahead and store it in the fridge.

5. Why are my pancakes falling apart?

If the batter is too wet or not cooked long enough before flipping, they might break. Make sure the first side is golden and firm before turning.

6. Can I add fruit or extras into the batter?

Definitely! Try mixing in blueberries, mashed banana, or even a bit of lemon zest for extra flavor.

7. How do I make them sweeter without sugar?

Use naturally sweet toppings like ripe bananas or a drizzle of honey. You can also add a touch of cinnamon or vanilla extract.

8. What can I serve with these pancakes?

They pair wonderfully with Greek yogurt, berry compote, maple syrup, or even scrambled eggs and avocado for a savory spin.

---

Print

Save this recipe on: