Cottage Cheese Pancakes (Print Version)
Protein-packed, fluffy pancakes with creamy cottage cheese; quick to make for a balanced breakfast.
# What You Need:
→ Pancake Batter
01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 1 tablespoon sugar (optional)
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon vanilla extract
08 - Butter or oil, for cooking
→ Toppings (optional)
09 - Fresh berries
10 - Maple syrup or honey
11 - Greek yogurt
# How-To:
01 - In a mixing bowl, whisk the eggs until smooth and fully blended.
02 - Add cottage cheese and vanilla extract to the eggs, and mix until well combined.
03 - In a separate bowl, sift together all-purpose flour, baking powder, sugar, and salt.
04 - Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
05 - Warm a nonstick skillet or griddle over medium-low heat and lightly coat the surface with butter or oil.
06 - Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes, until small bubbles appear on the surface and the edges look set.
07 - Flip the pancakes and cook for an additional 2 minutes until golden and cooked through.
08 - Transfer pancakes to plates and serve warm with your choice of toppings.
# Expert Advice:
01 -
- The cottage cheese adds extra protein and moisture, so you’ll be full and happy longer than with regular pancakes.
- These pancakes are so forgiving you can play with toppings or mix-ins and they’ll never fall flat!
02 -
- If you crank the heat too high, the pancakes brown outside before the centers cook—medium-low is your safest bet.
- Letting the batter sit for five minutes before cooking makes the texture dreamier and less likely to tear.
03 -
- Use the freshest cottage cheese you can find—the flavor and texture really shine that way.
- Greasing the skillet between each batch keeps every pancake golden-crisp and easy to flip.