With the addition of cottage cheese, pancakes become fluffy, protein-rich, and unbelievably filling. Blending the cottage cheese into the batter prepares a soft, custardy texture and adds extra protein to fuel you for your entire morning.
Ingredients
For the Pancakes:
- 1 cup cottage cheese (full-fat or low-fat)
- 3 large eggs
- 1/2 cup all-purpose flour (or whole wheat flour)
- 2 tablespoons granulated sugar or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Butter or oil for cooking
For Serving:
- Fresh berries (blueberries, strawberries, raspberries)
- Maple syrup or honey
- Greek yogurt
- Powdered sugar for dusting
- Extra butter
- Optional: whipped cream, sliced bananas, chopped nuts, or chocolate chips
Instructions
Step 1: Blend the batter
Add the cottage cheese, eggs, flour, sugar, vanilla extract, baking powder, salt, and cinnamon to a blender.
Blend on medium-high speed for 30 to 45 seconds until the mixture is completely smooth and there are no lumps of cottage cheese.
The batter should be thicker than traditional pancake batter, but there should still be a pourable consistency.
Let it rest for 5 minutes while you heat your pan.
Step 2: Heat Your Work Surface
For this process, you will need a large nonstick skillet or griddle with medium heat.
Put about 1 tablespoon of butter and let it melt. Swirl it around to coat the skillet.
The skillet is ready when a drop of water sits on the skillet and dances around without immediately evaporating.
Step 3: Cooking the First Side
For every pancake, you will need about 1/4 cup of pancake batter.
It will take about 2 to 3 minutes to cook as you wait for the bubbles to form on the surface and the edges to dry out a bit.
The bottom will be evenly golden brown, maybe with a few dark specks.
Step 4: Carefully Flipping
To gently flip your pancake, use a very thin spatula.
The skillet pancakes are a little more focused on the surface and are more delicate than the average pancake, so be firm but gentle.
The pancakes will be cooked when the surface is springy and it has been 1 to 2 minutes on this side.
Step 5: Keep warm and repeat
Once the pancakes are done cooking, place them on a plate and cover them with foil to retain warmth while cooking the remaining batter.
You may need to add a little more butter to the frying pan between batches.
Depending on the size you make, this recipe should yield between 8 to 10 pancakes.
Step 6: Serve immediately
Place the pancakes on a serving plate, and add your toppings.
These become irresistible with some warm maple syrup, a pat of butter, and a handful of berries.
Successful Tips For Cottage Cheese Pancakes
- Combine until smooth: Blending the cottage cheese to a smooth consistency is essential for the texture. No one appreciates the surprise of cottage cheese curds in pancakes. Blend for a minimum of 30 seconds to make sure all the cottage cheese is properly incorporated.
- Get the right temperature: You need to maintain a medium cooking temperature. Higher temperatures cause the outside surface to burn while the inside remains raw and uncooked. Lower temperatures will leave the pancakes pale and dense. You should expect to see the light sizzle around the pancake.
- Avoid pressing: Do not press on the pancakes with the spatula while they cook. This will cause the pancake to lose air and become dense rather than fluffy.
Wait for those bubbles to appear and pop before flipping.
If you flip too early or too many times, you’ll end up with tough, deflated pancakes.
These pancakes are best served right off the griddle.
They’ll still taste great after resting for a bit, but it becomes harder to serve them as they don’t hold well like traditional pancakes.
If your batter is too thick, add a tablespoon of milk to the batter and mix.
Repeat until it is pourable. If the batter is too thin, add a tablespoon of flour.
Substitutes And Swaps
- Blueberry Cottage Cheese Pancakes: Fold 1/2 cup of fresh or frozen blueberries into the batter after blending, and add them to each pancake right after you pour the batter onto the griddle.
- Chocolate Chip Version: Sprinkle a few chocolate chips onto each pancake right after pouring the batter into the pan and gently press them into the batter.
- Lemon Ricotta Style: For more lemon refinement, substitute the cottage cheese for ricotta and add 1 tablespoon lemon zest to the batter.
- Banana Nut: Add 1/2 chopped and mashed banana to the batter and blend it. After blending, fold 1/4 cup chopped walnuts or pecans.
- Cinnamon Roll Pancakes: Just add another 1/2 teaspoon of cinnamon to the batter. Top with the cream cheese glaze made with 2 oz softened cream cheese, 2 tablespoons powdered sugar, and 1 tablespoon milk.
- For Gluten-free Option: You can substitute all-purpose flour with 1/2 cup almond flour or a gluten-free all-purpose flour blend. The flour variation will create a slightly different texture, but it will still be delicious.
- Dairy-free option: This is tricky since cottage cheese is the star, but perhaps you could use dairy-free ricotta if you have it in your area.
For lower sugar, you can cut down the sugar to 1 tablespoon or leave it out if you will be serving it with sweet toppings like syrup or fruit.
Serving Suggestions
The versatility of these cottage cheese pancakes extends to a variety of sweet and savory toppings.
- Classic sweet: Enjoy with butter and pure maple syrup, fresh berries, and a sprinkling of powdered sugar.
- Berry compote: Simmering mixed berries with a little sugar and lemon juice creates a delicious, homemade topping.
- Nut butter drizzle: For a nut butter drizzle, warm almond butter or peanut butter and thin it with a bit of honey.
- Savory twist: Omit sugar from the batter and top pancakes with smoked salmon, cream cheese, capers, and fresh dill.
- Brunch spread: These pancakes are a perfect addition to a spread of crispy bacon, scrambled eggs, and fresh fruit salad.
- Yogurt parfait style: For a deconstructed version, layer with Greek yogurt, granola, and honey.
Storage Tips For Cottage Cheese Pancakes
Cooled pancakes can be refrigerated in an airtight container with parchment paper between layers for up to 3 days.
For quick reheating, toast in a toaster, toaster oven, or microwave for 20 to 30 seconds until warmed through.
These are great to freeze for up to 2 months. After the pancakes have cooled, spread them on a baking sheet in a single layer and freeze until solid (about 1 hour).
For easy reheating, store in a freezer-safe bag with parchment paper between each pancake.
You can toast them or bake them from frozen in a 350°F oven for 5 to 7 minutes. Make-ahead batter.
While using the batter immediately is ideal, refrigerating it for a day is permissible.
Slight separation is normal, so stir it well. If it’s too thick, a little milk will help.
The best way to reheat is in a toaster or toaster oven, so the outside can crisp up. The microwave can be used, but it will make it rubbery.
Frequently Asked Questions
How much protein is in these pancakes?
Around 4-5 grams for each individual-sized pancake.
The protein amount is 12-15 grams for a serving of 3 pancakes, so it is a bit more filling in comparison to just regular pancakes.
Can I taste the Cottage Cheese?
Not at all. When it is blended well, the cottage cheese only adds moisture and protein.
The pancakes will taste rich and slightly tangy, like buttermilk pancakes.
Why are my Pancakes dense?
This is most commonly caused by overmixing once you add the flour, using excessive flour, or if the pancakes are cooked at too low a temperature.
Make sure to blend just until smooth and cook over medium heat.
Can I double the recipe?
Yes, this recipe can certainly be doubled or even tripled.
Just be sure your blender can handle the larger quantities, or you can blend the ingredients in parts.
Do I have to use a Blender?
While blenders provide the smoothest texture, you can also use a food processor or even an immersion blender in a large, deep bowl. A whisk wouldn’t work because it wouldn’t break the cottage cheese curds down enough.
Can I make these Dairy-free?
Dairy is essential in the case of traditional cottage cheese pancakes since cottage cheese is the main ingredient.
Some brands offer plant-based cottage cheese, but it may not provide the best substitute results.
Are these suitable for meal prep?
You can make a large batch on Sunday, freeze the pancakes individually, and you will have an easy protein-filled breakfast for each day of the week.
Why are my pancakes sticking?
Check to ensure your pan is properly heated and adequately greased.
Sticking pancakes may also indicate the need for more butter or oil and that your pan is not hot enough.
Conclusion
This recipe yields around 8 to 10 pancakes (3 to 4 servings). Please adjust amounts according to your household size.
With just a few ingredients, these high-protein cottage cheese pancakes deliver a restaurant-quality breakfast to your home kitchen.
These pancakes are a great example that you can enjoy a delicious and healthy breakfast without losing that comfy weekend breakfast vibe.
Healthy Cottage Cheese Pancakes
With the addition of cottage cheese, pancakes become fluffy, protein-rich, and unbelievably filling. Blending the cottage cheese into the batter prepares a soft, custardy texture and adds extra protein to fuel you for your entire morning.
Ingredients
- For the Pancakes:
- 1 cup cottage cheese (full-fat or low-fat)
- 3 large eggs
- 1/2 cup all-purpose flour (or whole wheat flour)
- 2 tablespoons granulated sugar or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Butter or oil for cooking
- For Serving:
- Fresh berries (blueberries, strawberries, raspberries)
- Maple syrup or honey
- Greek yogurt
- Powdered sugar for dusting
- Extra butter
- Optional: whipped cream, sliced bananas, chopped nuts, or chocolate chips
Instructions
Step 1: Blend the batter
Add the cottage cheese, eggs, flour, sugar, vanilla extract, baking powder, salt, and cinnamon to a blender.
Blend on medium-high speed for 30 to 45 seconds until the mixture is completely smooth and there are no lumps of cottage cheese.
The batter should be thicker than traditional pancake batter, but there should still be a pourable consistency.
Let it rest for 5 minutes while you heat your pan.
Step 2: Heat Your Work Surface
For this process, you will need a large nonstick skillet or griddle with medium heat.
Put about 1 tablespoon of butter and let it melt. Swirl it around to coat the skillet.
The skillet is ready when a drop of water sits on the skillet and dances around without immediately evaporating.
Step 3: Cooking the First Side
For every pancake, you will need about 1/4 cup of pancake batter.
It will take about 2 to 3 minutes to cook as you wait for the bubbles to form on the surface and the edges to dry out a bit.
The bottom will be evenly golden brown, maybe with a few dark specks.
Step 4: Carefully Flipping
To gently flip your pancake, use a very thin spatula.
The skillet pancakes are a little more focused on the surface and are more delicate than the average pancake, so be firm but gentle.
The pancakes will be cooked when the surface is springy and it has been 1 to 2 minutes on this side.
Step 5: Keep warm and repeat
Once the pancakes are done cooking, place them on a plate and cover them with foil to retain warmth while cooking the remaining batter.
You may need to add a little more butter to the frying pan between batches.
Depending on the size you make, this recipe should yield between 8 to 10 pancakes.
Step 6: Serve immediately
Place the pancakes on a serving plate, and add your toppings.
These become irresistible with some warm maple syrup, a pat of butter, and a handful of berries.
Notes
Successful Tips For Cottage Cheese Pancakes
- Combine until smooth: Blending the cottage cheese to a smooth consistency is essential for the texture. No one appreciates the surprise of cottage cheese curds in pancakes. Blend for a minimum of 30 seconds to make sure all the cottage cheese is properly incorporated.
- Get the right temperature: You need to maintain a medium cooking temperature. Higher temperatures cause the outside surface to burn while the inside remains raw and uncooked. Lower temperatures will leave the pancakes pale and dense. You should expect to see the light sizzle around the pancake.
- Avoid pressing: Do not press on the pancakes with the spatula while they cook. This will cause the pancake to lose air and become dense rather than fluffy.
Wait for those bubbles to appear and pop before flipping.
If you flip too early or too many times, you’ll end up with tough, deflated pancakes.
These pancakes are best served right off the griddle.
They’ll still taste great after resting for a bit, but it becomes harder to serve them as they don’t hold well like traditional pancakes.
If your batter is too thick, add a tablespoon of milk to the batter and mix.
Repeat until it is pourable. If the batter is too thin, add a tablespoon of flour.
Nutrition Information:
Yield:
8gServing Size:
3Amount Per Serving: Calories: 280gTotal Fat: 10ggCarbohydrates: 28ggFiber: 1ggProtein: 18gg