Cottage Cheese Pancakes (Print)

Fluffy, high-protein cottage cheese pancakes; quick to make and great with berries or maple.

# What You’ll Need:

→ Pancake Batter

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 1 tablespoon sugar
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 Make:

01 - Whisk eggs thoroughly in a mixing bowl until well beaten.
02 - Add cottage cheese and vanilla extract to the eggs and blend until fully incorporated.
03 - In a separate bowl, sift together flour, baking powder, sugar, and salt.
04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
05 - Preheat a nonstick skillet or griddle over medium-low heat and lightly coat with butter or oil.
06 - Portion 1/4 cup of batter for each pancake onto the skillet and cook for 2 to 3 minutes until small bubbles form and edges are set.
07 - Flip pancakes and continue to cook an additional 2 minutes, until golden brown and cooked through.
08 - Plate pancakes warm and accompany with desired toppings such as berries, maple syrup, honey, or Greek yogurt.

# Expert Tips:

01 -
  • The protein boost keeps you full much longer than classic pancakes (your secret for fuss-free mornings).
  • Each bite is so light and creamy that it turned even my most pancake-skeptical friend into a fan.
02 -
  • If you overmix the batter the pancakes lose their coveted fluff—learned from experience.
  • Letting the batter rest for five minutes makes the difference between good and amazing.
03 -
  • Room temperature cottage cheese blends easier and gives fluffier pancakes than straight from the fridge.
  • Adding a teaspoon of lemon zest brightens things up if you want a fresh twist.

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