The Best Cottage Cheese Pancakes in 5 Simple Steps
Fluffy, high-protein, and ridiculously delicious, Cottage Cheese Pancakes are about to become your new breakfast obsession! If you’ve never tried them before, think of them as a magical blend of classic pancakes and creamy cheesecake. Sounds dreamy, right?
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 cup 240g full-fat cottage cheese
- 3 large eggs
- 1/2 cup 60g all-purpose flour (or oat flour for a gluten-free version)
- 1/2 teaspoon baking powder
- 1 tablespoon sugar optional, or use a sugar substitute like maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup 60ml milk
- Butter or oil for cooking
Instructions
- In a large bowl, mix together the cottage cheese, eggs, and milk until the mixture is smooth. Don’t worry if it’s a bit lumpy, that’s part of the charm that makes the pancakes so light and airy!
- Add in the vanilla, sugar, baking powder, and salt, and whisk everything together until you have a thick, creamy batter. Gently fold in the flour until just combined. Avoid overmixing to keep the batter thick and easy to spread.
- Heat a non-stick pan over medium-low and add a little butter or oil. Allow it to melt and bubble to ensure an even cooking surface. Spoon around 1/4 cup of batter onto the pan for each pancake.
- Let them cook for about 2-3 minutes until bubbles appear on the surface, then flip and cook for another minute until both sides are golden brown. Continue until all the batter is used.
- Serve your pancakes with maple syrup, fresh berries, or a scoop of yogurt.
Notes
- Let the batter rest for a few minutes to thicken before cooking.
- Cook on medium-low heat for an even, golden brown color.
- Avoid pressing down on the pancakes with your spatula, let them rise naturally.
- If using oat flour, expect a slightly thicker batter, but your pancakes will still be delicious!