Cottage Cheese Pancakes Recipe
Cottage cheese pancakes are a great choice when you want something filling, soft, and lightly sweet without using heavy ingredients. The cottage cheese melts into the batter as it cooks, giving the pancakes a tender inside and gentle tang. They work well for breakfast, brunch, or even a quick post-workout meal because they are rich in protein and keep you full longer. This recipe keeps things simple, uses basic pantry items, and delivers pancakes that cook evenly and hold their shape.
Ingredients List
- 1 cup cottage cheese (full-fat or low-fat, small curd preferred)
- 2 large eggs
- 3/4 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2–3 tablespoons milk (only if batter is too thick)
- 1–2 tablespoons oil or butter for cooking
Step-by-Step Instructions
- Add the cottage cheese to a mixing bowl. If you want smoother pancakes, lightly mash it with a fork or blend it for a few seconds. If you like small cheese bits, leave it as is.
- Crack in the eggs and whisk until the mixture looks mostly smooth and well combined.
- Add sugar, vanilla extract, salt, and baking powder. Mix again so the leavening is evenly spread through the batter.
- Gradually add the flour while stirring. Mix until no dry flour remains. The batter should be thick but still easy to scoop.
- If the batter feels too thick or stiff, add milk one tablespoon at a time until it loosens slightly but does not become runny.
- Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter.
- Scoop about 1/4 cup of batter per pancake onto the hot pan. Gently spread if needed, but keep the pancakes thick for a soft center.
- Cook for about 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip carefully and cook the other side for another 2 minutes, until golden and fully cooked inside.
- Transfer to a plate and keep warm. Repeat with the remaining batter, adding more oil if needed between batches.
Helpful Tips
Use small curd cottage cheese if possible, as it blends more easily into the batter and gives a smoother texture. Keep the heat at medium, not high, because these pancakes are thicker and need time to cook through without burning on the outside. If the pancakes brown too fast, lower the heat and allow longer cooking time. Let the batter rest for about five minutes before cooking if you have time, as this helps the flour absorb moisture and improves texture.
Variations
For a healthier version, replace half of the flour with oat flour or finely ground oats. If you want extra protein, add one tablespoon of protein powder and one extra tablespoon of milk. For a lightly sweet flavor, mix in cinnamon or nutmeg. You can also add small pieces of banana, blueberries, or grated apple for natural sweetness and moisture. For savory pancakes, skip the sugar and vanilla, and add chopped herbs and a pinch of black pepper.
How to Serve
These pancakes taste great with classic toppings like honey, maple syrup, or fresh fruit. For a balanced meal, serve them with Greek yogurt and berries on the side. If you prefer savory plates, serve with scrambled eggs, avocado slices, or sautéed vegetables. They also work well as mini pancakes for kids, served with fruit spreads or nut butter.
Storage Instructions
Let the pancakes cool completely before storing. Place them in an airtight container and keep in the refrigerator for up to three days. For longer storage, freeze them in a single layer first, then transfer to a freezer-safe bag for up to two months. Reheat in a toaster, pan, or microwave until warm all the way through. Avoid reheating too long, as they may dry out.
Nutrition Facts (Per Serving: 2 Pancakes)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 14 g |
| Carbohydrates | 22 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 320 mg |
Values are estimates and may vary based on ingredient brands and portion size.
FAQs
Can I blend the batter completely smooth?
Yes, blending the batter will give you very smooth pancakes with no visible cheese bits. This is helpful if you prefer a classic pancake texture.
Can I make these pancakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Make sure it includes a binding agent or add a small amount of cornstarch if needed.
Why are my pancakes too soft in the middle?
These pancakes are thicker and need slightly longer cooking time. Lower the heat and cook a bit longer on each side to ensure they cook through.
Can I prepare the batter ahead of time?
It is best to cook the batter right away, but you can store it covered in the fridge for up to 12 hours. Stir before using, as it may thicken.
Are cottage cheese pancakes good for weight control?
They can fit into a balanced diet because they are high in protein and help with fullness. Portion size and toppings still matter.
Conclusion
Cottage cheese pancakes are a simple and nourishing twist on classic pancakes, offering more protein and a soft, tender bite. With basic ingredients and easy steps, they are perfect for busy mornings or relaxed weekend breakfasts. Whether you keep them plain, sweet, or savory, they adapt easily to your taste and dietary needs. Once you try them, they often become a regular part of the breakfast routine because they are both comforting and satisfying.
