Cottage Cheese Pancakes

These Cottage Cheese Pancakes are soft, fluffy, and packed with protein, thanks to the creamy curds of cottage cheese nestled inside each bite. They come together in just one bowl and are ready in 20 minutes—perfect for a nutritious and satisfying breakfast. Whether you top them with maple syrup, fruit, or jam, these pancakes are a wholesome twist on a classic favorite.

Why You’ll Love This Recipe

• High-Protein Breakfast: Cottage cheese and eggs offer a protein boost to start your day strong.

• Quick and Easy: Ready in just 20 minutes with simple, everyday ingredients.

• One-Bowl Recipe: Fewer dishes and no fuss.

• Fluffy and Moist: Cottage cheese keeps the pancakes tender and moist.

• Customizable Toppings: Pairs well with fruit, nut butter, syrup, or yogurt.

• Refined Sugar-Free: Naturally sweetened with maple syrup or honey.

• Kid-Friendly: A great way to sneak extra protein into a child’s breakfast.

• Freezer-Friendly: Make ahead and reheat for quick weekday meals.

• Whole Grain Option: Uses whole wheat pastry flour for extra fiber.

• Balanced Flavor: Slight tang from vinegar or lemon juice enhances the richness of the cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup small curd cottage cheese

• 4 large eggs

• 2 tablespoons pure maple syrup (or honey)

• 1/2 tablespoon apple cider vinegar or lemon juice

• 1/2 teaspoon vanilla extract

• 3/4 cup whole wheat pastry flour (see notes for alternatives)

• 1/2 tablespoon baking powder

• Pinch of ground cinnamon

• 1 tablespoon oil or butter, for cooking

Directions

1. Make the Batter: In a large bowl, whisk together cottage cheese, eggs, maple syrup, vinegar or lemon juice, and vanilla until well combined.

2. Add the flour, baking powder, and cinnamon. Whisk just until the flour is fully incorporated. Let the batter rest for 5 minutes.

3. Heat the Griddle: Warm a griddle or skillet over medium-high heat. Add oil or butter to coat.

4. Cook the Pancakes: Drop about 3 tablespoons of batter per pancake onto the hot surface. Cook until the edges begin to bubble, then flip and cook for another 2–3 minutes, or until golden and cooked through.

5. Serve Warm: Enjoy with maple syrup, fresh fruit, jam, or your favorite toppings.

Servings and timing

Servings: 8 (4-inch) pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of wheat flour.

• Add-Ins: Stir in blueberries, mini chocolate chips, or chopped nuts.

• Savory Style: Omit syrup and cinnamon; add herbs, spinach, or shredded cheese.

• Banana Boost: Mash in a ripe banana for extra moisture and natural sweetness.

• Dairy-Free: Try plant-based cottage cheese and yogurt alternatives.

• Protein Powder: Add a scoop of vanilla or unflavored protein powder for an extra protein boost.

• Zesty Pancakes: Add lemon zest for a citrusy twist.

• Mini Pancakes: Make silver-dollar-sized pancakes for kids or snack portions.

• Buttermilk Flavor: Use buttermilk in place of vinegar for a classic pancake tang.

• Oat Flour Swap: Replace the flour with oat flour for added fiber and a slightly nutty flavor.

Storage/Reheating

To store:
Keep leftover pancakes in an airtight container or resealable plastic bag in the refrigerator for up to 3 days.

To freeze:
Place pancakes in a single layer separated by parchment or wax paper in a freezer-safe bag or container. Freeze for up to 3 months.

To reheat:

• Microwave: Warm for about 30 seconds per pancake.

• Skillet: Reheat in a pan over medium heat with a touch of oil.

• Oven/Toaster Oven: Reheat at 350°F for 5–7 minutes.

FAQs

Can I use large curd cottage cheese?

Small curd is preferred for better texture, but large curd will work. Expect more noticeable cheese pockets.

Can I substitute the whole wheat pastry flour?

Yes, use half all-purpose and half whole wheat flour, or a gluten-free 1:1 baking blend.

Why is there vinegar or lemon juice in the batter?

It adds acidity to help activate the baking powder for fluffier pancakes.

Can I make the batter ahead of time?

It’s best to make it fresh, but you can mix the wet and dry ingredients separately and combine them just before cooking.

Are these pancakes sweet?

They are mildly sweet from the maple syrup, but not overly sugary. Perfect for sweet or savory toppings.

How do I know when to flip the pancakes?

Flip when bubbles form on the edges and the bottom is golden brown.

Can I use a blender to mix the batter?

Yes, but pulse gently to avoid overmixing. A whisk gives better control over the texture.

What toppings go best with these pancakes?

Try maple syrup, fruit compote, Greek yogurt, nut butter, or even savory toppings like avocado and egg.

Can I make these dairy-free?

Yes, use dairy-free cottage cheese, yogurt, and substitute oil for butter.

How many pancakes does this recipe make?

The recipe yields about 8 pancakes, each approximately 4 inches in diameter.

Conclusion

Cottage Cheese Pancakes are a wholesome, protein-rich way to elevate your breakfast. Quick to make and endlessly customizable, they’re as delicious as they are nutritious. Whether you keep them simple with syrup or dress them up with fruit and jam, these pancakes are sure to become a go-to morning favorite.

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