Cottage Cheese Pancakes Recipe | Family-Friendly and Ready in Minutes
I first tried cottage cheese pancakes after running out of regular milk and deciding to experiment. I mixed cottage cheese into my usual batter, not expecting much, but the result was way better than I thought. They turned out fluffy on the edge, creamy inside, and had this light tang that makes them taste fresh instead of heavy. Now, it’s my go-to breakfast when I want something protein-packed but still soft and comforting.
Ingredients
Method
- In a bowl, whisk the eggs until smooth, then stir in the cottage cheese and vanilla.
- Add the flour, sugar, baking powder, and salt. Mix just until everything comes together; it’s fine if the batter looks a little lumpy because of the cheese.
- Heat a nonstick pan or griddle over medium heat and lightly grease it with butter.
- Pour about ¼ cup of batter into each pancake and spread it slightly to even out the thickness.
- Cook until bubbles form and the edges start to look set, about 2–3 minutes.
- Flip carefully and cook for another 1–2 minutes until golden brown and firm.
- Keep pancakes warm on a plate covered with foil while cooking the rest.
Video
Notes
- Store leftover pancakes in the fridge for up to 3 days; reheat in a skillet or toaster.
- You can freeze them between parchment sheets for quick breakfasts.
- Low-fat cottage cheese works too, but full-fat gives a richer taste.
Tips & Tricks
- Don’t overmix the batter; the small cottage cheese bits give texture and help with fluffiness.
- If you like smooth pancakes, blend the cottage cheese before mixing.
- Add a splash of milk if the batter feels too thick.
- I’ve found cooking them on medium heat (not high) keeps them from burning before the centre sets.
- For extra flavour, mix in a pinch of cinnamon or lemon zest.
Serving Suggestions
- Top with honey or maple syrup and a few fresh berries.
- Add banana slices and a spoonful of peanut butter for a protein boost.
- Spread on top of Greek yoghurt and drizzle with jam for a balanced breakfast.
- For a savoury twist, skip the sugar and serve with smoked salmon or avocado.
Seasonal Variations
- Spring: Add fresh blueberries or raspberries to the batter.
- Summer: Serve with chilled mango or a spoonful of berry compote.
- Autumn: Mix in cinnamon, nutmeg, and diced apples for a cosy spiced version.
- Winter: Top with warm cherry sauce or a bit of orange marmalade, perfect for cold mornings.
Nutrition (per serving):
- Calories: 220
- Protein: 13g
- Carbs: 18g
- Fat: 10g
- Fibre: 1g
- Sugar: 4g
