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Cottage Cheese Pancakes

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Video Notes

Ingredients
  

  • 1 cup cottage cheese small curd works best
  • 3 large eggs
  • ½ cup flour all-purpose or oat flour.
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Method
 

  1. In a bowl, whisk the eggs until smooth, then stir in the cottage cheese and vanilla.
  2. 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.
  3. Heat a nonstick pan or griddle over medium heat and lightly grease it with butter.
  4. Pour about ¼ cup of batter into each pancake and spread it slightly to even out the thickness.
  5. Cook until bubbles form and the edges start to look set, about 2–3 minutes.
  6. Flip carefully and cook for another 1–2 minutes until golden brown and firm.
  7. 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.