Introduction

Cottage cheese pancakes are a quick and easy way to enjoy a protein-packed breakfast with a tender, fluffy texture. These pancakes have a subtle sweetness and a delightful soft center that pairs perfectly with maple syrup or jam. Ideal for a nutritious start to your day!

Three golden brown, round pancakes with a slightly uneven, crispy edge are stacked overlapping each other on a white plate. They are lightly dusted with white powdered sugar. To the right of the pancakes, there are halved red strawberries with green leaves and a few whole blueberries. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cottage cheese
4 eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup flour
1/4 cup canola oil (for frying)

Instructions

Step 1: In a large mixing bowl, combine the cottage cheese, eggs, and vanilla extract. Mix thoroughly after adding each ingredient.
Step 2: Add the sugar and baking powder to the mixture, stirring well to incorporate.
Step 3: Gradually fold in the flour, mixing until you have a smooth batter.
Step 4: Heat a skillet over medium heat and add canola oil to coat the surface.
Step 5: Using a large cookie scoop or spoon (about 3 tablespoons), drop the batter onto the skillet to form pancakes.
Step 6: Fry each pancake for 2-3 minutes per side, or until golden brown and cooked through.
Step 7: Serve hot with maple syrup or your favorite jam to enjoy the melted cheese inside.

Tips & Variations

For extra fluffiness, gently fold in whipped egg whites before cooking.
Swap sugar for a natural sweetener like honey or maple syrup in the batter for a different flavor.
Add fresh blueberries or chopped fruit to the batter for added texture and taste.
If you prefer, use olive oil or butter instead of canola oil for frying.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through. These pancakes also freeze well; separate layers with parchment paper and freeze in a sealed bag for up to 1 month.

How to Serve

There are four golden brown pancakes stacked slightly overlapping on a white plate, each pancake showing a crispy texture with light and darker spots. Powdered sugar is sprinkled generously over the pancakes and the plate. On the side, there are fresh strawberries cut in half, showing their bright red inside and green leafy tops, along with a couple of whole blueberries. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese for this recipe?

Yes, you can use low-fat or non-fat cottage cheese, but keep in mind that the pancakes may be slightly less rich and moist than those made with full-fat cottage cheese.

How do I prevent the pancakes from sticking to the pan?

Make sure your skillet is well-heated before adding oil, and use enough oil to coat the pan. Avoid flipping the pancakes too early; wait until bubbles form on the surface and the edges look set before turning.