Cottage Cheese Pancakes (Printable)
Fluffy, protein-rich pancakes with cottage cheese and eggs. Quick to make and golden on the griddle.
# What You Need:
→ Pancake Batter
01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 1 tablespoon sugar (optional)
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon vanilla extract
08 - Butter or oil, for cooking
→ Toppings (optional)
09 - Fresh berries
10 - Maple syrup or honey
11 - Greek yogurt
# Steps:
01 - In a large mixing bowl, whisk eggs until fully beaten.
02 - Incorporate cottage cheese and vanilla extract into the beaten eggs and mix thoroughly.
03 - In a separate bowl, sift together the all-purpose flour, baking powder, sugar, and salt.
04 - Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
05 - Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until small bubbles form and the edges set.
07 - Flip each pancake and cook for an additional 2 minutes, until both sides are golden and set.
08 - Serve the pancakes warm with your choice of fresh berries, maple syrup or honey, and Greek yogurt.
# Expert Advice:
01 -
- These pancakes are so tender and protein-rich you’ll forget they’re secretly good for you.
- They come together in under half an hour even if you’re bleary-eyed and halfway awake.
02 -
- Once I tried to speed things up by turning the heat higher and ended up with undercooked middles—slow and steady is best here.
- The batter is thicker than regular pancakes, so spreading it a bit in the pan helps them cook evenly every time.
03 -
- Room temperature eggs and cottage cheese blend more smoothly and create fluffier pancakes.
- Letting the cooked pancakes rest for a minute makes them even lighter inside—they’ll reward your patience.