Cottage Cheese Pancakes

Try these fluffy, protein-packed cottage cheese pancakes! A simple pancake batter that comes together quickly, giving you fluffy, soft, and lightly golden pancakes.

Course Breakfast

Cuisine American

Keyword cottage cheese pancakes

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Ingredients

1 1/4 cups all-purpose flour sifted
1 ½ tsp baking powder
½ tsp baking soda
pinch salt
2 Tbsp granulated sugar
2 large eggs
1 tsp vanilla
3/4 cup cottage cheese blended*
1/2 cup whole milk
4 Tbsp unsalted butter melted & cooled
2 Tbsp unsalted butter for sautéing

Instructions

Sift together flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.
1 1/4 cups all-purpose flour, sifted, 1 ½ tsp baking powder, ½ tsp baking soda, pinch salt, 2 Tbsp granulated sugar
In a separate bowl, whisk together the egg, vanilla, cottage cheese, milk, and cooled butter until combined.
2 large eggs, 1 tsp vanilla, 3/4 cup cottage cheese, blended*, 1/2 cup whole milk, 4 Tbsp unsalted butter, melted & cooled
Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid overmixing the batter.
Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan. Using a 1/3 measuring cup, pour the batter into the skillet. Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.
2 Tbsp unsalted butter, for sautéing
Remove and repeat until all the cottage cheese pancake batter is gone. (This recipe makes about 9 pancakes.)
Serve with desired toppings and sides immediately, while still warm and enjoy.

Notes

* You can either blend the cottage cheese for less chunks or add it in as it is and have chunkier pancakes, whichever is preferred. (I like to blend my cottage cheese just a bit to smooth it out a bit.)