Cottage Cheese Pancakes (Print)
Fluffy, high-protein pancakes with creamy cottage cheese and eggs — ready in 25 minutes for breakfast or brunch.
# 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
# How To Make It:
01 - In a mixing bowl, whisk the eggs until well beaten.
02 - Add cottage cheese and vanilla extract to the eggs and mix until well combined.
03 - In a separate bowl, sift together all-purpose flour, baking powder, sugar, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
05 - Heat a nonstick skillet or griddle over medium-low heat and lightly coat with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet and cook for 2 to 3 minutes, until bubbles form and edges are set.
07 - Flip the pancakes and cook for an additional 2 minutes, until golden and cooked through.
08 - Serve the pancakes warm with preferred toppings such as fresh berries, maple syrup, honey, or Greek yogurt.
# Expert Tips:
01 -
- The secret is that all the protein keeps you full but the pancakes still melt in your mouth.
- They turn out golden and so tender, you’d never believe how quickly they come together on a busy morning.
02 -
- Once I overmixed the batter and ended up with rubbery pancakes, so don’t chase out every lump!
- Letting the batter rest for five minutes somehow always makes them puffier, even though I rarely have the patience.
03 -
- Test the temperature of your skillet with a droplet of water; it should sizzle gently, not jump away madly.
- A dash of lemon zest in the batter makes these pancakes bright and fresh.