These cottage cheese pancakes are a fluffy, protein-packed version of the classic. They have a soft, tender texture, crispy exterior, and an utterly delicious slightly sweet flavor, kind of like French toast! And you'll love how easy they are to make!
Enjoy these cottage cheese pancakes with a drizzle of honey, maple syrup, or a dollop of jam, Greek yogurt, and don't forget some fresh fruit
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Essential Ingredients
Cottage cheese: I like to use small curd cottage cheese for the pancakes. The smaller curds allow the cheese to mostly melt into the pancakes when cooked, so there aren’t many visible white flecks when you cut into it. Also, cultured cottage cheese is a great choice, as it's a bit tangy in flavor.
Eggs: This recipe uses 4 eggs, because it has less flour it relies on the eggs eggs and cottage cheese instead for its fluffy texture.
Milk: You can use dairy, oat, soy and almond milk for the recipe
Flour: You can use all-purpose flour here, or a mix of whole wheat pastry flour with all-purpose flour. And, if you’re avoiding gluten, substitute oat flour for the all-purpose flour.
How to make the pancakes
1. In a medium bowl, whisk together the cottage cheese and eggs.
2. Add the milk, oil, honey vanilla, and cinnamon until blended.
3. Whisk the flour, baking powder, and salt until well blended. Add the flour mixture to the liquid mixture.
4. Mix until no dry flour is visible; the batter should be lumpy.
5. Heat a skillet or griddle, then lightly oil the surface. Drop the batter by generous tablespoons about 2 inches apart onto the griddle. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry.
6. Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden.
7. Serve immediately on warmed plates with syrup and fresh berries.
Recipe Tips
- To test if the pan or griddle is ready, sprinkle a few drips of cold water on the surface, if the water vaporizes immediately, the surface is too hot. If it boils and steams listlessly, it's not hot enough. When the droplets jump and dance on the surface, you're ready to cook pancakes!
- Keep an eye on the temperature of the surface of the pan or griddle, adjusting it as you go.
- Don't let the pancakes touch one another. Leave enough space between them so that they have room to spread out without merging.
- Don't move the pancakes around while the first side is cooking. This breaks the seal between to pancake and the pan, and they will not brown evenly or thoroughly.
- Pancakes get cold quickly, that's why it's best to serve them on heated plates, and warm the syrup also if using.
Recipe FAQs
Not really, as it the batter begin to rise once it's mixed. You can however, mix the dry and wet ingredients separately. Store the wet ingredients in the refrigerator overnight, then just mix the two together in the morning.
You can, but you may want to add more fat to the batter to prevent the waffles from sticking to the waffle maker.
I found the best way is place the cooked pancakes on a rack set over a baking pan and keep in a 250°F oven.
Comments and ratings
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Cottage Cheese Pancakes
Ingredients
- 2 cups cottage cheese, preferably small curd, whole or 2 percent
- 4 large eggs
- 5 Tbs. milk
- 2 Tbs. vegetable oil
- 1 Tbs. honey
- ½ tsp. vanilla extract
- 1¼ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅕ tsp. ground cinnamon
- Fresh berries, for serving
Instructions
- In a medium bowl, whisk together the cottage and eggs. Add the milk, oil, honey vanilla, and cinnamon and mix until blended. Add the wet ingredients to the flour mixture and mix until no dry flour is visible; the batter should be lumpy.
- In another bowl, whisk together the flour, baking powder, and salt until well blended. Add to the ingredients and mix until no dry flour is visible; the batter should be lumpy.
- Heat a griddle or skillet over medium heat until a sprinkle of water sizzles gently across the surface.
- Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry.
- Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden. Serve immediately on warmed plates with syrup and fresh berries.
Notes
- Don't move the pancakes around while the first side is cooking. This breaks the seal between to pancake and the pan, and they will not brown evenly or thoroughly.
- Pancakes get cold quickly, that's why it's best to serve them on heated plates, and warm the syrup also if using.
Nutrition
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Branwen says
Has anyone frozen these successfully?
Kathy Kingsley says
Yes, you can freeze these. Layer them between sheets of parchment or waxed paper in a zip-lock freezer bag for up to 2 months.
Paula says
I never thought of using cottage cheese for pancakes. These are good.