Cottage Cheese Pancakes

5 from 7 votes

Cottage cheese pancakes? You bet! These protein-packed pancakes use less flour as a regular pancakes, relying on eggs and cottage cheese instead. They have a soft, tender texture, with crispy edges and a slightly sweet flavor -- kind of like French toast. This recipe can easily be doubled or tripled.

Prep Time10

Cook Time5

Course: Breakfast, Breakfast and Brunch

Cuisine: American

Servings: pancakes

Calories: 43kcal

Author: Kathy Kingsley

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