Cottage cheese might not be the first ingredient that comes to mind when you think of pancakes but it is a delicious and welcomed addition to this classic breakfast dish. Crispy on the outside, fluffy on the inside, and packed full of protein, these cottage cheese pancakes are a quick and easy breakfast you can enjoy any day of the week.
I made these pancakes with all-purpose flour, however, you could easily make them with whole wheat flour, oat flour, or quick-cooking oats if you wanted to increase the fiber content a little bit. These cottage cheese pancakes also store really well in the fridge so they are perfect as a meal prep idea for quick and easy weekday breakfasts.
More Cottage Cheese Recipes:
More Healthy Pancake Recipes:
- Blueberry Yogurt Pancakes
- Lemon Ricotta Pancakes
- Banana Oatmeal Pancakes
- Oatmeal Applesauce Pancakes
Cottage Cheese Pancakes
Crispy on the outside and fluffy on the inside, these cottage cheese pancakes are a quick and easy breakfast you can enjoy any day of the week.
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 8 pancakes
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Category: Breakfast
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 cup cottage cheese
- 2 eggs, whisked
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, plus more as needed
Instructions
- In a large bowl, add the wet ingredients; cottage cheese, eggs, melted butter, and vanilla extract, and stir until well combined.
- In a medium bowl, add the dry ingredients; flour, sugar, baking powder, and salt, and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined. Add the milk to the mixture and mix again to combine. If you find the mixture too thick, add another splash or two of milk as needed to help thin it out.
- Heat a griddle or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the griddle or pan and cook until golden brown, roughly 1-2 minutes per side.
- Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- Once complete, serve the pancakes with berries of your choice and/or a drizzle of maple syrup.
My family loved these! So light and fluffy!
Could you add a scoop of protein powder to this recipe? Would you need to adjust the flour quantity?
I haven’t tested it but it should work! And yes, just reduce the flour a tiny bit. 🙂
Could oatmeal be used in place of flour to up the fibre?
To use oats, I would recommend blending rolled oats in a food processor or blender to create an oat “flour” in order to retain the of the pancakes. Alternatively, you can add fiber content of the dish by serving them with berries. 🙂
Przepyszne jedzenie
I doubled the recipe and am so glad I did. It was a HIT with everyone. My son, a fan of pancakes said they were “real pancakes, not panfakes”. That is a very big compliment.
I’m so happy everyone liked them and love your son’s comment – fantastic! Thank you for sharing. 🙂
Has anyone tried this with cornmeal in place of flour? We try to avoid wheat flour.
I’ve not tested it but it might work. Let me know if you try it!
Cinnamon apple pancakes are both
Filling and satisfying thank you so much for sharing Stephanie
This is definitely a keeper
These are actually really great. I mix the wet ingredients in the blender (I’m not a fan of cottage cheese texture) before mixing it with the dry and it works out great. Also a note if you’re going to make these – they can burn quite quickly and bubbles don’t break through the uncooked surface like they do on other pancakes to indicate that they’re fully cooked. Awesome recipe though, will make again and again!
Love that! Thanks for sharing your tips, Alison!