Easy Cottage Cheese Pancakes
Light, protein-packed cottage cheese pancakes that cook up fluffy and golden in minutes. Perfect for busy mornings and delicious with syrup, berries, or a dollop of yogurt.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup cottage cheese whole milk recommended
- 3 large eggs
- 0.5 cup all-purpose flour spoon and level
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder aluminum-free if possible
- 0.25 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted cooled slightly
- 1 tablespoon unsalted butter for the skillet
Instructions
Preparation Steps
- In a blender, combine cottage cheese, eggs, vanilla, and sugar. Blend until completely smooth, 20 to 30 seconds.
- In a bowl, whisk flour, baking powder, and salt. Make a well and pour in the blended mixture along with the melted butter. Stir gently until just combined; a few small lumps are fine. Let batter rest 5 minutes.
- Heat a nonstick skillet over medium-low heat. Brush with a little butter. Scoop batter using about 0.25 cup per pancake.
- Cook until the edges look set and small bubbles form on top, 2 to 3 minutes. Flip and cook until golden and cooked through, 1 to 2 minutes more. Adjust heat as needed to prevent over-browning.
- Serve warm with maple syrup, fresh berries, or yogurt.
Notes
For thicker pancakes, add 1 to 2 tablespoons more flour. For a tangy twist, add 1 teaspoon lemon zest. To make gluten-free, use a 1:1 gluten-free flour blend or oat flour. Cook low and slow for even browning.