Cottage Cheese Pancakes Recipe

Close-up of a stack of cottage cheese pancakes drizzled with maple syrup and topped with blueberries.

Cottage Cheese Pancakes Recipe

Make these high-protein Cottage Cheese Pancakes for breakfast! They’re quick and easy to make with the help of a blender and just a few ingredients.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings to 10 pancakes

Calories 151kcal

Author John Kanell

Equipment

Blender
Large mixing bowl
Large nonstick skillet or griddle pan

Ingredients

1½ cups cottage cheese (360g)
2 large eggs
2 tablespoons sugar
2 tablespoons melted butter plus more for cooking
1 cup all-purpose flour (120g)
2 teaspoons baking powder
¼ teaspoon salt

Instructions

In the canister of a blender, combine the cottage cheese, ¼ cup water, eggs, sugar, and melted butter. Blend on medium-low speed for about 30 seconds, until fully combined.
In a large bowl, whisk to combine the flour, baking powder, and salt. Add the cottage cheese mixture to the flour mixture and stir gently to combine.
Heat a large skillet or griddle over medium heat. Once hot, brush with butter to lightly grease the pan. Working in batches, add ¼ to ⅓ cup of batter for each pancake. (It will spread slightly).
Cook for 4 to 5 minutes, until golden on the bottom and bubbles start to appear on the top. Flip over and cook for an additional 3 to 4 minutes or until golden brown and the center is set. Adjust the heat to medium-low as needed, if the pancakes are browning too quickly before the center is set. Grease the skillet between batches with more butter, as needed.
Serve hot with butter, fresh berries, and a drizzle of maple syrup.

Notes

These pancakes work as either a sweet or savory breakfast. For a sweet preparation, add up to 1 teaspoon of vanilla extract. For a savory preparation, reduce the sugar to 1 tablespoon.
For a richer pancake, replace the water with whole milk, buttermilk, or non-dairy milk.

Nutrition

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