Cottage Cheese Pancakes are a nutritious and flavorful breakfast option that blends the creaminess of cottage cheese with a light, fluffy texture. These pancakes are packed with protein, making them a great choice for a balanced meal.
They’re easy to make, requiring simple ingredients like eggs, flour, and cottage cheese, and can be customized with beautiful toppings. Perfect for a healthy start to the day, Cottage Cheese Pancakes offer a delicious twist on the classic breakfast favorite. Whether served with fresh fruit, honey, syrup or a sprinkle of cinnamon, Cottage Cheese Pancakes make a satisfying and guilt-free way to start the day.
Light, fluffy, and protein-packed, cottage cheese pancakes are a delightful twist on the classic breakfast favorite. These pancakes bring a creamy richness from the cottage cheese, making them perfect for a wholesome start to the day. Plus, they’re super easy to make and can be customized for various dietary needs.
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Ingredients
- ½ cup all-purpose flour, or whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup cottage cheese, I used Good Culture 4%
- 2 large eggs
- 1 Tablespoon maple syrup, plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk or cow milk
Cottage Cheese: High in protein and low in fat, cottage cheese adds a velvety texture to the pancakes. Its mild flavor blends perfectly with both sweet and savory toppings.
Almond Milk: A dairy-free alternative to regular milk, almond milk keeps the pancakes light. It’s also low in calories and adds a subtle nutty flavor.
All-Purpose Flour: The base for your pancakes, this versatile flour provides structure while keeping the pancakes soft and fluffy.
Watch video of the recipe here: Easy Pancakes
Instructions
Add cottage cheese, eggs, maple syrup and vanilla to a blender or food processor and blend until combined and smooth.
Add wet ingredients to the dry ingredients and stir to combine. If your batter seems too thick add in the almond milk and stir to combine again.
You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick.
You should be able to make 8 pancakes.
Reasons to Adore this Recipe:
This cottage cheese pancakes recipe is ideal for those who are looking for a higher-protein breakfast that still feels indulgent. Fitness enthusiasts, families with kids, or anyone wanting a more filling morning meal without extra fuss will love these pancakes. Plus, they’re perfect for anyone who enjoys experimenting with healthier alternatives without compromising on flavor.
Substitutions
Egg-Free: Replace the egg with a flax or chia egg (1 tablespoon ground flax/chia + 3 tablespoons water, let sit for 5 minutes).
Low-Carb: Use almond flour or coconut flour as a low-carb option instead of all-purpose flour.
Try my another pancake recipe that is: Almond pancakes
Variations
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend.
High-Protein: Add a scoop of protein powder to the batter for an extra boost.
Sweet: Mix in chocolate chips or fresh berries for a sweet treat.
Equipment
For making a smooth batter for the pancakes buy this blender: https://amzn.to/4gBrlUT
As you blend, ingredients are continuously forced down into the blades and circulated around the jar — thoroughly crushing the hardest foods with ease
Storage
Refrigerator: Allow the pancakes to cool completely before placing them in an airtight container. Store them in the fridge for up to 3-4 days. When ready to eat, reheat in the microwave or toaster for a quick breakfast.
Freezer: For longer storage, freeze the pancakes. Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Then transfer the frozen pancakes to a freezer-safe bag or container. They can be stored for up to 2-3 months. To reheat, pop them in the toaster or microwave straight from the freezer.
Top tip
For the fluffiest pancakes, be sure not to overmix the batter. Mix just until the ingredients are combined to avoid tough, dense pancakes.
FAQ
Yes, you can substitute almond milk with cow milk or any other milk of your choice.
To make the pancakes fluffier, make sure not to overmix the batter, and use fresh baking powder for maximum rise.
It's best to cook the pancakes fresh, but you can store the batter in the fridge for up to 1 day. Just stir gently before using.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
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