Cottage cheese pancakes are fluffy, soft, and super easy to make! They use cottage cheese for a tasty twist, giving them a protein boost and a fun texture.
These pancakes are my weekend treat! I love serving them with fresh fruit or a drizzle of maple syrup. Best part? You can stack ‘em high and no one will judge your pancake tower! 🥞
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese works best for these pancakes as it blends smoothly into the batter. If you prefer a smoother texture, you can blend the cottage cheese before adding it.
Eggs: Eggs provide structure and fluffiness. For a vegan option, try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for 5 minutes).
All-purpose flour: This is essential for the pancake structure. You can substitute it with whole wheat flour for a heartier taste or a gluten-free blend if needed.
Sugar: Granulated sugar enhances sweetness. If you want to reduce sugar, try using honey or maple syrup instead, adjusting the liquid in your batter as necessary.
Vanilla extract: This adds flavor. If you don’t have it, a pinch of cinnamon or nutmeg can be a nice substitute for warmth.
How Do I Make Fluffy Pancakes with Cottage Cheese?
To achieve those soft and fluffy pancakes, focus on the mixing and cooking techniques!
- Mix Carefully: When combining wet and dry ingredients, stir gently. Avoid over-mixing, as this can make the pancakes tough.
- Rest the Batter: Letting the batter sit for a few minutes can help it thicken slightly, which creates fluffier pancakes.
- Heat Dominance: Preheat your skillet but don’t cook on too high a heat. Medium is key—too hot will cook the outside quickly while leaving the inside raw.
- Flip Gently: Use a spatula to flip the pancakes when bubbles form on the surface. This indicates they’re ready!
These tips will ensure your cottage cheese pancakes come out perfectly fluffy every time!
Delicious Cottage Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup cottage cheese (small curd preferred)
- 3 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Butter or oil for frying
For Serving:
- Powdered sugar, for dusting (optional)
- Fresh blueberries and strawberries, for serving
How Much Time Will You Need?
This tasty recipe takes about 10 minutes to prepare and another 10 minutes to cook, so you can whip up a delicious breakfast in about 20 minutes!
Step-by-Step Instructions:
1. Whisk the Eggs:
Start by cracking the eggs into a large mixing bowl. Use a whisk to beat the eggs lightly until they’re combined but not frothy.
2. Mix in Cottage Cheese:
Add the cottage cheese and vanilla extract into the bowl with the beaten eggs. Stir gently until everything is mixed well together. Don’t worry about lumps; they’re part of the pancake’s charm!
3. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, granulated sugar, salt, and baking powder. This will give your pancakes a nice lift!
4. Mix Wet and Dry Ingredients:
Slowly sprinkle the dry ingredients into the bowl of wet ingredients. Stir gently with a spatula just until combined. Your batter should be thick and somewhat lumpy, thanks to the cottage cheese.
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and add a little butter or oil to grease the surface. Wait until it’s hot but not smoking.
6. Cook the Pancakes:
Using a tablespoon, scoop about 2-3 tablespoons of batter for each pancake and pour it onto the skillet. Shape them gently into rounds. Cook for about 2-3 minutes until you see bubbles forming on the edges.
7. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and let them cook for another 2 minutes until they are golden brown and cooked through.
8. Keep Warm:
Transfer the cooked pancakes to a plate and cover them with a kitchen towel to keep warm while you cook the rest of the batter.
9. Serve with Toppings:
Stack your pancakes on a plate and dust with powdered sugar if you like. Top them with fresh blueberries and sliced strawberries for a fruity touch!
10. Enjoy!
These pancakes are best enjoyed warm, maybe with a drizzle of maple syrup or your favorite toppings for an extra treat. Enjoy your delicious breakfast!
These cottage cheese pancakes are a delightful way to start your day—a perfect combination of fluffiness, taste, and nutrition!
Can I Use Low-Fat Cottage Cheese Instead?
Absolutely! Low-fat cottage cheese will work well in this recipe. Just keep in mind that it may affect the fluffiness slightly, but your pancakes will still be delicious and fluffy!
Can I Substitute Egg for a Vegan Option?
Yes! For a vegan alternative, use flax eggs instead. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg you want to replace. Let it sit for about 5 minutes until it thickens before adding it to the batter.
How to Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for about 3 days. For longer storage, freeze them by layering with parchment paper and placing them in a freezer-safe bag. They can be reheated in a toaster or microwave!
Can I Add Other Ingredients to the Batter?
Certainly! Feel free to mix in ingredients like blueberries, chocolate chips, or chopped nuts directly into the batter for an extra flavor boost. Just be mindful not to overload the batter, which can affect the pancake’s fluffiness!
