Cottage Cheese Pancakes

4.97 from 66 votes

Cottage cheese pancakes are a protein-packed twist on traditional pancakes with a mild, tangy flavor and fluffy texture that's easy to make!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Resting time 10

Total Time 30

Servings servings

Calories 360kcal

Author Yumna Jawad

Equipment

Ingredients

4 large eggs
1 cup cottage cheese
¼ cup milk
3 tablespoons maple syrup plus more for serving
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder aluminium free
½ teaspoon cinnamon
2 tablespoons melted butter plus more for cooking
Fresh berries for serving

Instructions

In a large bowl, whisk together eggs, cottage cheese, milk, maple syrup and vanilla extract until combined. Sift in flour, baking powder and cinnamon. Whisk until the flour is incorporated.
Whisk in the melted butter, then let the batter rest for 10 minutes.
When ready to cook, lightly butter a large skillet and set over medium heat. When the skillet is hot, add the batter to the pan in about ¼ cup mounds, taking care not to crowd the pan. Cook for about 2 to 3 minutes per side. Repeat with remaining batter, adding more butter to the cooking surface as needed.
Serve warm topped with maple syrup and fresh berries.

Video

Notes

Storage: Pancakes are best enjoyed freshly made, but if you have leftover cottage cheese pancakes, place them in an airtight container and refrigerate them. To reheat, place on a sheet pan and warm in a preheated 350° oven for about 5 minutes or until heated through. Or, you can pop them in the microwave with a damp paper towel, heating in 30-second intervals until hot.

Tips:

Don't overmix! Overmixing the batter can make them tough. Fold the wet and dry together until just combined for a fluffy pancake.

Rest the batter. Give your batter about 10 minutes before cooking to allow the ingredients to fully hydrate, relax the gluten, and activate leavening agents. This results in a smoother, more consistent batter, more tender texture, and fluffier pancakes.

Use small curd cottage cheese. The smaller curds create a smoother texture and a more pleasant mouthfeel in the pancakes. If only large curd is available, you can just blend it quickly in a blender or food processor.

Add the butter last. This helps to prevent it from solidifying and clumping together which can happen if the melted butter is added to the batter too early or if it's added to a colder batter. Whisking the melted butter in quickly after the batter is combined can incorporate it smoothly and distribute the fat evenly throughout the mixture.

Nutrition