These cottage cheese pancakes are some of the best pancakes I’ve ever tasted, and they’re so easy to make with just 6 simple ingredients.
Who Knew Cottage Cheese Pancakes Could Be This Good!
Cottage cheese is packed with protein, so I wondered: Would pancakes made with cottage cheese actually be good? Well, after making these pancakes multiple times a week for the past month or so I can honestly say that yes, cottage cheese pancakes are some of the best pancakes I’ve ever eaten. They’re fluffy, slightly tangy from the cottage cheese and absolutely incredible topped with a pat of melty butter and maple syrup.
The key to making the best fluffy cottage cheese pancakes is to blend only the wet ingredients (many recipes also add the dry ingredients to the blender but I found that this produced a much thinner batter and thinner pancakes). The egg/cottage cheese mixture gets nice and airy, and stays that way when you fold it into the dry ingredients. This makes light, fluffy pancakes!
Ingredient Notes
Cottage cheese plus 4 eggs in the batter make these cottage cheese pancakes higher in protein and more filling than traditional pancakes. Here’s what you’ll need to make them:
- All-Purpose Flour: To make sure you get an accurate measurement of flour, use a kitchen scale and the weight measurement provided in the recipe. If using measuring cups, be sure to fluff the flour in your container, then lightly spoon it into your measuring cup and level it off.
- Baking Powder: Helps the pancakes to puff up as they cook.
- Cottage Cheese: I’ve tested this recipe with lactose free cottage cheese and it works great, for those of you who are sensitive to dairy. I use 4% cottage cheese.
- Eggs: You’ll need 4 large eggs.
- Pure Maple Syrup: For a bit of sweetness.
- Vanilla Extract: A little vanilla makes just about any baking recipe better!
The cottage cheese adds a slight tangy flavor and makes these pancakes taste almost lemony to me. I think adding a little lemon zest to boost that lemon flavor would be delicious!
How to Make Cottage Cheese Pancakes
Combine dry ingredients: Whisk together the flour and baking powder in a mixing bowl.
Blend wet ingredients: Add the cottage cheese, eggs, maple syrup and vanilla to a blender. Blend until smooth.
Combine: Pour the wet ingredients from the blender into the bowl with the dry ingredients. Use a rubber spatula to gently mix the batter together until it’s just combined, being careful to not over-mix. The batter will be thick and airy.
To cook the pancakes, butter a preheated griddle or skillet. Scoop the pancake batter onto the griddle, using about 1/4 cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes.
These pancakes come off the griddle nice and fluffy, and almost creamy in the middle. They are so good!
More Favorite Breakfast Recipes
Try one of these breakfast ideas next:
- Breakfast Burritos – I like to meal prep these on the weekend and then keep them in the freezer for quick weekday breakfasts.
- Overnight Oats – My go-to make-ahead breakfast! These are easy to customize; I like to add Greek yogurt, almond butter and chia seeds for extra protein and fiber.
- Chia Seed Pudding – So creamy and it almost tastes like dessert for breakfast.
- Sweet Potato Hash – This veggie-filled breakfast is so satisfying, with eggs, sweet potatoes and other vegetables cooked in a skillet.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Cottage Cheese Pancakes
Ingredients
- 1 cup (120g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups (339g) cottage cheese, I use 4%
- 4 large eggs
- 2 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- butter, for cooking the pancakes
Instructions
- (If you'll be using an electric griddle to cook the pancakes, start preheating it now to medium heat. I set mine to 325°F.)
- In a medium mixing bowl, whisk together the flour and baking powder. Set aside.1 cup (120g) all-purpose flour, 2 teaspoons baking powder
- To a blender, add the cottage cheese, eggs, maple syrup and vanilla. Blend until smooth.1 ½ cups (339g) cottage cheese, 4 large eggs, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract
- Pour the wet ingredients from the blender into the dry, scraping out as much as you can from the blender. Use a rubber spatula to gently mix the batter together until just combined. Do not over-mix. (The batter will be thick and airy.)
- Heat a skillet or electric griddle over medium heat. Add a pat of butter to the pan. Once melted, spread the butter around the skillet.
- Scoop the pancake batter onto the griddle, using about 1/4 cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Repeat with remaining batter, adding more butter to the skillet to cook each batch of pancakes.
- Serve pancakes with butter and maple syrup, if desired.
Notes
- Measuring the Flour: To make sure you get an accurate measurement of flour, use a kitchen scale and the weight measurement provided in the recipe. If using measuring cups, be sure to fluff the flour in your container, then lightly spoon it into your measuring cup and level it off.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I love to keep a stash of these in my freezer for quick breakfasts and snacks!
If I use whole wheat flour would it change the texture significantly?
I think they would be a little heartier, but still very good!