Cottage Cheese Pancakes

Rate this Recipe!

from kristineskitchenblog.com

These cottage cheese pancakes are soft, fluffy and so easy to make with only 6 ingredients! I absolutely love the taste and texture of these pancakes, plus each two-pancake serving has about 10 grams of protein.

Prep Time10

Cook Time10

Total Time20

Servings: 3.5-inch pancakes

Calories: 163kcal

Author: Kristine Rosenblatt

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.

Video

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!

Nutrition

Nutrition information is only an estimate.