Cottage Cheese Pancakes

Cottage cheese is really having a moment and I am here for it! I love finding new ways to enjoy it and these cottage cheese pancakes are one of my favorites. I mean who doesn’t love pancakes?

I’m usually a savory person but sometimes I crave something sweet. These protein cottage cheese pancakes are the perfect sweeter way to start the day. Packed with protein and delicious flavor, these pancakes will satisfy your cravings. Plus, they’re super easy to make! They also make a great snack. One of my favorites for the kids. Can’t beat a protein snack for little ones, or adults.

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These cottage cheese pancakes are light and fluffy, but still have enough protein to keep you full until lunch. Plus, they’re super easy to make and can be topped with any of your favorite toppings. Simple ingredients, eggs, flour, cottage cheese, baking powder, and a little maple syrup make these a breeze to whip up.

If I still haven’t sold you on adding cottage cheese to your pancakes, I can assure you it doesn’t taste like a plate of cottage cheese. Because of the maple syrup, it sweetens it up. And when you cook the cottage cheese, it gets creamier and melty and blends in perfectly with the rest of the batter. I tried blending all the ingredients so the batter is completely smooth but I didn’t much care for the final result. If you don’t want any cottage cheese bits, you can just blend the cottage cheese first. Don’t blend with the other ingredients.

INGREDIENTS

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• Cottage cheese – You want to use a small curd. The creamier the better.
• Eggs
• Flour
• Maple syrup
• Baking powder
• Pinch of salt

HOW TO MAKE COTTAGE CHEESE PANCAKES

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• Start by whisking cottage cheese, eggs, and maple syrup together in a medium bowl until just combined.
• Stir in the flour and baking powder with a pinch of salt.
• In a warm, buttered non-stick pan pour 1/4 cup of batter and cook for a few minutes. Flip when the bottom side is browning. You won’t see the typical pancake bubbles.

TIPS AND COMMON QUESTIONS FOR PANCAKES

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• Use a small curd, creamier cottage cheese. This will give the best results.
• Also good to use a non-stick pan and make sure it’s buttered well.
• Can I blend the batter? I didn’t like the result as much but if you choose to do this, I recommend blending the cottage cheese but hand-mixing the rest. The way you can still get a creamy batter.
• How do I store leftovers? Keep them in refrigerator and warm them to serve again. My kids actually like them cold for a snack.

MORE RECIPES LIKE THIS

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• Almond flour banana pancakes
• Healthier Baked French Toast
• Pumpkin Coffee Cake