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
- 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
- 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
- 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
Cottage Cheese Pancakes
Ingredients
- 1 cup small curd cottage cheese I like using full fat too. low fat or larger curds wont work as well
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
Instructions
- In a medium bowl. Whisk the eggs vigorously then stir in the cottage cheese, vanilla, and maple syrup.
- In another bowl mix the flour, baking powder, and salt. Stir in the cottage cheese mix.
- Let sit for a couple minutes while you heat a skillt.
- Pou about 1/3 cup batter for each pancake. Cook a couple minutes each side. Store any leftover in the fridge.
How many eggs?
3 eggs 🙂 updated the recipe, thanks
Thanks! The recipe seems to be for meatloaf now. The “jump to recipe link” goes to a sausage pasta recipe.
All fixed now Carol! Thanks for pointing that out