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.

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.

INGREDIENTS

• Cottage cheese
• Eggs
• Flour
• Maple syrup
• Baking powder
• Pinch of salt

HOW TO MAKE COTTAGE CHEESE PANCAKES

• Add the cottage cheese, eggs, vanilla, monk fruit sweetener (or maple syrup) to a blender. Blend until completely smooth. Add the flour, baking powder, and salt. Pulse a few times just until combined. Do not overblend.
• OR pour the blended cottage cheese in a bowl and stir in the dry ingredients.
• Let the batter rest for 5 minutes while you heat a lightly greased skillet or griddle over medium-low heat. Scoop about 1/4 cup batter for each pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles form on top and the edges look set. Flip carefully and cook another 1 to 2 minutes until golden and cooked through.

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.
• 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

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

Cottage Cheese Pancakes

Creamy, protein packed cottage cheese pancakes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 10 small/medium pancakes

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup small curd cottage cheese full-fat or low-fat
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons granulated monk fruit sweetener or 2 tablespoons maple syrup
• 1 tablespoon milk only if using monk fruit instead of syrup
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of sal

Method

 

1. Add the cottage cheese, eggs, vanilla, monk fruit sweetener (or maple syrup), and milk if using to a blender. Blend until completely smooth.
2. Add the flour, baking powder, and salt. Pulse a few times just until combined. Do not overblend.
3. OR pour blended cottage cheese into a bowl and stir in dry ingredients.
4. Let the batter rest for 5 minutes while you heat a lightly greased skillet or griddle over medium-low heat.
5. Scoop about 1/4 cup batter for each pancake onto the hot skillet.
6. Cook for 2 to 3 minutes, or until bubbles form on top and the edges look set.
7. Flip carefully and cook another 1 to 2 minutes until golden and cooked through.
8. Serve warm with fruit, butter, syrup, nut butter, or yogurt

Tried this recipe?Let us know how it was!

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