Description
These cottage cheese pancakes are incredibly fluffy, protein-rich, and wonderfully tender. Made with simple ingredients like cottage cheese, eggs, and flour, they create a satisfying breakfast that’s both nutritious and comforting. Perfect for weekend brunch or busy weekday mornings.
Ingredients
For the Pancakes:
- 1½ cups cottage cheese (any fat content works, though whole milk creates the richest flavor)
- 4 large eggs (room temperature blend more easily)
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (just enough sweetness to balance the tang)
- 1 tablespoon baking powder (the secret to that lovely fluff)
- 1 cup all-purpose flour (measure carefully – don’t pack it)
- ¼ cup neutral oil for frying (vegetable, canola, or avocado oil work beautifully)
For Serving:
- Maple syrup, honey, jam, or fresh berries (whatever your heart desires!)
Instructions
Start by adding the cottage cheese to your large mixing bowl. Don’t worry if it looks a little lumpy – that’s exactly what we want! Crack in those eggs and mix everything together with a whisk or fork until well combined. It should look creamy with little curds throughout.
Stir in your vanilla extract and sugar until they’re nicely incorporated. The sugar will dissolve quickly, and you’ll start to smell that lovely vanilla warmth. This is when your kitchen starts to feel like home.
Sprinkle the baking powder over your mixture and stir it in thoroughly. This is your secret weapon for fluffy pancakes, so make sure it’s evenly distributed throughout the batter.
Here’s where gentle hands make all the difference. Add your flour and stir just until you can’t see any dry streaks anymore. The batter will be thicker than regular pancake batter, and that’s perfect. A few small lumps are fine – overmixing will make your pancakes tough instead of tender.
Place your skillet over medium heat and let it warm up for a couple of minutes. Add just enough oil to lightly coat the bottom – about a tablespoon or so. You’ll know it’s ready when a drop of water sizzles gently on the surface.
Scoop about 3 tablespoons of batter per pancake into your hot skillet. Don’t crowd them – leave plenty of space between each one so you can flip them easily. Let them cook undisturbed for 2 to 3 minutes. You’ll see little bubbles forming around the edges, and the bottoms should be a beautiful golden brown.
This is the fun part! Slide your spatula under each pancake and flip it over with confidence. Cook the second side for another 2 to 3 minutes until it’s golden and the pancake feels set when you gently press the center. If you’re making a big batch, keep finished pancakes warm in a 200°F oven.
Transfer your gorgeous pancakes to a plate and serve them while they’re still warm and fluffy.
Notes
- Test your heat first – Cook one test pancake before committing to a full batch. This lets you adjust the temperature if needed
- Blend for smoothness – If you’re not a fan of cottage cheese curds, give the batter a quick blitz in the blender before adding the flour
- Add more oil as needed – Don’t let your pan get too dry between batches, or the pancakes will stick and tear
- Watch for doneness – The pancake is ready to flip when the edges look set and the bottom is golden brown, not when bubbles appear on top like regular pancakes
- Avoid pressing down – Resist the urge to press on your pancakes with the spatula while they cook – this squeezes out air and makes them dense
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American