Cottage Cheese Pancakes
These Cottage Cheese Pancakes are soft and fluffy on the inside with slightly crispy edges and over 20 grams of protein per serving — all for just $1.38. Made with simple pantry ingredients and ready in under 30 minutes. My family now requests these over regular pancakes every single weekend and my college boys especially love them for the protein boost.
Servings: 2
Cost: $2.75, $1.38 per Serving
Ingredients
- ½ cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 cup Full Fat Cottage Cheese
- 2 Large Eggs
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Milk
- Maple Syrup for serving
Instructions
- Stir together the flour and baking powder in a large bowl. Set aside.
- Add the cottage cheese, eggs, sugar, and vanilla to a blender or food processor. Blend until smooth.
- Pour the cottage cheese mixture into the flour mixture and stir until combined.
- Gradually stir in the milk until the batter is thick but pourable. You may not need all the milk.
- Heat a griddle or large skillet over medium heat and coat with nonstick cooking spray.
- Pour ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on top and the edges begin to set.
- Flip and cook for 2–3 minutes, or until cooked through.
- Serve warm with maple syrup.
Video
Notes
This recipe makes approximately 6-8 pancakes.
You may or may not need all the milk in this recipe. Watch the batter closely when it’s added in and just stir until it’s an easy pourable consistency. Also, you can use almond milk or heavy cream instead of the milk in this recipe.
Refrigerate any leftover pancakes in an airtight container for up to 1 week or freeze in a freezer bag for up to 3 months.
Nutrition
Calories: 318kcal | Carbohydrates: 35g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 612mg | Potassium: 229mg | Fiber: 1g | Sugar: 10g | Vitamin A: 409IU | Calcium: 253mg | Iron: 3mg
