Cottage Cheese Pancakes

4.97 from 30 votes

Simple Ingredients makes these Cottage Cheese Pancakes so delicious. These pancakes are soft, fluffy and packed with protein!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: TOTAL RECIPE COST: $2.75, COST PER SERVING (2 servings): $1.38

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

In a large mixing bowl, stir together ½ cup all-purpose flour and 1 teaspoon baking powder. Set aside.
Add 1 cup full fat cottage cheese, 2 large eggs, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract to a blender or food processor. Blend until smooth and fully combined.
Pour the cottage cheese mixture into the flour mixture and stir until combined.
Slowly stir in 2 tablespoons milk until the batter reaches an easy-to-pour consistency.
Preheat a griddle or large skillet over medium heat and spray with non-stick spray.
Use a ¼-cup measuring cup to scoop and pour the batter onto the pan in circular shapes. The batter will be thick.
Cook the pancakes until bubbles begin to form on top and the edges start to set.
Flip the pancakes and cook for an additional 2–3 minutes, until fully cooked through.
Serve warm with maple syrup and enjoy!

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