Cottage Cheese Pancakes
Delightful, fluffy pancakes made with cottage cheese for a unique taste and extra protein, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or low-fat) Well-drained for best results
- 1 cup all-purpose flour Use a 1:1 gluten-free blend if needed
- 2 large eggs (room temperature) Best for mixing
- 1 teaspoon baking powder For fluffiness
- 1 teaspoon vanilla extract Or maple extract for variation
- ½ teaspoon salt Essential for flavor balance
- 1 tablespoon sugar Optional, enhances sweetness
- Butter or oil for cooking Unsalted butter preferred for flavor
Instructions
Preparation
- In a mixing bowl, add 1 cup of cottage cheese, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend until smooth, leaving a few lumps for texture.
- In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon sugar, if using.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
Cooking
- Preheat a non-stick skillet or griddle over medium heat, adding a pat of butter or drizzle of oil until melted.
- Pour about ¼ cup of batter onto the griddle to form each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Serve hot with your favorite toppings like syrup, fresh fruit, or Greek yogurt.
Notes
Let batter rest for a few minutes before cooking for better flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat in a toaster or microwave.