Cottage Cheese Pancakes
Description
Looking for a breakfast that’s both fluffy and filling? These Cottage Cheese Pancakes deliver a soft texture with a boost of protein, making them a great way to start your day.
Blending cottage cheese into the batter creates a smooth consistency while adding nutrients like calcium and protein—perfect for a balanced breakfast the whole family will enjoy.
Share this recipe
Print Recipe
Ingredients
- 1 cup 2% cottage cheese
- 2 eggs
- 1½ teaspoons vanilla extract
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup flour
- ½ cup milk
- ¼ cup canola oil
Instructions
- Blend batter. In a blender, add ingredients in this order: cottage cheese, eggs, canola oil, milk, vanilla extract, sugar, baking powder, and flour. Blend until smooth.
- Preheat skillet. Coat a skillet with cooking spray or melt butter over medium heat.
- Cook pancakes. Pour batter onto skillet using about 1/3 cup per pancake. Cook until bubbles form on the surface, then flip and cook until both sides are golden brown.
- Serve. Enjoy with maple syrup, jam, peanut butter, or fresh fruit.
- b Refrigerate and use within 3 days. Reheat before serving.
Why Cottage Cheese?
Cottage cheese adds protein and calcium while helping create a soft, tender pancake texture. It’s a simple way to make breakfast more satisfying and nourishing.Make It Your Own
- Add blueberries or chocolate chips to the batter
- Top with Greek yogurt for extra protein
- Use whole wheat flour for added fiber
- Sprinkle with powdered sugar for a classic finish
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet or microwave
- Freeze for up to 2 months for quick breakfasts