Ever wonder how to get those perfectly fluffy, protein-packed pancakes you see everywhere? Well, I think I’ve found the secret, and it’s a bit of an unexpected one: cottage cheese! I know, I know… it sounds a little strange, but trust me on this. These pancakes with cottage cheese are a total game-changer for breakfast. They’re light, they’re tender, and they have this subtle richness without being heavy. Plus, they keep you full for so much longer than regular pancakes. Ready to give them a try?

Ingredients for these Pancakes with Cottage Cheese

Here’s what you’ll need to whip up a batch. This should make about 8-10 pancakes, perfect for two or three people!

1 cup all-purpose flour (or whole wheat for a healthier kick)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar (or maple syrup if you prefer)
1 cup cottage cheese (full-fat gives the best texture, but low-fat works too!)
2 large eggs
1/2 cup milk (any kind works – dairy or non-dairy)
1 teaspoon vanilla extract
Butter or oil for the skillet

Instructions

First things first, mix your dry ingredients. In a medium-sized bowl, just whisk together the flour, baking powder, salt, and sugar. This helps make sure everything is evenly distributed… no one wants a salty bite!
Now for the wet stuff. In a separate, larger bowl, beat the eggs and then mix in the cottage cheese, milk, and vanilla extract. If you want a really smooth pancake, you can pop all these wet ingredients into a blender and give them a quick blitz until the cottage cheese is mostly smooth. I usually just mash it up with a fork because I don’t mind a little texture!
Combine everything! Pour the dry ingredients into the wet ingredients bowl. Mix them together with a spatula or spoon until they’re just combined. And I mean *just* combined! A few lumps are totally okay. Over-mixing is the enemy of fluffy pancakes, so be gentle.
Time to cook! Heat up a non-stick skillet or griddle over medium heat. Add a little pat of butter or a swirl of oil. Once it’s nice and hot, pour about 1/4 cup of batter for each pancake.
Watch for bubbles. Let them cook for about 2-3 minutes on the first side. You’ll know it’s time to flip when you see little bubbles popping on the surface and the edges look a bit dry. Flip ’em over and cook for another 1-2 minutes until they’re beautifully golden brown.
Serve and enjoy! Stack them high and serve immediately with your favorite toppings. I love them with fresh berries and a drizzle of maple syrup.

Cook and Prep Times

Prep time: About 10 minutes
Cook time: About 15 minutes
Total time: Around 25 minutes

Nutritional Information

Here’s a rough estimate per pancake, but remember, this can change depending on the exact ingredients you use (like full-fat vs. low-fat cottage cheese and your toppings!).

Calories: Approx. 90-110 kcal
Protein: Approx. 6-8 g
Carbohydrates: Approx. 10-12 g
Fat: Approx. 2-4 g

Frequently Asked Questions

Can you taste the cottage cheese in the pancakes?

Honestly, not really! You don’t get a cheesy flavor at all. The cottage cheese mostly blends in, adding a wonderful moistness and a slight tang that really complements sweet toppings. If you blend the batter, you won’t even notice the texture. It just makes them incredibly tender and protein-rich.

How do I store and reheat leftover pancakes?

These pancakes store beautifully! Just let them cool completely, then pop them into an airtight container or a zip-top bag in the fridge for up to 3 days. To reheat, you can use a toaster (my favorite for a slightly crispy edge!), microwave them for about 30-45 seconds, or warm them up in a skillet over low heat.

Can I make these cottage cheese pancakes gluten-free?

It’s a really easy swap. Just substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend (one that contains xanthan gum usually works best). The texture might be slightly different, but they’ll still be delicious. Oat flour is another great option!