Cottage Cheese Pancakes are an absolute game-changer for breakfast! If you’ve ever been hesitant about using cottage cheese, this recipe will completely change your view. It’s an easy way to add more protein and flavor to your morning, plus it’s versatile enough to serve with a variety of toppings. In our home, we love cooking with cottage cheese—not only does it enhance the texture, but it also works wonderfully as a filling for desserts. If you enjoy these pancakes, you may want to try making our delicious cottage cheese buns too!
Tips for Perfect Cottage Cheese Pancakes
- Reapply Oil: Use canola oil, light olive oil, or even coconut oil to fry your pancakes. Be sure to reapply the oil in between pancakes to prevent them from sticking.
- Choose the Right Cottage Cheese: The size of the curds makes all the difference. Opt for small curds—whether you use non-fat, low-fat, or full-fat cottage cheese. Smaller curds make for the best pancake batter and are easier to mix.
- Flour Matters: You can use whole wheat, all-purpose, or oatmeal flour—whichever you prefer. Each will give the pancakes a slightly different texture and flavor.
- Non-stick Pan: Even with oil, using a non-stick pan makes a big difference in preventing sticking and ensures your pancakes cook evenly.
- Cook on Medium Heat: Resist the temptation to increase the heat to cook faster. Medium heat is key to getting those golden-brown pancakes without burning them.
- Consistency is Key: Use an ice cream scoop or large spoon to portion out the batter to make sure your pancakes are the same size. About 1/3 cup of batter per pancake works perfectly.
- Chunky or Smooth: If you enjoy pockets of melty cottage cheese in your pancakes, just mix the batter by hand. For a smoother, more uniform texture, feel free to blend the batter.
How to Serve Cottage Cheese Pancakes
Serve these pancakes just like you would any regular pancake. A drizzle of maple syrup or warm honey will add sweetness, and fresh or stewed fruits are the perfect topping. Don’t forget a warm cup of coffee to complete your breakfast experience!
Make-Ahead Cottage Cheese Pancake Batter
For convenience, you can make the pancake batter ahead of time. Refrigerate it in a covered bowl to prevent the top from drying out. However, for the best crispy edges and texture, it’s ideal to cook the pancakes fresh right before serving.
Storing Cottage Cheese Pancakes
If you’re lucky enough to have leftovers, here’s how to store and reheat them:
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or heat with a bit of oil in a skillet to crisp them up.
- Freezing: Layer pancakes between wax paper in an airtight container and freeze for up to 3 months. When you’re ready to eat, reheat in a skillet with a little oil until they’re crispy on the outside and melty on the inside.
Other Breakfast Recipes You’ll Love
- Egg Bites: Customize these low-carb breakfast bites with any filling you like—perfect for busy mornings.
- Homemade Donuts: Because homemade donuts are always a treat!
- Breakfast Quiche: Impress your guests at brunch with this savory dish.
- Sourdough Pancakes: A delicious twist on classic pancakes, with a sourdough kick.
Start your mornings off right with these cottage cheese pancakes—you won’t regret it!
Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Cottage Cheese Pancakes are absolutely irresistible! With crispy edges and a soft, melty center, these pancakes will have you hooked from the first bite.
Ingredients:
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
- 1/4 cup canola oil (for frying)
Instructions:
- Combine the ingredients in this order: cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Mix thoroughly after each addition to ensure everything is well incorporated.
- Preheat a skillet over medium heat and add the canola oil.
- Fry the pancakes on each side until they are golden brown and crispy.
- Serve hot with maple syrup or your favorite jam, while the cheese inside remains warm and melty.
Note:
This recipe makes approximately 2 pancakes per serving. Using a large cookie scoop (about 3 tbsp) for each pancake, the full recipe yields around 16 pancakes.
Nutrition Facts (Per Serving):
- Calories: 214
- Calories from Fat: 99
- Total Fat: 11g (17% Daily Value)
- Saturated Fat: 2g (10% Daily Value)
- Cholesterol: 90mg (30% Daily Value)
- Sodium: 215mg (9% Daily Value)
- Potassium: 251mg (7% Daily Value)
- Carbohydrates: 18g (6% Daily Value)
- Fiber: 1g (4% Daily Value)
- Sugar: 5g (6% Daily Value)
- Protein: 10g (20% Daily Value)
- Vitamin A: 189 IU (4% Daily Value)
- Calcium: 121mg (12% Daily Value)
- Iron: 1mg (6% Daily Value)
Enjoy these delicious cottage cheese pancakes for a satisfying and indulgent breakfast!
