This guide provides a simple Cottage Cheese Pancake Recipe.
Follow the step-by-step instructions to make soft, protein-rich pancakes with a creamy texture.
What is the Cottage Cheese Pancake Recipe?
Cottage Cheese Pancakes are soft pancakes made with cottage cheese, eggs, and flour. They have a light texture with a slightly tangy taste.
These pancakes are rich in protein and make a healthy breakfast option.
Ingredients for Cottage Cheese Pancake Recipe
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1 tbsp melted butter
- Butter or oil for cooking
Directions for Cottage Cheese Pancake Recipe
Step 1: Mix the ingredients.
In a bowl, combine cottage cheese, eggs, flour, baking powder, sugar, salt, vanilla extract, milk, and melted butter. Stir until smooth.
Step 2: Heat the pan.
Place a non-stick skillet over medium heat and add butter or oil.
Step 3: Cook the pancakes.
Pour small portions of batter onto the pan. Cook for about 2 minutes until bubbles form on the surface.
Step 4: Flip and cook.
Turn the pancakes and cook for another 1-2 minutes until golden brown.
Step 5: Serve warm.
Remove pancakes from the pan and serve immediately with toppings of choice.
Expert Tips for Cottage Cheese Pancake Recipe
Use full-fat cottage cheese for a richer texture. Blend the batter for smoother pancakes.
Do not overmix to keep them fluffy.
Cook on medium heat to prevent burning. Serve immediately for the best taste.
Cottage Cheese Pancake Recipe Variations
- Use whole wheat flour instead of all-purpose flour.
- Add mashed bananas for extra sweetness.
- Include cinnamon or nutmeg for flavor.
- Mix in blueberries or chocolate chips.
- Use Greek yogurt instead of cottage cheese.
Things That I Can Serve with Cottage Cheese Pancake Recipe
- Fresh fruits
- Honey or maple syrup
- Yogurt
- Scrambled eggs
- Nuts and seeds
Topping Options for Cottage Cheese Pancake Recipe
Top pancakes with whipped cream, fruit compote, powdered sugar, peanut butter, or granola.
Storing, Freezing, and Reheating Cottage Cheese Pancake Recipe
| Storage Method | Instructions | Duration | Reheating |
|---|---|---|---|
| Refrigerator | Store pancakes in an airtight container. | 3 days | Warm in a skillet or microwave. |
| Freezing | Place pancakes in a sealed freezer bag. | 2 months | Reheat in a toaster or oven. |
| Short-Term | Keep pancakes covered at room temperature. | 1 hour | Eat fresh or warm slightly. |
Ways to Make Cottage Cheese Pancake Recipe
- Stovetop cooking
- Air fryer method
- Oven baking
FAQ
Q: Can I use low-fat cottage cheese?
A: Yes, but full-fat cottage cheese gives a creamier texture.
Q: Can I make these pancakes gluten-free?
A: Yes, use almond flour or oat flour instead of all-purpose flour.
Q: Can I store the batter for later use?
A: It is best to cook the batter immediately, but you can refrigerate it for up to 1 day.
Q: Can I make these pancakes without sugar?
A: Yes, omit the sugar or replace it with honey.
Q: Are these pancakes good for meal prep?
A: Yes, they store well and can be reheated easily.
Conclusion
Cottage Cheese Pancakes are soft, healthy, and easy to make.
This recipe provides simple steps to prepare a delicious breakfast with fresh ingredients.
Cottage Cheese Pancake Recipe
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Wooden spoon
- 1 Plate for serving
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cottage cheese
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup butter melted
- Fresh berries for serving
- Maple syrup for serving
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Whisk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cottage cheese until evenly distributed.
- Rest the Batter: Let the batter sit for 5 minutes to allow the baking soda to activate, which will help create fluffier pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray if needed.
- Pour and Flip: Pour 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve immediately with fresh berries and a drizzle of maple syrup.
Notes
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Healthier Version: For a whole grain option, substitute whole wheat flour for part or all of the all-purpose flour.
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Consistency: The batter should be thick but pourable. If too thick, add a little more milk until desired consistency is reached.
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Texture Tip: Letting the batter rest helps create fluffier pancakes with a better texture.
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Toppings: These pancakes pair well with yogurt, nut butter, or additional fresh fruit alongside the berries and syrup.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster oven or skillet to restore crispness.
