Cottage Cheese Pancake Recipe
These fluffy cottage cheese pancakes offer a protein-packed breakfast option that's both delicious and nutritious. The combination of cottage cheese and pancake batter creates a unique texture that's slightly dense yet tender, perfect for those looking for a healthier breakfast alternative.
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.