Hey everyone, Austin Carter here from Beyond the Bayou Blog. Today, I’m sharing my take on Cottage Cheese Pancakes. This recipe came about during a lazy Sunday morning when I was craving something different for breakfast.
I had some leftover cottage cheese in the fridge and thought, “Why not mix this into pancake batter?” The result was a pleasant surprise – fluffy, protein-packed pancakes that quickly became a household favorite.
I remember the first time I made these for my family. My family was skeptical at first (cottage cheese in pancakes?), but after one bite, they were sold. Now, it’s our weekend breakfast.
These pancakes are not only delicious but also a great way to sneak in some extra protein. Whether you’re a cottage cheese fan or not, I bet these pancakes will win you over. They’re simple to make and perfect for a filling breakfast or brunch. Let’s get cooking! Try Cottage Cheese Ice Cream and Cottage Cheese Flatbread for more such recipes.
Why to Love This Recipe?
- Simple Ingredients: Made with cottage cheese, flour, eggs, sugar, and leavening agents.
- High in Protein: Cottage cheese pancakes are packed with protein, with about 28 grams per cup of cottage cheese.
- Versatile Serving Options: Enjoy sweet with fruits, whipped cream, and maple syrup, or savory by omitting sugar and adding herbs and spices.
- Superior Texture: Cottage cheese keeps pancakes soft and fluffy inside while maintaining a crisp exterior. They do not taste like cottage cheese.
![Cottage Cheese Pancakes Recipe [A Protein-Packed Breakfast]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Cottage-Cheese-Pancakes-Recipe-A-Protein-Packed-Breakfast.jpg)
Cottage Cheese Pancakes Recipe
Equipment
- Large Bowl
- Whisk or spoon for mixing
- Large Skillet
- Cooking spray
- Measuring Cups
- Spatula
Ingredients
- 1 cup cottage cheese
- ⅓ cup all-purpose flour
- 3 large eggs lightly beaten
- 2 tablespoons vegetable oil
- cooking spray
Instructions
- In a large bowl, mix 1 cup cottage cheese, ⅓ cup all-purpose flour, 3 lightly beaten eggs, and 2 tablespoons vegetable oil until smooth.
- Spray a large skillet with cooking spray and heat over medium heat.
- Pour ⅓ cup of batter onto the heated skillet for each pancake.
- Cook until bubbles appear on the surface, about 3 to 5 minutes.
- Flip the pancakes and cook until browned on the other side, about 3 to 4 minutes.
- Transfer cooked pancakes to a plate and keep warm.
- Repeat with the remaining batter.
- Serve warm and enjoy!
Nutrition
Tips You Must Be Mindful Of!
Pancake Batter:
- Blender or Hand Mix: Preferably use a blender or food processor for a smooth batter. Hand-mixing in a bowl is fine if you like pockets of creamy cottage cheese.
- Cover the Pan: Always cover the pan while cooking to trap heat, resulting in ultra-thick and fluffy pancakes.
Cooking Tips:
- Cooking in Batches: If your skillet is small, cook pancakes in batches to let them spread naturally.
- Flour Options: Use whole wheat, almond flour, or oat flour for healthier or gluten-free options.
Add-ins for Variety:
- Mix-ins: Blueberries, chocolate chips, walnuts, peanut butter, bananas, and cinnamon are great choices.
Other Tips:
- Cottage Cheese: Use full-fat small curd cottage cheese for best results.
- Regrease Between Batches: Re-grease the pan between each batch for easy cooking.
- Nonstick Pan: Use a nonstick pan for simple flipping.
- Optimal Heat: Avoid high heat; stick to low-medium heat for even cooking.
- Wait for Bubbles: Wait for bubbles and set edges before flipping for perfect pancakes.
- Adjusting Batter: If the batter is too thick, add a splash of almond milk for fluffier pancakes.
Want Some Variations?
- Cottage Cheese: Full-fat, small curd is recommended for best results. You can use low-fat if preferred.
- Eggs: There are no substitutes for eggs in this recipe.
- All-purpose Flour: Use gluten-free all-purpose flour for a gluten-free version. Alternatively, you can replace up to ¼ cup of flour with whole wheat pastry flour or white whole wheat flour.
