Cottage Cheese Pancakes
These fluffy Cottage Cheese Pancakes are an easy, protein-packed breakfast made with simple ingredients. Thick, soft, and perfectly golden, they’re a family-friendly breakfast that’s ready in just 20 minutes.
Equipment
- spatula
- whisk
Ingredients
- 1 cup flour gluten-free 1:1 or all-purpose
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons butter melted, plus extra for cooking
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In a blender, combine the cottage cheese, eggs, melted butter, and vanilla. Blend until smooth and creamy. Add the milk and blend again until combined.
- Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter—this is normal!
- Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread the batter into a pancake shape.
- Cook the pancakes low and slow until bubbles begin to form and the edges look set. These take a little longer to cook than traditional pancakes, so resist the urge to turn up the heat. Flip and continue cooking until golden brown and cooked through in the center.
- Serve warm with butter, pure maple syrup, fresh berries, or your favorite toppings.
Notes
Want to add mix-ins? In Step 4, once you’ve scooped the batter onto the skillet, add blueberries, chocolate chips, sliced bananas, or your favorite pancake add-ins directly to the top of each pancake before flipping. This helps distribute them evenly and makes the pancakes easier to flip.
Tried this recipe?Let us know how it was!