Description

These cottage cheese pancakes are the ultimate weekend—or any day—treat: fluffy, tender, and rich with subtle tang. The cottage cheese keeps them moist and protein-packed, while the eggs and flour create a light, airy texture. Perfect with maple syrup, berries, or even savory toppings.

Ingredients

Scale

1 cup full-fat cottage cheese
3 large eggs
½ cup all-purpose flour (or oat flour for GF)
1 tbsp sugar (optional)
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
Butter or oil, for cooking

Optional toppings: Maple syrup, fresh berries, lemon curd, Greek yogurt, toasted nuts, or savory sides.

Instructions

1. Mix Wet Ingredients:

In a medium bowl, combine cottage cheese, eggs, vanilla, and sugar. Mash lightly with a fork or blend briefly for a smooth texture.

2. Fold in Dry Ingredients:

Sprinkle in flour, baking powder, and salt. Gently fold until just combined. Some lumps are fine—overmixing = tough pancakes.

3. Heat the Pan:

Preheat a non-stick skillet or griddle over medium heat for 3–4 minutes. Test with a few water drops—they should skitter. Coat lightly with butter or oil.

4. Cook Pancakes:

Pour ¼ cup batter per pancake. Cook 2–3 minutes until edges look set and bubbles form. Flip carefully and cook another 1–2 minutes until golden. Don’t press them down!

5. Keep Warm:

Place cooked pancakes on a wire rack in a 200°F (95°C) oven while cooking the rest to avoid soggy bottoms.

6. Serve:

Stack, add your favorite toppings, and enjoy warm.

Notes

Blueberry Lemon Zest: Fold ½ cup blueberries + zest of 1 lemon into batter.
Chocolate Chip: Sprinkle semi-sweet chips onto batter in pan.
Savory: Skip sugar/vanilla, add 2 tbsp chopped chives + ¼ tsp garlic powder, serve with sour cream & smoked salmon.
Ricotta-Style: Swap cottage cheese for whole-milk ricotta for richer texture.
Freezing: Cool pancakes, layer with parchment in freezer bag. Reheat in toaster.