Description
These Cottage Cheese Pancakes are soft, moist, and naturally high in protein—thanks to the addition of cottage cheese in the batter. Quick to whip up and perfect for breakfast or brunch, they’re delicious with fruit, syrup, or a dollop of yogurt.
Ingredients
Units
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour (or oat flour for a GF option)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- In a mixing bowl, whisk together cottage cheese and eggs until well combined.
- Stir in flour, baking powder, salt, honey, and vanilla (if using) until a thick batter forms.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Drop batter by 2–3 tablespoons per pancake. Cook 2–3 minutes per side or until golden and set.
- Serve warm with fresh berries, a drizzle of maple syrup, or nut butter.
Notes
- For extra fluffiness, separate eggs and whip the whites, then fold into the batter.
- Add cinnamon, lemon zest, or banana for flavor variations.
- These freeze and reheat well—great for meal prep!
- Details
Nutrition
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 195mg
