Cottage Cheese Pancakes (Print Version)

Protein-rich cottage cheese pancakes, fluffy and ready in 25 minutes; serve with berries or Greek yogurt.

# What You'll Need:

01 - 1 cup cottage cheese

02 - 3 large eggs

03 - 1/2 cup all-purpose flour

04 - 1 tablespoon sugar (optional)

05 - 1/2 teaspoon baking powder

06 - 1/4 teaspoon salt

07 - 1/2 teaspoon vanilla extract

08 - Butter or oil, for cooking

09 - Fresh berries

10 - Maple syrup or honey

11 - Greek yogurt

01 - In a mixing bowl, whisk the eggs until thoroughly beaten.

02 - Add cottage cheese and vanilla extract to the eggs and mix until smooth.

03 - In a separate bowl, sift together all-purpose flour, baking powder, sugar, and salt.

04 - Gradually fold the dry ingredients into the wet mixture, stirring just until combined; avoid overmixing.

05 - Heat a nonstick skillet or griddle over medium-low heat and lightly coat with butter or oil.

06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges are set.

07 - Flip each pancake and continue to cook for an additional 2 minutes, or until golden brown and cooked through.

08 - Transfer pancakes to plates and serve warm with your choice of fresh berries, maple syrup, honey, or Greek yogurt.

01 -

They’re secretly loaded with protein and keep you full longer than regular pancakes (no mid-morning snack run needed).
The cottage cheese melts into the batter, adding a subtle tang and unbeatable tenderness that always surprises guests.

02 -

Overmixing will make the pancakes tough — once the dry ingredients are in, gentle folding is your friend, not brute force.
Letting the batter sit for a few minutes before cooking helps hydrate the flour and gives an even more tender crumb.

03 -

Glide your spatula gently; aggressive flipping will deflate that fluff you worked so hard for.
A touch of melted butter in the batter (about a teaspoon) makes for an even richer flavor if you’re feeling fancy.