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Switch things up and try these delicious and nutritious Cottage Cheese Pancakes! Not only are they a tasty twist on a classic breakfast staple, but they also pack a powerful punch of protein that will keep you energized and satisfied throughout the morning. Whether you’re looking for a quick and easy breakfast option or a weekend brunch treat, these pancakes are sure to become a new favorite in your meal rotation.
Table of Contents
- Why you’ll love this cottage cheese pancake recipe
- Ingredients to make cottage cheese pancakes
- How to make high-protein cottage cheese pancakes
- Tips for making the best cottage cheese pancakes
- Popular pancake substitutions & additions
- Pancake topping ideas
- How to store & reheat pancakes
- Frequently asked questions
- More pancake recipes:
- Cottage Cheese Pancakes Recipe
Do you love the idea of adding cottage cheese to some classic recipes? I have added it to some of my favorites, such as scrambled eggs and ice cream! It’s a great addition to flavor and texture and packs a serious energy-boosting start to your day with the added protein.
This recipe is part of our May 2023 Cooking Challenge! Join us in making these delicious Cottage Cheese Pancakes and have a chance to win a prize!
Why you’ll love this cottage cheese pancake recipe
- Loaded with protein. Traditionally, pancakes aren’t really your go-to for protein, but because of the cottage cheese and extra eggs, each serving (2 pancakes) has about 16 grams!
- Delicious flavor and texture. These pancakes have a mildly tangy flavor and a moist, fluffy texture, thanks to the addition of cottage cheese in the batter.
- A great way to use up leftover cottage cheese. If you have leftover cottage cheese that you’re not sure what to do with, cottage cheese pancakes are a great way to use it. They’re a delicious and nutritious way to repurpose an ingredient that might otherwise go to waste.
Ingredients to make cottage cheese pancakes
- Cottage cheese: For a richer pancake, opt for whole milk cottage cheese, you can use low-fat if you prefer but the whole milk is my go-to for this recipe.
- Eggs: Cottage cheese pancakes require more eggs than traditional pancakes to bind and add structure to the batter due to cottage cheese’s wet and heavy consistency.
- Milk + butter: Use any kind of milk, dairy or plant-based. The same goes for the butter!
- Maple syrup and vanilla extract: These ingredients are added to enhance the flavor and sweetness. Maple syrup complements the tanginess of cottage cheese, while vanilla adds a delicious flavor.
- Dry ingredients: flour, baking powder and cinnamon. You can use regular all-purpose flour or a gluten-free blend.
How to make high-protein cottage cheese pancakes
Similar to other pancake recipes, cottage cheese pancakes are easy to make and require only a few simple ingredients.
Make the batter
- Add the eggs, cottage cheese, milk, maple syrup, and vanilla to a bowl and whisk together until combined.
- Place a sifter over the bowl and sift in the flour, baking powder and cinnamon.
- After folding the dry ingredients into the wet, add the melted butter.
- Allow the pancake batter to rest before cooking.
Cook the pancakes
- Butter a hot skillet and drop the pancake batter into small mounds. You can adjust the size of the pancake you want; just be sure to adjust the cooking time.
- Once you start to see the bubbles start to pop and the pancakes look set, flip and continue cooking for another minute until cooked through.
Tips for making the best cottage cheese pancakes
- Don’t overmix! Overmixing the batter can make them tough. Fold the wet and dry together until just combined for a fluffy pancake.
- Rest the batter. Give your batter about 10 minutes before cooking to allow the ingredients to fully hydrate, relax the gluten, and activate leavening agents. This results in a smoother, more consistent batter, more tender texture, and fluffier pancakes.
- Use small curd cottage cheese. The smaller curds create a smoother texture and a more pleasant mouthfeel in the pancakes. If only large curd is available, you can just blend it quickly in a blender or food processor.
- Add the butter last. This helps to prevent it from solidifying and clumping together which can happen if the melted butter is added to the batter too early or if it’s added to a colder batter. Whisking the melted butter in quickly after the batter is combined can incorporate it smoothly and distribute the fat evenly throughout the mixture.
- Use a large cookie scoop to shape the pancakes into even rounds. Once the batter hits the pan, you can use the back of the scoop to shape them into even circles.
- Blend the mixture! If you have kids who may be less than enthused about the texture of the cottage cheese in the pancakes, you can process the wet ingredients in a blender to smooth it out before combining with the dry ingredients. Just make sure not to blend with the flour; that would make the pancakes gummy.
Popular pancake substitutions & additions
- Add fruit. Right after pouring a mound of batter onto the skillet, quickly sprinkle fresh fruit, such as sliced bananas or blueberries, over the pancakes so the batter puffs up and encases the fruit into the pancakes.
- Add nuts. Fold your choice of pecans or walnuts into the batter when adding the dry ingredients.
- Swap out the maple syrup. You can use an equal amount of honey or another liquid sugar to sweeten your pancakes. Or, try it with ⅓ cup regular or brown sugar.
- Add cocoa powder. Hello, chocolate pancakes! Stir in about ¼ cup cocoa powder for a real treat. You can even fold in chocolate chips to take it over the top!
Pancake topping ideas
- 2-Ingredient Strawberry Sauce
- Homemade Whipped Cream
- Homemade Nutella
- Chocolate Granola
- Quick Icing
- Fruit Jam
- Fresh fruit like strawberries, bananas, blueberries, or anything you like.
How to store & reheat pancakes
Pancakes are best enjoyed freshly made, but if you have leftover cottage cheese pancakes, place them in an airtight container and refrigerate them.
To reheat, place on a sheet pan and warm in a preheated 350°F oven for about 5 minutes or until heated through. Or, you can pop them in the microwave with a damp paper towel, heating in 30-second intervals until hot.
How long will cottage cheese pancakes last in the fridge?
You can store them for up to 4 days in the fridge.
Can i freeze pancakes?
Yes! Allow them to cool completely, and separate each pancake with parchment paper. Then, transfer them to an airtight container or bag. Freeze for up to 1 month and thaw before reheating.
Frequently asked questions
Yes! You can use self-rising flour to make cottage cheese pancakes; just skip the additional baking powder in the recipe since it is already added to this flour blend.
Cottage cheese adds moisture, protein, and a slightly tangy flavor to pancake batter. The protein in cottage cheese helps to create a more tender and fluffy texture, while the tangy flavor complements the sweetness of the pancake batter.
Yes, you can make cottage cheese pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover the bowl with plastic wrap or a lid to prevent the batter from drying out. When you’re ready to make the pancakes, give the batter a quick stir to recombine any ingredients that may have separated during storage.
Cottage cheese pancakes are so good! They’re loaded with protein, have a slightly tangy flavor, and have a fluffy texture that’s easy to fall in love with. Plus, they’re so simple to whip up, making them the perfect breakfast choice. Give them a try, and you won’t regret it!
More pancake recipes:
- Easy Oven Baked Pancakes
- Sweet Potato Pancakes
- Pumpkin Pancakes
- Classic Pancakes
- Fluffy Banana Pancakes
- Chocolate Pancakes
- Oat Flour Pancakes
- Fresh Blueberry Pancakes
- Pink Pancakes
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Cottage Cheese Pancakes
- In a large bowl, whisk together eggs, cottage cheese, milk, maple syrup and vanilla extract until combined. Sift in flour, baking powder and cinnamon. Whisk until the flour is incorporated.
- Whisk in the melted butter, then let the batter rest for 10 minutes.
- When ready to cook, lightly butter a large skillet and set over medium heat. When the skillet is hot, add the batter to the pan in about ¼ cup mounds, taking care not to crowd the pan. Cook for about 2 to 3 minutes per side. Repeat with remaining batter, adding more butter to the cooking surface as needed.
- Serve warm topped with maple syrup and fresh berries.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.