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Delicious cottage cheese pancakes stacked on a plate with syrup

Cottage Cheese Pancakes

These cottage cheese pancakes are fluffy, tangy, and high in protein, making them a perfect quick breakfast option.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 80 kcal

Ingredients
  

Main Ingredients

  • 1 cup cottage cheese Opt for small-curd for a smoother batter; brands with a clean ingredient list produce the best flavor.
  • 3 large eggs Use at room temperature for best blending and rise.
  • 1/2 cup all-purpose flour For a lighter result, sift the flour before measuring.

Instructions
 

Preparation

  • Put the cottage cheese, eggs, and flour into a blender. Blend until smooth and pourable.
  • Set a non-stick skillet over medium heat and lightly grease it.

Cooking

  • Pour small rounds of batter into the skillet and cook until bubbles form and edges set, about 2 to 3 minutes.
  • Flip and cook the other side until golden brown, about 1 to 2 minutes.

Serving

  • Stack the pancakes and serve warm with toppings of your choice.

Notes

For a crispier edge, finish in a hotter skillet briefly. Leftover pancakes can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Keyword Cottage Cheese Pancakes, Easy Pancakes, Protein Pancakes, quick breakfast, Three-Ingredient Recipe