Cottage Cheese Pancakes
These cottage cheese pancakes are light, slightly tangy, and incredibly tender with golden crisp edges, making them a versatile breakfast option that's high in protein.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for creaminess; small-curd blends better.
- 1 cup all-purpose flour Measure by spooning into the cup and leveling.
- 2 eggs Room temperature eggs help the batter come together smoothly.
- 1 tbsp sugar Optional, can be reduced for savory versions.
- 1/2 tsp salt
- 1/2 tsp baking powder Fresh for reliable rise.
- as needed butter or oil for frying Use to coat the skillet for cooking.
Instructions
Combine the batter
- In a mixing bowl, add the cottage cheese, flour, eggs, sugar, salt, and baking powder.
- Stir until the mixture is mostly smooth; small curds in the batter are fine and desirable.
- Optional: If you want a completely smooth batter, pulse the mixture 2–3 times in a blender, but don’t overblend.
Heat the skillet
- Place a skillet over medium heat and add a little butter or oil to coat the surface.
- Test the temperature by dropping a tiny bit of batter into the pan—if it sizzles gently, it’s ready.
Cook the pancakes
- Spoon 1-2 tablespoons of batter onto the hot skillet to form small pancakes.
- Cook until bubbles form across the surface and edges look set; then flip and brown the other side.
Finish cooking
- Continue cooking remaining batter, adding more butter or oil as needed.
- Transfer cooked pancakes to a plate and keep warm in a low oven if making a large batch.
Serve
- Serve hot with maple syrup, fresh fruit, yogurt, or a smear of nut butter.
Notes
Store cooked pancakes in an airtight container for up to 4 days. They also freeze well. You can mix the batter ahead of time for convenience.