Fluffy Cottage Cheese Pancakes
Fluffy Cottage Cheese Pancakes bring all the diner stack energy with none of the carb crash. Packed with protein from cottage cheese and eggs, they’re soft, tangy, and light. Bonus: they freeze well and flip clean.
Equipment
- Nonstick Skillet or Griddle
- Mixing Bowls
- Whisk or Blender
Ingredients
Wet Ingredients
- 1 cup small-curd cottage cheese 2% or full-fat
- 2 large eggs
- 3/4 cup milk dairy or unsweetened almond/oat milk
- 1 tsp vanilla extract
- 1 tsp lemon zest optional but recommended
Dry Ingredients
- 1 cup flour all-purpose or oat/gluten-free
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda optional
- 1 tbsp sugar or maple syrup/honey
- 1/2 tsp fine salt
For Cooking
- butter or neutral oil for the pan
Toppings
- fresh berries, banana slices, maple syrup, yogurt, nut butter
Instructions
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- In a bowl, whisk cottage cheese, eggs, milk, vanilla, and lemon zest until combined. Blend for 15–20 seconds if smoother texture is preferred.
- In a separate bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Pour the wet mixture into the dry ingredients. Stir until just combined. A few lumps are fine.
- Scoop 1/4 cup of batter onto the skillet for each pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and puffy.
- Keep cooked pancakes warm in a 200°F (95°C) oven on a wire rack while finishing the batch.
Notes
Don’t overmix the batter—this keeps pancakes fluffy. Use 2% or full-fat cottage cheese for best texture. Adjust thickness with a splash of milk if needed.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 55mgSodium: 180mgPotassium: 80mgSugar: 3gVitamin A: 120IUCalcium: 90mgIron: 0.7mg
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