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These one-bowl cottage cheese pancakes are beautifully fluffy and loaded with protein. The recipe multiplies nicely for a family breakfast or brunch for a crowd.
This pancake recipe is from my friend Kathryn‘s cookbook: Healthy, Quick, and Easy Baby Food.
While it is one heck of an awesome baby food cookbook, there are plenty of recipes included that aren’t just for babies or toddlers.
Cottage Cheese Pancakes
These cottage cheese pancakes prove that. They were a hit with my whole family and they’ve become a regular item on our meal plan.
Here’s a tip for perfect cottage cheese pancakes. Be sure to use small curd cottage cheese. The larger curd cottage cheese will not melt into the pancakes the same way.
Even if you typically keep large curd cottage cheese on hand, you’ll want to pick up small curd for this recipe.
Pancake Cooking Tips
A triple batch of these pancakes (about 18-20 pancakes total) can be made with a 24-ounce container of cottage cheese.
If you find that you aren’t a fan of seeing the little bits of cottage cheese melting in the pancakes, (depending on the curd size and the different brand, you’ll see a bit of cottage cheese melting into the fluffy pancakes) you can combine the cottage cheese, eggs, and maple syrup in the blender and puree until smooth before continuing with the recipe.
Gently stir together the dry ingredients with the liquids in a mixing bowl, just until combined. (Do not combine the dry with the wet in the blender.)
All of that said, I promise that you will not taste the bits of cottage cheese in the pancakes. We make and enjoy the pancake recipe as written below.
Cottage Cheese Pancake Recipe
- Combine the cottage cheese, eggs, and maple syrup in a mixing bowl. Stir to combine. Add the flour, baking powder, and salt. Stir again.
- Heat a flat-bottom nonstick skillet or electric griddle (I LOVE this griddle!) over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
Easy Pancake Recipes
My oldest son chooses these 2-Ingredient Cream Cheese Pancakes over everything else (he likes to eat them wrapped around little sausages) and would happily eat them every week.
For so many years, while we were dealing with allergies, those pancakes and these Light and Fluffy Gluten-Free Pancakes were our go-to breakfasts.
Banana Coconut Pecan Pancakes are hearty, fluffy banana pancakes filled with irresistible bits of sweet coconut and chewy pecans.
Fluffy Whole Wheat Pancakes are simultaneously light and hearty and we love them topped with peanut butter and syrup.
Light and fluffy, slightly tangy, Buttermilk Pancakes are just like our local diner serves and they made a great addition to any weekend brunch.
Cottage Cheese Pancakes
Ingredients
- 1 cup small curd cottage cheese
- 2 large eggs
- 2 tablespoons maple syrup
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Combine the cottage cheese, eggs, and maple syrup in a mixing bowl. Stir to combine. Add the flour, baking powder, and salt. Stir again.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried this recipe using self-rising flour as the only dry ingredient?
These are delicious! I’ve made them about 5 times now. I use my immersion blender to mix the wet ingredients in the bowl before adding the dry. These are high protein pancakes and they keep me satisfied all morning long.
I’m so glad you like them!
I really love the recipes you give us. Thank you so much for being who you are. You are appreciated..😊
You are welcome, Doloris! I hope you continue to enjoy the recipes.
Hi Mary,
I have made these pancakes many times and love them. I’ve recently started replacing 1/3 cup of the flour and 1/3 cup of uncooked oats after use my immersion blender once I have added all the wet ingredients. The pancakes still rise nicely and I get a bit of fiber in addition to a breakfast with a good amount of protein. Finally, I make my own blueberry sauce out of fresh or frozen blueberries to serve on top. This is one of my favorite breakfasts and sometimes dinner too!
Thanks for this wonderful breakfast and all your recipes.
I’m so glad you’re enjoying the pancakes. I’ll have to try your variation too. Thanks, Georgette!
Yum, yum, yummy! I topped w butter & homemade apricot jam. YUMMIEST! Easy peasy & yummy yummy!
I’m glad you’ve been loving the pancakes, Kate.
Delicious! I followed the suggestion of using an emersion blender on the wet ingredients. Everyone loved these – adding to our rotation!
I’m so glad you like the pancakes, Sarah.
Great recipe. Pancakes are light and tender and the maple syrup gives them just a touch of sweetness without tasting … sweet. 😉 This is my new favorite recipe. I do have to spread them into pancake shapes because the batter is so thick, but that’s fine.
I’m so glad you like them, Sarah!