Cottage Cheese Pancakes

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

1. Combine the cottage cheese, eggs, and maple syrup in a mixing bowl. Stir to combine. Add the flour, baking powder, and salt. Stir again.
2. 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 ¼ cup of batter onto the griddle for each pancake.
3. 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.

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

5 from 2 votes

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.

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Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 6 4-inch pancakes

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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 ¼ 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

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, 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 them 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 above.

Nutrition

Calories: 124kcal · Carbohydrates: 17g · Protein: 7g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 61mg · Sodium: 247mg · Potassium: 154mg · Fiber: 1g · Sugar: 5g · Vitamin A: 128IU · Calcium: 76mg · Iron: 1mg

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