These fluffy cottage cheese pancakes pack 7 grams of protein each and taste like French toast! A genius high-protein breakfast made with simple pantry ingredients.
To be honest, I was skeptical when I first heard the idea of cottage cheese pancakes. But after making this recipe dozens of times, I’ve become a convert. These protein-packed pancakes deliver nearly double the protein of regular pancakes while using only half the flour!
Using small curd cottage cheese melts into the batter and makes an tender interior that actually tastes like French toast! Each pancake has almost twice the protein than a classic recipe, and my entire family loves them. I’ve made this recipe so many times and it’s become one of the highest rated recipes on this website!
Why You’ll Love This Recipe
- It has double the protein of a standard recipe and half the all-purpose flour, making them a great healthy breakfast option (7 grams protein per pancake).
- It uses simple ingredients, all staples (for me at least, since I stock cottage cheese!).
- It’s incredibly delicious and kid-friendly, even for cottage cheese skeptics.
5 Star Reader Reviews
“My kids couldn’t even tell these were different than the regular ones I usually make. Thank you!” -Joy
“These have become my favorite pancakes. These are definitely going to be made in my house for many years on.” -Maria
Ingredients You’ll Need
I didn’t invent the idea of cottage cheese pancakes, but I did create this riff on the theme. It makes a big batch of fluffy, ample-sized pancakes. You’ll need only 7 ingredients for this recipe:
- Small curd cottage cheese: This type of cottage cheese has smaller curds, which allow the cheese to mostly melt into the pancake texture when cooked.
- Eggs: Eggs act as a binder, holding together the texture of this pancake.
- All purpose flour: You’ll need a little flour to help these come together. For gluten-free, substitute gluten free 1-for-1 flour or oat flour.
- Maple syrup: Pure maple syrup is our sweetener of choice: you can also substitute honey or agave syrup.
- Vanilla extract, baking powder and salt: These baking essentials round out the flavor and texture.
Why To Use Small Curd Cottage Cheese
Small curd cottage cheese is the ideal type for cottage cheese pancakes. This type has smaller curds that melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it.
I’ve tested several brands and the curd size varies quite a bit, even among those labeled “small curd.” My favorite brands for this recipe are Good Culture and Daisy, which have consistent small curds.
If you can’t find small curd, you can still use it! You nay see white curds when you cut into the pancakes, but i’s still delicious! You can also blend the batter in a blender if desired.
If you love cottage cheese, try more of my cottage cheese recipes, like cottage cheese mac and cheese, cottage cheese dip, and more!
How To Make Cottage Cheese Pancakes
The full measurements and instructions are in the recipe card below; here’s the quick version:
- Whisk the wet ingredients (eggs, cottage cheese, maple syrup, vanilla) in a medium bowl. Break up any large clumps of curds.
- Whisk the dry ingredients (flour, baking powder, salt) in a separate bowl.
- Combine the dry into the wet and stir until a smooth batter forms.
- Cook on medium heat in a buttered non-stick skillet or griddle. Scoop ¼-cup portions and cook until golden, then flip. The batter will ooze a bit at the edges, which is normal.
The Protein Breakdown
Cottage cheese pancakes use half the amount of all-purpose flour as a traditional pancakes recipe. I’m not anti-flour, but I do love a pancake that fills me up with protein so I’m not hungry 1 hour later!
- One cottage cheese pancake has over 7 grams protein. A serving size of two pancakes provides approximately 30% of your daily protein intake.
- In contrast, a standard pancake has about 4 grams protein. So cottage cheese pancakes have nearly double the protein of a classic pancake recipe.
Serving Suggestions and Toppings
After making these pancakes weekly for months, I’ve discovered countless delicious ways to serve them:
- Pure and simple: Pure maple syrup and powdered sugar
- Berries: Fresh strawberries, blueberries, and raspberries with a drizzle of honey
- Banana foster: Sliced bananas, cinnamon, and a touch of browned butter
- Nut butter: Almond butter or pistachio butter add even more staying power
- Yogurt: Greek yogurt, granola, and a strawberry compote
- Fall favorite: Diced apples with pumpkin pie spice
- Summer special: Fresh peaches and whipped ricotta
- Winter Warmer: Candied pecans with cinnamon
Storage & Reheating Instructions
I store leftover pancakes in an airtight container for up to 5 days. They also freeze for up to 3 months. I flash-freeze them on a baking sheet first, then transfer to freezer bags or containers.
To reheat, pop them in like frozen waffles for 2-3 minutes. You can also reheat in the microwave or in a 350°F oven for 5 minutes, wrapped in foil to prevent drying
Dietary Notes
This cottage cheese pancakes recipe is vegetarian. For gluten-free, use gluten-free 1 for 1 flour or oat flour.
Frequently Asked Questions
Cottage cheese adds a boost of protein and calcium, making your pancakes more nutritious and filling. It also contributes to a light and fluffy texture.
Small-curd cottage cheese is generally preferred for a smoother batter. If you use large curd, you may want to blend the batter first.
Yes! Use a 1:1 gluten-free flour blend for best results. You can also use oat flour.
Absolutely! Honey, agave nectar, or even sugar would work.
Get creative! You can add blueberries, bananas, chocolate chips, or spices like cinnamon or nutmeg.
Yes! Let them cool completely, then store them in an airtight container or freezer bag. Freeze for up to 2 months.
Fluffy Cottage Cheese Pancakes
Pin RecipeThese fluffy cottage cheese pancakes pack 7 grams of protein each and taste like French toast! A genius high-protein breakfast made with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 4-inch pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- 4 eggs
- 1 ½ cups small curd* cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
- In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
- Serve immediately, topped with pure maple syrup.
Notes
*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.
More Pancake Recipes
Here are some of my top healthy pancake recipes:
- My oatmeal pancakes and banana oatmeal pancakes are another family favorite.
- These almond flour pancakes are a gluten-free pancake.
- My vegan pancakes or peanut butter pancakes are dairy free.
- These whole wheat pancakes or 3 ingredient banana pancakes are other favorites.
from A Couple Cooks https://ift.tt/9qxuBPw
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