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Creamy Cottage Cheese Pancakes

These fluffy pancakes incorporate cottage cheese to add a tender, moist texture and a subtle tangy flavor. Made with simple ingredients, the batter is folded just enough to keep the pancakes light and airy, resulting in a visually appealing, golden-brown finish. Perfect for a wholesome breakfast that feels indulgent yet protein-packed.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs beaten
  • 1 cup cottage cheese full-fat preferred
  • 2 tablespoons honey or sugar for sweetness
  • 1/2 cup milk whole or plant-based
  • 2 tablespoons melted butter or oil for batter and frying

Equipment

  • Non-stick skillet or griddle
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
  2. In a separate bowl, beat the eggs until frothy, then stir in the cottage cheese, honey, and milk. Mix until the cottage cheese is well incorporated and the mixture is smooth.
  3. Pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix—small lumps are okay, and this helps keep the pancakes fluffy.
  4. Let the batter rest for about 5 minutes; it will thicken slightly and relax the gluten, resulting in tender pancakes.
  5. Heat your non-stick skillet or griddle over medium heat until a few drops of water flicked onto the surface dance and evaporate quickly. Lightly grease with butter or oil.
  6. Using a 1/4 cup measuring cup, pour batter onto the hot skillet, spacing pancakes apart. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set and slightly golden.
  7. Carefully flip each pancake with a spatula and cook for another 1-2 minutes until golden brown and cooked through. You’ll hear a gentle sizzle and see a rich, golden crust forming.
  8. Remove the pancakes from the skillet and place them on a wire rack or plate. Repeat with the remaining batter, adjusting the heat if they brown too quickly.
  9. Let the pancakes rest for a minute before serving. Top with fresh berries, yogurt, or a drizzle of honey for a delicious finish.

Notes

For extra flavor, add a teaspoon of vanilla extract or cinnamon to the batter. These pancakes are best enjoyed fresh but can be kept warm in a low oven or reheated in a skillet.