Cottage Cheese Pancakes

Prep Time	Cook Time	Total Time
10 min	10 min	20 min

Introduction

These cottage cheese pancakes are light, tender, and pleasantly tangy, with little pockets of creamy cheese in every bite.

They come together with just a handful of basic ingredients, so they are perfect for busy weekday mornings.

Serve them hot from the skillet with maple syrup or fresh fruit for a protein-packed breakfast that actually keeps you full.

Ingredients (2 servings)

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Ingredients:

½ cup whole-milk cottage cheese
2 large eggs
¼ cup all-purpose flour
¼ tsp baking powder
pinch salt
unsalted butter (for cooking)

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How to Make Cottage Cheese Pancakes

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Mix the eggs, cottage cheese, and salt

In a medium bowl, whisk the eggs until smooth and frothy.
Stir in the cottage cheese and a pinch of salt until combined.
Add the dry ingredients

Sprinkle the flour and baking powder over the egg mixture.
Gently stir just until you no longer see dry flour.
Do not overmix or the pancakes can turn tough.

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Let the batter rest briefly

Let the batter sit for 5 minutes while you heat the pan.
This short rest helps the flour hydrate and the baking powder activate.
Heat the pan and melt the butter

Place a nonstick or cast-iron skillet over medium heat.
Add enough butter to lightly coat the surface.
Wait until the butter melts and looks slightly bubbly, not browned.
Cook the first side of the pancakes

For each pancake, pour about 2 tablespoons of batter into the hot pan.
Leave a little space between pancakes so they do not run together.
Cook until the edges look set and the bottoms are golden, about 2 to 3 minutes.

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Flip, finish cooking, and serve

Carefully flip each pancake with a thin spatula.
Cook the second side until golden and the centers feel set, 1 to 2 minutes more.
Serve warm with your favorite toppings.

Substitutions

Cottage cheese -> ricotta cheese: Swap the cottage cheese for an equal amount of ricotta for a slightly creamier, milder pancake. The texture stays tender.
All-purpose flour -> oat flour: Use a scant 1/4 cup oat flour instead of wheat flour for a nutty flavor and extra fiber. The pancakes may be slightly softer but still hold together.
Butter for cooking -> neutral oil: Cook the pancakes in avocado or canola oil instead of butter for a lighter, subtly crisp edge. This also works for anyone avoiding dairy in the pan.

Tips

Blend for smoother pancakes: For a less chunky texture, blend the batter in a blender until almost smooth. The pancakes will rise a bit more and feel lighter.
Keep the heat moderate: Medium heat gives you golden pancakes with cooked centers. If they brown too fast, lower the heat and cook longer.
Make mini pancakes for easier flipping: Smaller pancakes are easier to flip and cook more evenly. Aim for about 2 tablespoons batter per pancake.
Keep pancakes warm in the oven: If cooking several batches, keep finished pancakes on a baking sheet in a 200°F oven. They stay warm without drying out.

Energy	180	kcal
Protein	15	g
Total Fat	7	g
Carbohydrates	15	g
Dietary Fiber	0	g

FAQ

My pancakes look wet inside; what went wrong?: They likely cooked too fast on high heat. Lower the heat and cook a minute or two longer per side. You can also make the pancakes slightly smaller so the centers cook through easily.
Can I make the batter ahead of time?: You can mix the wet ingredients and dry ingredients separately ahead of time. You should combine them within 30 minutes of cooking for the best rise. After mixing, let the batter rest only about 10 minutes before cooking.
Can I make these pancakes without flour?: You can, but the texture changes a lot. Skip the flour and add 1 extra egg for sturdier protein pancakes. Expect them to be softer and more custard-like, so flip gently.