Cottage Cheese Pancakes
22 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These cottage cheese pancakes are fluffy, lightly tangy, and protein-packed, seared in butter until the edges go golden and irresistible.
Perfect for busy mornings or low-key brunch, think diner pancakes meets Eastern European syrniki, with a pinch of salt to dodge bland and a texture that loves maple and berries.
Ingredients (2 servings)
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Ingredients:
- ½ cup whole-milk cottage cheese whole-milk cottage cheese 3.85 oz
- 2 large eggs large eggs 2 ct
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- ¼ tsp baking powder baking powder 0.04 oz
- pinch salt salt
- unsalted butter (for cooking) unsalted butter 1 oz
How to Make Cottage Cheese Pancakes
-
Drain and set up
If your cottage cheese looks very wet, blot it in a fine strainer or on a paper towel for 1 minute to avoid a runny batter.
Place a nonstick or well-seasoned cast iron skillet on medium heat so it is ready when the batter rests.
-
Mix the batter
Whisk 2 eggs with the pinch of salt until smooth and slightly foamy.
Whisk in 1/2 cup cottage cheese, then sprinkle over 1/4 cup flour and 1/4 teaspoon baking powder and fold just until combined so you do not toughen the pancakes.
Optional for sweet pancakes: add 1 to 2 teaspoons sugar or maple syrup and a splash of vanilla or a little lemon zest.
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Rest the batter
Let the batter sit for 5 minutes to hydrate the flour and relax bubbles for more even lift.
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Preheat and butter the pan
Add a thin film of butter to the hot pan and let it foam without browning so the pancakes cook in flavor, not smoke.
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Portion and cook the first side
Scoop small pancakes, about 2 tablespoons of batter each, and gently nudge the tops to level for even thickness.
Cook until edges look set and the bottoms are deep golden, 2 to 3 minutes, since cottage cheese pancakes do not always show many bubbles on top.
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Flip and finish
Slide a thin spatula under each pancake and flip confidently, then cook 1 to 2 minutes more until the centers spring back to a light touch.
Move finished pancakes to a warm plate and add a touch more butter to the pan as needed for the next batch.
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Serve smart
For sweet, serve with warm maple syrup, berries, or yogurt.
For savory, add chives, a crack of black pepper, and a swipe of soft butter, or top with smoked salmon for a diner-meets-New-York vibe.
Substitutions
- Cottage cheese -> Ricotta or thick Greek yogurt
- Ricotta gives a silkier, custardy crumb with a gentle dairy sweetness, while Greek yogurt adds tang and tenderness; reduce any added liquid and be ready to add 1 to 2 teaspoons extra flour if the batter feels loose.
- All-purpose flour -> Oat flour or a 1:1 gluten-free blend
- Oat flour makes the pancakes delicately nutty and tender, and a quality 1:1 gluten-free blend keeps structure close to classic while staying light.
- Butter for cooking -> Ghee or neutral oil
- Ghee brings buttery flavor with higher smoke tolerance for cleaner browning, while a neutral oil gives crisp edges with a lighter finish.
Tips
- Heat control is the whole game
- Cook on medium, adjusting up or down so the butter stays foamy, not smoking, which gives you golden surfaces and set centers without scorch.
- Go small for clean flips
- Two-tablespoon scoops hold together better and cook through evenly, which is key with high-protein batters that can be delicate when oversized.
- Blend or not to blend
- For super smooth pancakes, buzz the batter in a blender for 10 to 15 seconds, but if you like creamy curd pockets, mix by hand and keep it rustic.
- Tune batter thickness on the fly
- If the batter spreads too much, sprinkle in 1 teaspoon flour, and if it sits too thick, loosen with 1 teaspoon milk or water until scoopable.
- Season with intention
- A real pinch of salt wakes up the dairy, and for savory runs add chives and black pepper, or a pinch of paprika for warmth without sweetness.
- Storage and reheat like a pro
- Cool completely, store in a glass container in the fridge up to 3 days, and reheat in a toaster or a 350 degree oven for 6 to 8 minutes to bring back the edges.
Nutrition Facts *
| Energy | 214 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 6 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pancakes keep breaking when I flip. What went wrong?
- They were either too big or the first side was undercooked; make smaller pancakes and wait for deep golden edges before flipping so the structure sets.
- The batter is runny. How do I fix it?
- Blot the cottage cheese next time, and right now whisk in 1 to 2 teaspoons flour until the batter holds soft mounds on the spoon.
- I do not have baking powder. Can I still make them?
- Yes, separate the eggs, whip the whites to soft peaks, fold them in gently, and cook slightly smaller pancakes for lift without chemical leavening.
- How do I keep pancakes warm while I finish the batch?
- Hold them on a wire rack set on a sheet tray in a 200 degree oven so steam does not sog out the bottoms.
- Can I make them savory for brunch boards?
- Skip any sugar, fold in chives, black pepper, and a little grated Parmesan, then serve with smoked salmon, cucumbers, and lemon wedges.
- Why are my pancakes pale instead of golden?
- Your pan is too cool or you are shy with fat; bring the heat to steady medium and make sure there is a thin, even layer of butter or ghee.
Serving Suggestions
Maple and salted butter are a classic that lets the tang shine, while lemon yogurt and berries bring brightness.
If you are feeling savory, smoked salmon, chives, and a crack of pepper turn these into a New York diner moment.
For a little drama, hot honey and a dusting of cinnamon wake everything up without clobbering the cottage cheese character.
More pairings:
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