Cottage Cheese Pancakes

cottage cheese pancakes

Elaine Lemm

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 8 Pancakes

Who doesn't love a stack of light, fluffy pancakes for breakfast? If you want to make yours even healthier and tastier, then do give these cottage cheese pancakes a go. Even if you are not a fan of cottage cheese, you will be surprised; the cottage cheese truly shines here in a good way.

Adding the cheese to a simple batter not only adds flavor and a little texture, but also gives the pancakes a hefty dose of protein. Already low in fat and low carb (there's a bit from the flour), the pancakes can be dressed up in a healthy fashion with your favorite fruits, natural sweeteners such as honey or agave, or perhaps a good drizzle of maple syrup for a more traditional take. The topping variations are truly endless with this recipe.

Ingredients

  • 1 cup plain cottage cheese
  • 2 tablespoons vegetable oil
  • 3 large free range eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 to 3 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients. You will also need a mixing bowl and a large non-stick skillet.

  2. In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but don't worry, this is how it should be.

  3. Add the baking soda to the flour and sift over the cheese and egg batter and whisk thoroughly; if you do get lumps, whisk more and they will disappear. The batter is ready when it is light and frothy with bubbles on the surface. Put to one side. 

  4. Heat a large non-stick skillet over medium heat. Add the butter, melt, then drop 1/4 cup of the batter into the pan, cook on one side for 2 to 3 minutes until bubbles are forming on the surface then flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time.

  5. Remove from the pan and wrap in a tea cloth to keep warm. 

  6. Serve the pancakes warm with your favorite fruits, honey, agave, or maple syrup. The pancakes can also be left to go cold and reheated in a toaster.

Tip

  • The batter can be made the night before, covered, and refrigerated if you want it ready for breakfast the next morning. Cook straight from the fridge.

Recipe Variations

  • Add a little spice to the batter for extra flavor with ground cinnamon, grated lemon zest or perhaps a dash of vanilla.
  • If you like things a little less sweet, then switch out the plain cottage cheese for a savory version with onions, chives, or other herbs. If can't find a flavored version, then create your own.
  • Serve these savory pancakes with bacon and maple syrup, or even a fried egg on top. The variations on these are endless.