Description
I grew up watching my grandma whip these cottage cheese pancakes on Sunday mornings, and now I carry on the tradition for my own family. Soft, fluffy, golden, and protein-packed—these are comfort on a plate.
Ingredients
Scale
- 1 cup cottage cheese
- 3/4 cup all-purpose flour
- 1/4 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a bowl whisk eggs and sugar until frothy.
- Fold in cottage cheese and milk, stirring gently.
- Add flour, baking powder, and salt; mix until just combined.
- Heat butter or oil in a skillet over medium heat.
- Pour 1/4-cup batter rounds into the pan.
- Cook 2–3 minutes until edges set and bubbles form.
- Flip and cook 1–2 more minutes until golden.
- Serve warm with syrup or toppings.
Notes
- Don’t overmix the batter—lumps give them character.
- Use full-fat cottage cheese for richest flavor.
- Make ahead: Batter holds well overnight in the fridge.
- For savory style: omit sugar and add herbs.
- Freeze cooked pancakes for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 270
- Sugar: 5
- Sodium: 220
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 15
- Cholesterol: 95
Keywords: cottage cheese pancakes, protein pancakes, fluffy breakfast, healthy pancakes