Cottage Cheese Pancakes
Cottage Cheese Pancakes
If you’re looking for a delicious new breakfast pancake recipe to try, these Cottage Cheese Pancakes are it! The cottage cheese adds such a nice creamy texture to these pancakes…you’ll wonder why you’ve never tried pancakes this way before!
About this recipe:
These Cottage Cheese Pancakes are a family favourite! They taste like classic pancakes but have 1 cup of cottage cheese added to the batter. This makes them rich and creamy, but fluffy at the same time. I also really like the extra protein added to them from the cottage cheese!
Cottage Cheese Pancakes Recipe Tips
- Cottage Cheese: Use full fat cottage cheese, or 2% or 1% (just do not use dry curd).
- Flour: Use all purpose flour. This recipe also works well with whole wheat flour or a combination of both.
- Milk: I usually use 2% milk, but I have also used whole milk, oat milk, almond milk and condensed milk.
- Butter: Use melted salted butter.
- Mixing the batter: Don’t over mix the pancake batter, you only need to lightly mix the wet and dry ingredients together.
- Let the batter sit: After mixing the ingredients together let the batter sit for about 10 minutes. It should be a thick batter.
- Easy to double! If you want a really big batch of pancakes, feel free to double the recipe.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat any leftover pancakes in the toaster or toaster oven.
- Freezing: Cooked pancakes freeze well. Just store in an airtight container or ziplock freezer bag in the freezer for up to 2 months.
Serving Suggestion:
Serve these pancakes with butter and syrup and a side fresh fruit salad, oven baked bacon or sausages.
Cottage Cheese Pancakes
Ingredients
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 1 cup milk
- 2 large eggs
- 1 cup cottage cheese
- 3 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat a pancake griddle (or large non-stick pan) to low-medium heat.
- In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl whisk together the milk, eggs, cottage cheese, melted butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients, then combine by lightly mixing together.
- Let the batter rest for about 10 minutes.
- Onto the preheated griddle, scoop about 1/4 cup batter for each pancake.
- Cook for about 2-3 minutes each side, or until you see the small bubbles popping. The tops of the pancakes should be golden brown.
- Serve with syrup.
More Breakfast Recipes
Crepes, French Toast, Dutch Baby Pancake…check back as this delicious list grows!
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Your delicious cottage cheese pancakes are featured on Full Plate Thursday, 711 this week. Thanks so much for sharing this recipe with us, I can’t wait to try it! You have a great week and come back soon!
Miz Helen