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Cottage Cheese Pancakes

a stack of cottage cheese pancakes with syrup dripping down the side

Cottage Cheese Pancakes

These Cottage Cheese Pancakes are fluffy, creamy and so delicious. These protein packed pancakes are perfect for breakfast!
15 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!

a stack of cottage cheese pancakes with syrup dripping down the side

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!

a stack of cottage cheese pancakes with syrup dripping down the side

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.

a stack of cottage cheese pancakes with syrup dripping down the side
a stack of cottage cheese pancakes with syrup dripping down the side

Cottage Cheese Pancakes

These Cottage Cheese Pancakes are fluffy, creamy and so delicious. These protein packed pancakes are perfect for breakfast!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Servings15 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.
Keyword cottage cheese pancakes, cottage cheese recipe
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I hope you enjoy these pancakes as much as we do! 

With love, from Our Tasty Kitchen to yours!

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One Comment

  1. 5 stars
    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

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