Crisp at the edges, tender in the middle, and with a boost of protein, these cottage cheese pancakes are a delicious and satisfying way to start the day.
A cottage cheese pancake recipe might sound like a health-food workaround, but that’s not what these are. The cottage cheese does add a boost of protein, but it also does something genuinely interesting to the batter: it adds a subtle tang and richness you won’t get from your usual pancake recipe. It also helps give the pancakes their soft, almost custardy centers and crisp edges. Best of all, the batter comes together in one bowl without any fuss.
Serve them with maple syrup or blueberry maple syrup and a pat of butter, or pile on fresh berries if you’re feeling ambitious. Either way, don’t be surprised if they become your new weekend default.
What You’ll Need To Make Cottage Cheese Pancakes
- Cottage Cheese: Full-fat or low-fat both work well. I prefer small-curd cottage cheese because it blends more evenly into the batter, giving the pancakes a smoother, more uniform texture. Large-curd will work, too, but the curds will be more noticeable in the finished pancakes.
- Milk: Loosens the batter and adds moisture so the pancakes cook up light and tender. Any kind of milk will work here.
- Eggs: Bind the batter together and provide structure while helping the pancakes puff as they cook.
- Sugar: Adds just enough sweetness to the batter and helps the pancakes brown nicely on the griddle.
- Vanilla Extract: Adds warmth and a hint of sweetness that makes these taste more like classic breakfast pancakes.
- All-Purpose Flour: Provides the structure for the pancakes. For accuracy, spoon it into your measuring cup and level it off.
- Baking Powder: Gives the pancakes lift, keeping them fluffy despite the moisture and weight of the cottage cheese.
- Salt: Balances the sweetness and brings out the other flavors.
- Vegetable Oil: Helps prevent sticking and encourages even browning without burning as quickly as butter can.
- Unsalted Butter: Adds buttery flavor and helps give the pancakes beautifully golden edges.
- Maple Syrup: The classic finishing touch for serving.
Step-By-Step Instructions
Cook: Cook the pancakes in a lightly oiled and buttered skillet until golden underneath and set around the edges, then flip and cook on the second side. Keep an eye on the heat as you go — the cottage cheese makes these pancakes brown a little faster than traditional pancakes, so you may need to lower the heat to give the centers time to cook before the outsides get too dark. Wipe the pan clean between batches to keep any bits from burning.
Pro Tip: A combination of butter and vegetable oil works best for cooking the pancakes: the butter adds flavor, while the oil helps keep it from burning and the pancakes from getting too dark.
Serve warm: These are perfect straight from the skillet with plenty of maple syrup and a pat of butter. If you’re cooking for a crowd, you can make the pancakes up to an hour ahead and keep them warm; they also freeze well for longer storage.
A Few Things To Know
- The batter can vary a little. Cottage cheese brands differ in moisture, so if your batter seems unusually thick, stir in another tablespoon or two of milk. You want it thick enough to hold its shape on the skillet but still easy to scoop.
- Those little white flecks are normal. The cottage cheese mostly melts into the pancakes as they cook, but you may still see a few small flecks in the centers. That’s exactly as it should be — no need to keep mixing the batter trying to get rid of them.
