Why Make This Recipe
Cottage cheese pancakes are a delicious and nutritious twist on traditional pancakes. They are packed with protein and can keep you feeling satisfied for longer. The creamy texture of cottage cheese adds a unique flavor that makes these pancakes stand out. Plus, they are easy to make and can be enjoyed for breakfast, brunch, or even as a snack!
How to Make Cottage Cheese Pancakes
Ingredients:
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup cottage cheese (I used Good Culture 4%)
- 2 large eggs
- 1 Tablespoon maple syrup (plus more for topping)
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk (optional)
Directions:
- Combine flour, baking powder and cinnamon in a medium mixing bowl.
- Add cottage cheese, eggs, maple syrup and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, if you don’t have a blender, you can whisk your wet ingredients together in a mixing bowl.
- Add wet ingredients to the dry ingredients and stir to combine. If your batter seems too thick, add in the almond milk and stir to combine again.
- Heat pan or griddle to low-medium heat and spray with non-stick spray. Once hot, scoop out about a quarter cup of batter at a time and pour onto the pan. You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick. You should be able to make 8 pancakes.
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-5 minutes.
- Flip the pancakes and cook for 2-3 additional minutes.
- For serving, place four pancakes on each plate, top with a drizzle of maple syrup and serve with fresh berries or toppings of choice.
How to Serve Cottage Cheese Pancakes
Serve these pancakes warm, stacked high on a plate. Drizzle with maple syrup for sweetness. They pair wonderfully with fresh berries, banana slices, or even a sprinkle of nuts for extra crunch. You could also add a dollop of yogurt or a sprinkle of powdered sugar for a lovely presentation!
How to Store Cottage Cheese Pancakes
To store leftover pancakes, let them cool completely. Place them in an airtight container and refrigerate for up to three days. You can also freeze them by layering the pancakes with parchment paper in between, then placing them in a zip-top bag. They can be frozen for up to two months.
Tips to Make Cottage Cheese Pancakes
- Whisk the dry ingredients well to ensure even mixing.
- If you prefer fluffier pancakes, let the batter sit for a few minutes before cooking.
- Use a non-stick skillet to reduce the risk of sticking and to make flipping easier.
- Experiment with toppings like honey, almond butter, or yogurt to change up the flavor.
Variation
To add more flavor, consider mixing in some fresh or frozen fruit into the batter, like blueberries or chopped strawberries. You can also substitute almond milk with any other milk of your choice.
FAQs
1. Can I use low-fat cottage cheese for this recipe?
Yes, you can use low-fat cottage cheese! It will still yield delicious pancakes.
2. How do I make these pancakes gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for 1-2 days. Stir well before cooking.
Cottage Cheese Pancakes
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 cup cottage cheese 4% fat recommended
- 2 large eggs
- 1 Tablespoon maple syrup plus more for topping
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk optional; can substitute with any other milk
Instructions
Preparation
- Combine flour, baking powder, and cinnamon in a medium mixing bowl.
- Add cottage cheese, eggs, maple syrup, and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, whisk the wet ingredients together in a mixing bowl.
- Add the wet ingredients to the dry ingredients and stir to combine. If the batter seems too thick, add in the almond milk and stir to combine again.
Cooking
- Heat a pan or griddle to low-medium heat and spray with non-stick spray.
- Scoop out about a quarter cup of batter at a time and pour onto the pan, using a spoon to spread into a circle if necessary.
- Cook until little bubbles form and the edges are solid enough to put a spatula underneath, about 4-5 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes.
- Serve four pancakes on each plate, topped with maple syrup and fresh berries or toppings of choice.