Description
These Cottage Cheese Pancakes are high in protein, light, and fluffy with a slightly creamy texture. They’re a wholesome twist on a classic breakfast favorite, perfect for busy mornings or lazy weekend brunches. Naturally sweetened with maple syrup and flavored with vanilla, they’re delicious on their own or topped with fruit, yogurt, or more maple syrup.
Ingredients
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1¼ cups flour (all-purpose or whole wheat)
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2 teaspoons baking powder
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1 cup cottage cheese
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3 large eggs
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2 tablespoons milk of choice (up to ¼ cup for thinner pancakes)
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2 tablespoons coconut oil, melted and cooled
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1 tablespoon maple syrup (plus more for serving)
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1 teaspoon vanilla extract
Instructions
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In a medium bowl, whisk together the flour and baking powder.
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In a separate bowl, mix cottage cheese, eggs, milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
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Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Batter will be thick but pourable. Add a bit more milk if needed for thinner pancakes.
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Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, fresh fruit, or yogurt.
Notes
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Use full-fat cottage cheese for best texture and flavor.
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These pancakes can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
- Add-ins like blueberries or mini chocolate chips can be folded into the batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American