Description
Fluffy Cottage Cheese Pancakes made with simple pantry ingredients. These protein-packed pancakes have crisp golden edges and a soft, tender center. Perfect for a filling breakfast or weekend brunch.
Ingredients
1 1/2 cups cottage cheese
4 large eggs
1 teaspoon vanilla extract
2 tablespoons sugar
1 tablespoon baking powder
1 cup all-purpose flour
1/4 cup canola oil for frying
Instructions
1. Combine cottage cheese and eggs in a large bowl and mix until fully incorporated.
2. Stir in vanilla extract and sugar, then add baking powder and mix well.
3. Gradually fold in the flour until a thick batter forms.
4. Heat a skillet over medium heat and add a thin layer of canola oil.
5. Spoon portions of batter into the skillet, leaving space between each pancake.
6. Cook until the bottom turns golden brown, then flip carefully.
7. Cook the second side until fully cooked through and browned.
8. Add more oil between batches as needed.
9. Serve warm with maple syrup, honey, jam, or fresh fruit.
Notes
Small curd cottage cheese provides the best texture.
Blend cottage cheese and eggs for a smoother batter if desired.
Keep heat at medium to avoid burning.
Add more oil between batches to maintain crisp edges.
Batter can be prepared in advance and stored covered in the refrigerator.
Store cooked pancakes in the refrigerator up to 3 days or freeze up to 3 months.
Reheat in a skillet with a small amount of oil to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 214
- Sugar: 5g
- Sodium: 215mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg