Blueberry Cottage Cheese Pancakes

Name: Blueberry Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings; 8 large pancakes
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 3 tablespoons brown sugar; 1 and 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs, at room temperature; 1 and 1/2 cups whole milk; 1 cup cottage cheese; 2 teaspoons pure vanilla extract; 2 cups blueberries, fresh or frozen, if using frozen, don't thaw first; Maple syrup or fresh whipped cream, for serving

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings; 8 large pancakes
Course
Breakfast
Cuisine
American

Blueberry Cottage Cheese Pancakes

Iris Warren

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Ultra thick and fluffy whole wheat pancakes loaded with blueberries!

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Ingredients

Servings

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup cottage cheese
2 teaspoons pure vanilla extract
2 cups blueberries, fresh or frozen, if using frozen, don't thaw first
Maple syrup or fresh whipped cream, for serving

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Instructions

In a large bowl add both flours, brown sugar, baking soda, baking powder, and salt; whisk well to combine.
In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, cottage cheese, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined.
Gently fold in the blueberries, stirring until evenly combined. Be careful not to over mix the batter.
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
Serve pancakes warm, with syrup or whipped cream, and extra blueberries. See notes for freezing options.

Notes

To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months.
To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.