Blueberry Cottage Cheese Pancakes
User Reviews
5
Blueberry Cottage Cheese Pancakes
Description
Blueberry Cottage Cheese Pancakes combine whole wheat and all-purpose flours for a balanced texture, enriched by cottage cheese which adds moisture and slight tanginess. Brown sugar sweetens the batter lightly, while baking soda and powder create lift, resulting in fluffy pancakes. Fresh or frozen blueberries folded into the batter provide juicy bursts of fruit throughout.
The pancakes cook on a buttered pan until golden on both sides with small bubbles forming on the surface as a doneness cue. These pancakes are soft inside with slightly crisp edges, ideal for breakfast or brunch. Serving with maple syrup or whipped cream enhances their mild sweetness and creamy texture.
Extra pancakes can be cooled and stored layered between waxed paper in a freezer-safe bag for up to two months. Reheating in a covered oven or microwave helps retain moisture. Avoid overmixing the batter to keep pancakes tender rather than dense. Using room temperature eggs and milk aids even cooking.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons brown sugar
- 1 baking soda 1/2 teaspoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 egg large, at room temperature
- 1 whole milk 1/2 cup
- 1 cup cottage cheese
- 2 teaspoons vanilla extract pure
- 2 cups blueberries fresh or frozen; if frozen, don't thaw first
- maple syrup or fresh whipped cream, for serving
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
- Freeze cooled pancakes between layers of waxed paper in a sealed bag to keep for up to 2 months.
- Reheat pancakes covered in a 375°F oven for 6–8 minutes or microwave a few at a time for 40 seconds.
- Do not overmix batter to maintain tender, fluffy pancakes with light texture.
User Reviews
Overall Rating
5
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