Cottage Cheese Pancakes (Easy, Fluffy & Delicious)
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Cottage Cheese Pancakes (Easy, Fluffy & Delicious)
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Looking for a delicious and healthy breakfast option? Try our easy and fluffy cottage cheese pancakes recipe! Packed with protein and full of flavor, these pancakes are sure to become a family favorite.
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Ingredients
For the blueberry compote
- 1 ½ cups (225g) blueberries , fresh or frozen
- 2 tbsp sugar or Sukrin sweetener
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp water , or as needed
For the pancakes
- 1 cup (240g) cottage cheese , full fat or 2%
- ⅔ cup (180ml) milk , skim
- 2 large eggs
- 2 tbsp sugar or Sukrin sweetener
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste , or extract
- 2 cups + 2 tbsp (275g) flour , all-purpose / plain
- 3 tsp baking powder
- ½ tsp baking soda
To fry the pancakes
- 3-4 tbsp clarified butter or unsalted butter, melted
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Instructions
Make the compote (if using)
- Add all the ingredients into a saucepan. Bring to a simmer, stirring, until the blueberries start to burst (add a splash of water if the pan is getting dry at any point). Set aside.
Make the pancakes
- Add the cottage cheese, milk, eggs, sugar, maple syrup and vanilla to a blender or food processor and blend until completely smooth.
- Sift the flour, baking powder and baking soda into a mixing bowl. Add the blended cottage cheese mixture and melted butter. Stir to combine the wet and dry ingredients until you have a smooth batter. Rest for 10 minutes before using.
- Heat clarified butter over medium-high heat in a large non-stick pan or grill plate. Fry the pancakes, in batches, adding more butter as needed.
- The pancakes should be spaced apart for easy flipping – wait until small bubbles form on the surface then use a thin spatula to flip them over. Cook for a couple more minutes then transfer onto a plate or wire rack while you finish using up all of the batter.
- Serve with the blueberry compote or you favorite toppings.
Equipments used:
Notes
- Use a small cookie scoop, a quarter cup or two spoons to measure the batter when frying these babies up.
- Keep an eye on how hot your pan gets as you fry your pancakes. The heat needs to be high enough for the pancakes to rise and get golden, but not so hot that they scorch (and remain uncooked in the middle). Adjust the heat as needed, especially after the first batch.
- Make sure to grease the skillet with clarified butter as you cook the pancakes, adding a little every time you cook up a new batch.
- You can also make these cottage cheese pancakes in an air fryer – simply follow the recipe method of my air fryer pancakes.
Nutrition Information
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Calories
353kcal
(18%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
279mg
(12%)
Potassium
385mg
(11%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
166IU
(3%)
Vitamin C
4mg
(4%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8s
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 279mg | 12% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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