Cottage cheese isn’t just for salads anymore! In fact, I’ve gotten into the habit of including it in my breakfasts pretty regularly. Cottage cheese scrambled eggs are a satisfying favorite, but sometimes I just want something sweet in the morning. Making pancakes with cottage cheese is the perfect solution! I get all of the hearty protein that I need in the morning, plus soft, fluffy pancakes with crispy edges. Just like traditional pancakes or homemade crepes, these are wonderful with fresh fruit, maple syrup, homemade Nutella, or whatever you like to put on your pancakes.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this tasty breakfast recipe:
Cottage Cheese: You can use any kind of cottage cheese that you enjoy in this recipe! Full-fat and low-fat varieties both work. I’m using cottage cheese with a larger curd, and I enjoy the texture that the bits of cheese add to the pancakes. If you would prefer a smoother outcome, use small curd cottage cheese instead. Eggs: For the smoothest pancake batter, let the eggs come to room temperature before mixing them in. Melted Butter: a few tablespoons of butter in the batter gives these pancakes a luscious texture. Flour Baking Powder Salt Vanilla Extract
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Cottage Cheese Pancakes
Recipe Tips
Check your baking powder. If the baking powder you’re using has expired, the pancakes won’t rise. To check if your baking powder is still fresh, stir half a teaspoon of baking powder with water, if it fizzes up then it’s good to go. If not, then you need to replace it before making this, or any other recipes with it! Don’t overmix. Soft, fluffy pancakes require minimal handling. Be sure to only mix the batter as much as needed to combine the ingredients. Overmixed pancakes will be tough and flat. Only Flip Once. You don’t want to flip pancakes over more than one time. Cook these fully on one side before flipping them over to cook the second side. To keep the pancakes warm, preheat the oven to 200°F/95°C and place the finished cottage cheese pancakes on a plate in there while you cook the rest of them. This is especially helpful if you are doubling or tripling the batch.
Storing Tips
Leftover pancake batter: You can store leftover pancake batter in the refrigerator for up to 24 hours. Make half of the pancakes now, and the rest tomorrow morning! Reheating Leftover Pancakes: Store leftovers in the fridge for up to 3 days. They can be reheated in the microwave. Place on a plate and heat for 20-30 seconds or until heated through. Freezing: Allow the pancakes to cool completely. Then freeze with parchment paper between pancakes to avoid sticking. They will keep this way in the freezer for up to 3 months.
What To Serve With Pancakes
Cottage Cheese Pancakes make a delicious breakfast, and I love to serve them with fresh fruit like berries or melon. Make a heartier breakfast meal by adding a side of crispy bacon or breakfast sausage to the plate. Do you like smoothies? Try my Spinach Smoothie or Mixed Berry Smoothie!
Can I add chocolate chips or blueberries?
Yes! Chocolate chip pancakes are so good! Treat this pancake batter just like my classic pancake batter recipe. You can add chocolate chips, blueberries, or whatever you like to it.
What are the best toppings for cottage cheese pancakes?
Enjoy these pancakes any way that you like! Personally, I like pancakes with fresh berries and a little bit of maple syrup. You might like to add chopped walnuts, peanut butter, whipped cream, or just a sprinkle of powdered sugar.
Can I make the pancake batter ahead of time?
Absolutely! You can store the batter in the refrigerator for up to 24 hours. Be sure to cover the bowl with plastic wrap or transfer it to an airtight container first to keep it fresh. The ingredients may separate a bit during storage but don’t worry. Just give it a stir and it will be as good as new. You just have to try making cottage cheese pancakes! You’ll love the moist texture and the added protein. Try doubling the recipe and making some to keep in the freezer for busy mornings! © Little Sunny Kitchen
