Description
Creamy and slightly tangy cottage cheese pancakes that are quick to make and high in protein, perfect for busy mornings or weekend brunches.
Ingredients
- 1 cup cottage cheese (small-curd preferred)
- 1 cup all-purpose flour (or 3/4 cup whole wheat/gluten-free blend)
- 2 large eggs
- 1/4 cup granulated sugar (optional for savory)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Butter or neutral oil for frying
Instructions
- In a large mixing bowl, combine the cottage cheese, eggs, and vanilla. Whisk lightly.
- Add the flour, sugar, baking powder, and salt. Stir until just blended.
- Heat a skillet over medium heat and add a small knob of butter or a teaspoon of oil.
- Spoon 2–3 tablespoons of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles appear and edges set. Flip and cook for another 2–3 minutes until golden.
- Serve immediately with desired toppings.
Notes
For a richer result, use full-fat cottage cheese. For lighter pancakes, low-fat works but may be less tender. To make dairy-free, try firm tofu and plant-based milk.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American