Cottage Cheese Pancakes

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4.89 from 9 votes

Cottage Cheese Pancakes

Cottage Cheese Pancakes are fluffy, protein packed delights that are quick and easy to make. Plus, kids love them!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 76kcal

Author: Catherine McCord

Equipment

Large saute pan or griddle

Ingredients

3 large eggs
1 cup cottage cheese (low fat or full fat will work)
1 teaspoon vanilla extract
2 tablespoons honey or agave
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
butter, oil or oil spray (for the pan)

Instructions

In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.
In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.
Pour the dry mixture into the bowl of wet mixture. Stir gently until everything is just combined, being careful not to overmix. The batter should be slightly lumpy.
Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.
Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles form before you flip.
Flip the pancakes and cook for 2 more minutes on the other side, or until they are golden brown and cooked through.
Serve warm with your favorite toppings and enjoy!

Notes

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through.

Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes.

Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes.

Grease the Pan Between Each: Use any oil you prefer to grease the pan - olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking and ensure even cooking.

Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.

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