Description
Discover how to make delicious Cottage Cheese Pancakes at home with this easy recipe. Try it today and satisfy your breakfast cravings!
Ingredients
Scale
- 1 cup (225g) cottage cheese (small or large curd works, but small creates a smoother texture)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30ml) honey or maple syrup
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28g) butter, melted (plus extra for cooking)
- Zest of half a lemon (optional, but adds wonderful brightness)
- ¼ teaspoon ground cinnamon (optional)
Instructions
- Step 1: Prepare the Batter In a medium bowl, whisk together the eggs until lightly frothy. Add the cottage cheese, vanilla extract, and honey or maple syrup, stirring until well combined. The mixture will look somewhat lumpy from the cottage cheese – this is exactly what you want! In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if using. Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Finally, stir in the melted butter and lemon zest. Remember that pancake perfection comes from a light touch, so resist the urge to over-mix.
- Step 2: Rest the Batter Cover the bowl and let the batter rest for 5-10 minutes. This brief pause allows the flour to fully absorb the liquid ingredients and gives the baking powder time to activate, ensuring your cottage cheese pancakes rise beautifully. Use this time to prepare your toppings and heat your cooking surface.
- Step 3: Cook the Pancakes Heat a large non-stick skillet or griddle over medium-low heat. Add a small pat of butter and spread it evenly across the surface. Once melted, scoop ¼ cup portions of batter onto the hot surface, leaving room for spreading. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. You’ll notice the edges becoming slightly drier and more defined – that’s your signal to prepare for flipping.
- Step 4: Flip and Finish With confidence (hesitation leads to folded pancakes!), flip each pancake in one smooth motion. Cook for an additional 1-2 minutes until the second side is golden brown and the center is cooked through. These cottage cheese pancakes cook slightly faster than traditional ones due to their protein content, so watch them carefully. Transfer to a warm plate and repeat with remaining batter, adding a small amount of butter to the pan between batches for consistent browning.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg