Description

Craving a breakfast that’s both comforting and nutritious? Cottage Cheese Pancakes are a delightful twist on the classic, offering a fluffy texture and a protein boost thanks to cottage cheese. Perfect for weekend brunches, family breakfasts, or a cozy morning treat, these pancakes are easy to make and pair beautifully with maple syrup.

Ingredients

Scale

Cottage Cheese Pancakes use simple ingredients to create a fluffy, flavorful stack. Here’s what you’ll need for ~8-10 pancakes:

1 ¼ cups flour (all-purpose or whole wheat): Forms the pancake’s structure.
2 teaspoons baking powder: Ensures a light, fluffy rise.
1 cup cottage cheese: Adds protein, moisture, and a subtle tang.
3 large eggs: Bind the batter and add richness.
2 tablespoons milk of choice (or up to ¼ cup for thinner pancakes): Adjusts batter consistency.
2 tablespoons coconut oil (melted and cooled): Contributes tenderness and flavor.
1 tablespoon maple syrup (plus more for serving): Adds natural sweetness.
1 teaspoon vanilla extract: Enhances flavor with a warm, sweet note.

Why These Ingredients Matter

Cottage Cheese: Provides protein and keeps pancakes moist and tender.
Eggs: Add structure and richness for a fluffy texture.
Maple Syrup: Sweetens naturally, complementing the tangy cottage cheese.
Baking Powder: Creates a light, airy rise for perfect pancakes.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free option or oat flour for a nuttier flavor.
Cottage Cheese: Substitute with Greek yogurt or ricotta for similar moisture and protein.
Milk: Use dairy (whole, skim, or 2%) or non-dairy (almond, oat, soy) milk; adjust quantity for desired thickness.
Coconut Oil: Swap with melted butter, vegetable oil, or vegan butter.
Vegan Option: Use plant-based cottage cheese or yogurt, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), and non-dairy milk.
Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
Fruit Pancakes: Fold in ½ cup blueberries, diced strawberries, or banana slices before cooking.
Spiced Pancakes: Add ½ teaspoon cinnamon or nutmeg to the batter for warmth.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ¼ cups flour, 2 teaspoons baking powder, 1 cup cottage cheese, 3 large eggs, 2 tablespoons milk (or up to ¼ cup), 2 tablespoons coconut oil (melted and cooled), 1 tablespoon maple syrup, and 1 teaspoon vanilla extract.
Ensure coconut oil is melted and cooled to avoid cooking the eggs.

Tip: Use whole milk cottage cheese for the creamiest texture, but low-fat works too.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 1 ¼ cups flour and 2 teaspoons baking powder.

Tip: Whisk well to evenly distribute the baking powder for a consistent rise.

Step 3: Blend Wet Ingredients

In a blender, combine 1 cup cottage cheese, 3 large eggs, and 2 tablespoons milk.
Blend until smooth, about 30-60 seconds, ensuring no cottage cheese curds remain.

Tip: Blend thoroughly for a smooth batter; add up to 2 more tablespoons milk if you prefer thinner pancakes.

Step 4: Combine and Finish Batter

Pour the blended wet ingredients into the dry ingredients.
Stir gently until just combined, being careful not to overmix.
Stir in 2 tablespoons melted and cooled coconut oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract.

Tip: Mix until no dry flour remains to keep pancakes tender; lumps are okay.

Step 5: Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about ¼ cup batter per pancake onto the skillet.
Cook until the edges look dry and bubbles form on the surface, about 2-3 minutes.
Flip and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

Tip: Keep the skillet at medium heat to avoid burning; cook in batches for even cooking.

Step 6: Serve

Stack cooked pancakes on a plate to keep warm.
Serve hot with a drizzle of maple syrup and optional toppings like fresh fruit, yogurt, or whipped cream.

Tip: Keep pancakes warm in a low oven (200°F/93°C) while cooking batches.