Cottage Cheese Pancakes

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Cottage cheese pancakes are for lovers of tangy baked goods paired with sweet fruits or syrup. Thanks to a cup of cottage cheese and three eggs, these pancakes are packed with protein! They are so good paired with berries and whipped cream, or even better, some of my Nana’s homemade brown sugar syrup!

If you are looking for more traditional-tasting pancakes recipe, you can try my basic pancakes from scratch or banana pancakes!

Cottage Cheese in Pancakes

I am writing up these cottage cheese pancakes right away as I can’t be the only one that has to use up cottage cheese that is expiring soon! These have been on my list to make forever as I love nothing more than pairing sweet and sour together, but I didn’t get around to it until I realized my cottage cheese is going bad tomorrow! I am desperately trying to bake and cook from my pantry and fridge with NO waste, as is everyone else right now I am sure, so it was time to make these.

And…sour cream pancakes are on the docket tomorrow….I’m sure you can guess why!

How to Make Cottage Cheese Pancakes

My adventurous partner in food crime helped me whip these up this morning, there’s no way that my daughter would have touched these with a ten foot pole. These cook up perfectly on a griddle and might even be easier than regular pancakes to make as they aren’t as delicate. Cottage cheese pancakes are not the same texture as normal pancakes at all.

1. Make the Batter

You can choose if you want the batter to be really chunky, a little bit chunky, or smooth. If you want the batter smooth, you are going to want to use a blender and puree the cottage cheese. I don’t think it’s necessary unless a family member has texture issues.

If you can use one, a #8 Disher (I have extolled this kitchen tool versatility over and over again! Cookies and pancakes and so much more!) makes 6 perfect pancakes from this recipe.

2. Cook on the Griddle

You can see in this photo that the batter is a little bit lumpy, it didn’t even matter by the time these were cooked up. Since the pancakes are almost all cottage cheese and eggs, you do need to cook them a little lower than usual for pancakes, and they do take longer to cook completely.  They DON’T bubble like normal pancakes, you might see a few, but that won’t indicate it they are done or not. The edges will cook like normal pancakes, but you really do need to just peek under the pancakes to really know if they are well browned and cooked.

What to Serve With Cottage Cheese Pancakes

Since these are a more tangy, sour taste (think buttermilk) they pair fabulously with fruit and syrup! While they are fine with just a syrup, the fruit we added really made them perfect. You can also serve them more savory with an egg on top and some bacon or slather them with jam (this is a popular choice).

Make some bacon in the oven or some air fryer bacon for breakfast perfection!

Another note, these are FLAT pancakes! That is the entire batch of the pancakes in the photo above, all 6 stacked in one pile! They are closer to a crepe, or a blintz, with a little more substance to them than normal pancakes and definitely denser. The texture is also more eggy (there are 3 eggs in this tiny batch) than normal pancakes but that means they are lower in carbs than normal pancakes.

These were a hit with the teen and he has declared that they are one of his favorite pancakes now, we will have to see if the sour cream pancakes tomorrow beat them! Make sure to check out all of my breakfast recipes for more ideas, we sure do love our breakfast food!

Happy cooking!

Love,

Karlynn

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