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–+ servings
Linda S. Smith

Cottage Cheese Pancakes

A light, slightly tangy pancake that stays fluffy and satisfying, perfect for a quick breakfast or a weekend treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup cottage cheese (any fat level) Provides moisture and tang.
  • 2 large eggs Bind and enrich the batter.
  • 2 tablespoons sugar Balances the tang; omit for savory versions.
  • 1 teaspoon vanilla extract Optional, for a sweeter profile.
  • 1 teaspoon baking powder Ensures fluffiness.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup all-purpose flour Can use 1:1 gluten-free flour.
  • Butter or oil for cooking.

Method
 

Preparation
  1. In a mixing bowl, combine cottage cheese, eggs, sugar, vanilla, baking powder, and salt. Stir until relatively smooth.
  2. Gradually add flour and stir just until incorporated — a few small lumps are fine.
  3. Let the batter rest for 5–10 minutes.
Cooking
  1. Preheat a nonstick skillet or griddle over medium heat and add a small amount of butter or oil.
  2. Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form across the surface (about 2–3 minutes).
  3. Flip and cook for an additional 1–2 minutes until golden. Repeat with remaining batter.
Serving
  1. Serve warm with toppings of your choice.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 15gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 2g

Notes

Pancakes are versatile; pair them with sweet or savory toppings. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.

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