Breakfast
Cottage Cheese Pancakes
Tender, high-protein pancakes made with cottage cheese and eggs. Blend the batter smooth or leave it a little lumpy.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · 3 small pancakes
quickkid friendlyfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Batter
- 1 cup Cottage cheese
- 3 Eggs, large
- 2 tbsp 2% milk
- 1 tbsp Granulated sugar
- 1 tsp Vanilla extract
- ⅔ cup All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Table salt
- 1 tbsp Butter, salted, for the pan
To serve
- 1 cup Strawberries, sliced (optional)
- ¼ cup Maple syrup (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: blender or large bowl, nonstick skillet or griddle, spatula.
- Blend or whisk the cottage cheese, eggs, milk, sugar and vanilla. Stir in the flour, baking powder and salt just until mixed.
- Heat a nonstick skillet over medium-low heat and brush with butter. Pour scant 1/4 cups of batter. Cook 2 to 3 minutes, until the bottoms are golden and the edges look set, then flip and cook 2 minutes more, until cooked through.
- Serve with fruit and syrup.
Make aheadKeeps 3 days in the fridge; reheat in the toaster or microwave.
❄️ FreezerFreeze in one layer, then bag, for up to 2 months.
↺ LeftoversSpread a cold pancake with jam for a snack.
🧒 With kidsThese are softer than regular pancakes; keep them small so they are easy to flip.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.