This cottage cheese pancakes recipe is easy to make (either in one bowl or in the blender) with a handful of nutritious ingredients. Cottage cheese pancakes are rich and fluffy and flavored with vanilla and cinnamon.
Preheat an electric skillet to 350 degrees F. Or warm a nonstick skillet over medium-low heat.
There are two ways to make these cottage cheese pancakes, 1) mix everything together in one bowl. Or 2), blend the cottage cheese and eggs together first, then mix everything in one bowl.
One-bowl Method
Combine cottage cheese, eggs, honey, and vanilla in a large bowl.
Add flour, cinnamon, baking powder and sea salt, stir to combine.
If necessary, add milk 1 Tablespoon at a time (up to 2 Tablespoons) to thin out the batter.
Blender Method
Put the cottage cheese and eggs into the container of a blender.
Blend on medium speed until the mixture is smooth.
Transfer the cottage cheese/egg mixture to a large bowl, add the honey and vanilla and stir to combine. Then add the dry ingredients and milk, if necessary.
Cook
Melt ½ to 1 Tablespoon butter onto an electric skillet (depending on its size). Use ¼ cup measuring cup to portion out the pancake batter. Carefully pour it onto the prepared griddle or skillet. (I cook 4-6 pancakes at once on my griddle).
Cook on the first side until the batter begins to bubble and becomes set around the edges (about 3-5 minutes).
Flip, and cook for another 3-5 minutes until the pancakes have become fluffy and are golden-brown.
Melt additional ½ tablespoon of butter on the griddle/skillet between each batch of pancakes. Repeat until all the batter is gone.
Serve warm with maple syrup.
Video
Notes
Making sure the ingredients are room temperature is important. Cold cottage cheese, eggs and milk will result in a thicker batter that requires more milk to thin out.Ingredient Substitutions
Cottage cheese. I suggest full-fat, small curd cottage cheese for the best results. You can use low fat, if desired.
Eggs. There are no substitutes for eggs in this recipe.
Vanilla extract. vanilla bean paste is a good substitute for extract.
All-purpose flour. You can use a gluten-free all-purpose flour to make this recipe gluten-free. Or, you can also sub up to ¼ cup of the flour with whole wheat pastry flour or white whole wheat flour.
Milk. Depending on the size of your eggs, you may need to thin the batter with 1-2 TBS of milk. I use whole milk, but any variety will work well.
Butter. I highly recommend using butter for cooking. The crispy, butter exterior is key to making the best cottage cheese pancakes. You can use coconut oil, ghee, or cooking spray if necessary.
StoreStore any leftover pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.FreezePut leftover cottage cheese pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.