Recipe

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These blueberry cottage cheese pancakes are soft, fluffy, and packed with juicy blueberries and extra protein in every bite.

Make the most satisfying breakfast stack with this recipe for blueberry cottage cheese pancakes.

Cottage Cheese Pancakes with Blueberries

Every time I make these cottage cheese pancakes with blueberries, they turn out fluffy and delicious, with those blueberry tidbits in every bite that make them irresistible.

They’ve officially earned a spot in our pancake rotation, because they’re like the fluffy blueberry pancakes my family loves, and they have the extra protein in my classic cottage cheese pancakes recipe. What’s not to love?

How Much Protein Per Pancake

Each pancake contains 4g of protein, which is twice the amount found in a traditional pancake. A serving of these cottage cheese pancakes with blueberries provides 12g of protein.

Fresh or Frozen Berries

Both fresh or frozen blueberries can be added to the cottage cheese pancake batter in the very last step. Cooking the pancakes will thaw them out, and both will end up as juicy tidbits in each bite.

Making Blueberry Cottage Cheese Pancakes

What I love about making these pancakes is that the blender creates a smooth liquid by blending the cottage cheese with all the ingredients (except the flour).

Then, you mix the liquid from the blender with the flour in a bowl and fold in the blueberries. Cooking them is the same as cooking any pancake recipe.

Freezing & Reheating

You can freeze cooked pancakes for up to 3 months. To enjoy them, microwave for 30 seconds to 1 minute, or toast in a toaster oven or toaster.

Blueberry Cottage Cheese Pancakes (Fluffy Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These blueberry cottage cheese pancakes are soft, fluffy, and packed with juicy blueberries and extra protein in every bite.

5 from 3 votes

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Ingredients

¾ cup all-purpose flour
1 cup cottage cheese
2 large eggs
2 teaspoons sugar, optional
1 teaspoon vanilla extract
¼ cup water or milk
2 teaspoons Aluminum free baking powder
¼ teaspoon salt
1 cup blueberries, fresh or frozen

Instructions

Make the batter:

Add the flour into a medium bowl and set aside.
Into your blender jar, measure the ingredients in the order listed: cottage cheese, eggs, sugar (if using), vanilla extract, water or milk, baking powder, and salt. Blend for 30 seconds to 1 minute to incorporate all the ingredients.
Pour the liquid into the bowl with the flour, mixing the flour and liquid using a rubber spatula in large circular motions until everything is just combined.
When the batter is combined, add the blueberries into the bowl and gently fold them in.

Cook:

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. If using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour about ¼ cup of batter per pancake onto the greased pan, ensuring each pancake has blueberries. Cook the pancakes for about 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the blueberry pancakes from the pan and serve or keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Notes

Use aluminum-free baking powder to ensure the batter tastes great. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.