Cottage Cheese Pancakes (Fluffier Recipe)

front view of a stack of pancakes made with cottage cheese on a white plate topped with blueberries and some blueberries and raspberries on the plate.

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

A simple recipe for perfectly golden cottage cheese pancakes to make your weekend stack more nutritious.

5 from 34 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 baking powder
¼ teaspoon salt

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 with the liquid using a rubber spatula. I incorporate the batter, working the flour from the outside of the bowl until everything is just combined.

Cook:

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour a little less than ¼ cup of batter per pancake onto the greased pan. 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 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 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, top with your favorite toppings and syrups.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

Nutrition