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Cottage Cheese Pancakes High Protein High Protein Cottage Cheese Pancakes - Fluffy, Filling, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • Cottage cheese (1 cup; small-curd works best)
  • Eggs (2 large)
  • Milk (2–4 tablespoons; dairy or unsweetened plant milk)
  • Flour (3/4 cup; all-purpose, white whole wheat, or oat flour)
  • Baking powder (1 1/2 teaspoons)
  • Salt (a pinch)
  • Vanilla extract (1 teaspoon)
  • Sweetener (1–2 tablespoons sugar, maple syrup, or a granulated alternative)
  • Butter or oil for the pan
  • Optional add-ins: cinnamon, lemon zest, blueberries, chocolate chips
  • Toppings: fresh berries, banana, yogurt, maple syrup, nut butter

Instructions
 

  • Blend the wet ingredients: In a blender, add cottage cheese, eggs, milk, vanilla, and sweetener. Blend until smooth, 20–30 seconds.
  • Mix the dry: In a bowl, whisk flour, baking powder, and salt.
  • Combine: Pour the blended mixture into the dry ingredients. Stir gently until just combined. If it’s too thick, add 1 tablespoon more milk.
  • Rest the batter: Let it sit for 5 minutes. This helps the flour hydrate and the pancakes rise better.
  • Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Cook: Scoop about 1/4 cup batter per pancake. Cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more. Adjust heat if browning too fast.
  • Finish and serve: Keep cooked pancakes warm on a low oven setting while you make the rest. Serve with berries, yogurt, and a drizzle of maple syrup or nut butter.