Cottage Cheese Pancakes
Creamy, tender, and wonderfully quick to make — these Cottage Cheese Pancakes are a breakfast game-changer.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Non-stick Skillet
Ingredients
Ingredients
- 1 cup Cottage cheese Use small-curd for a smoother texture; no need to drain.
- 4 large Eggs Room temperature is best for even mixing.
- 1/2 cup All-purpose flour Spoon and level for accuracy.
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1-2 tablespoons Butter or oil For cooking, melted or in pan.
Instructions
- In a large mixing bowl, crack and whisk the 4 large eggs until pale and slightly frothy, about 30–45 seconds.
- Add 1 cup of cottage cheese to the eggs. Stir gently to combine; small curds are fine and create a nice texture.
- Sprinkle in 1/2 cup of flour and 1/4 teaspoon salt. Add 1 teaspoon vanilla extract. Mix until just incorporated — a few small lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Use a tablespoon or small ladle to pour small amounts of batter into the skillet. Aim for pancakes about 2–3 inches wide so they cook evenly.
- Cook the pancakes until bubbles form on the surface and edges look set, about 2–3 minutes. If the bottom browns too quickly, lower the heat slightly.
- Gently flip each pancake and cook the other side until golden brown, about 1–2 minutes more. Adjust heat as needed to prevent burning.
- Transfer pancakes to a plate and keep warm while you finish the rest. Serve topped with maple syrup, honey, fresh fruit, or yogurt.
Notes
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend.