Easy Cottage Cheese Pancakes
These Easy Cottage Cheese Pancakes are fluffy, delicious, and packed with protein. Perfect for a quick breakfast or weekend brunch.
Equipment
- 1 mixing bowl medium
- 1 whisk
- 1 non-stick skillet
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
Preparation
- In a medium mixing bowl, whisk together the cottage cheese and eggs until smooth. Add the milk and mix until well combined.
- In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Allow the batter to sit for 5 minutes. This resting period helps the ingredients to meld and results in fluffier pancakes.
Cooking
- Heat a non-stick skillet over medium heat. Lightly coat with cooking spray or a small amount of butter.
- Spoon 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set. Flip and cook for another 1-2 minutes until golden brown.
- Continue cooking the remaining batter, adding more butter or cooking spray as needed to prevent sticking.
Serving
- Stack the pancakes on a plate and serve warm with your choice of toppings such as syrup, fresh fruit, or yogurt.
Storage
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet over low heat before serving.
Notes
Pro Tips: For extra fluffiness, separate the egg whites and beat them to soft peaks before folding into the batter. Ingredient Substitutions: Use almond flour for a gluten-free option. How to Serve: Top with fresh berries and a drizzle of honey. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare batter the night before and store in the fridge until ready to cook.