These Quick and Easy Cottage Cheese Pancakes are a healthy breakfast pancake the entire family will love. This delicious recipe makes light and fluffy pancakes with blended cottage cheese for a healthy and protein packed breakfast.
Why You’ll Love These Cottage Cheese Pancakes!
Delicious cottage cheese pancakes are so similar to traditional pancakes that you can't really tell a difference. These are perfect if you are trying to add a few extra grams of protein to your diet or simply looking for a healthy breakfast option. Even for those that are not a huge fan of cottage cheese, once the cottage cheese is blended you will not detect any curds.
Top these healthy cottage cheese pancakes with real maple syrup and some fresh berries and you have a delicious breakfast that is high in protein.
Why Add Cottage Cheese To Pancakes?
Cottage cheese may seem like a strange addition to pancakes but it has a high protein content while being low in fat. If you are looking for healthy pancake recipes but do not want protein pancakes that have protein powder added to the batter, then these nutritious cottage cheese pancakes are the perfect solution.
Cottage cheese has definitely made a comeback recently and has been in everything from cookie dough to herb dip. It is amazing how many things you can make from cottage cheese and if you are not a fan of the curds, cottage cheese is easily blended which transforms it into a smooth creamy texture.
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Equipment Needed
food processor- is the best way to blend cottage cheese. You can also use a high powered blender or immersion blender.
Key Ingredients
cottage cheese- I would choose a cottage cheese that you like the flavor of. I prefer a full-fat cottage cheese but that is really up to you. Because this is blended in the food processor it doesn't matter if you choose small curd cottage cheese or large curds. Some recipes do not require blending so in that case the curd size will matter. But I find that by blending cottage cheese, the texture of the pancake has a fluffy texture and the cottage cheese is completely undetectable.
Step-By-Step Instructions
Add the teaspoon of apple cider vinegar to the almond milk and set aside while preparing the other ingredients. This will create a buttermilk consistency as he milk will curdle.
Add the cottage cheese, honey and vanilla extract to a food processor and process until smooth.
Scrap the blended cottage cheese into a large mixing bowl. Add the eggs and milk mixture. Stir well to completely combine the eggs into the batter.
Add in the dry ingredients, all purpose flour, baking powder, baking soda and salt. Stir into the batter until no dry streaks of flour remain.
Heat a nonstick skillet over medium heat. Add a small pat of butter into the pan to melt. Once the skillet is hot add ¼ cup of pancake batter to the melted butter. My skillet was large enough for 3 small pancakes. Because this batter is thick I take the back of my measuring cup and smooth out the batter into a more circular shape.
Cook for 2-3 minutes per side. These cottage cheese pancakes will form bubbles just like regular pancakes. That is how I know they are ready to flip, when those little bubbles start to pop, they are ready.
Carefully slip a spatula underneath and flip. The pancakes will be a golden brown color with crispy edges. Continue to cook until the pancakes have browned on the other side and no longer doughy.
While cooking the remaining batches, keep the cooked pancakes in a 200°F oven in a single layer on a baking sheet.
Serving Suggestions
When it comes to pancakes, I love a drizzle of pure maple syrup and a little pat of butter. However, these would be amazing with sugar-free jam or these baked strawberries.
You can also add in fresh strawberries or blueberries to the batter or make them chocolate chip pancakes which little kids always love.
Storage
Store leftovers in an airtight container in the refrigerator for 4-5 days. Leftover pancakes reheat well in the microwave or toaster oven.
Freezer-these breakfast pancakes can also be frozen in-between pieces of parchment paper and placed in a freezer bag for up to 3 months.
Expert Tips
- Use butter and not cooking spray for a crispier golden brown pancake.
- Cook pancakes at a medium temperature so that they do not over brown while cooking. They need the full 2-3 minutes per side to cook through in the middle.
- Keep pancakes warm in the oven while cooking the remaining batches of pancakes.
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Quick and Easy Cottage Cheese Pancakes Recipe
Equipment
- food processor
Ingredients
- ¼ cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- 2 large eggs
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- butter for cooking
Instructions
- Add the apple cider vinegar to the almond milk and set aside to curdle (this makes buttermilk).
- Add the cottage cheese, vanilla extract and honey to a food processor and blend until smooth.
- Transfer the blended cheese to a large mixing bowl. Add the eggs and the milk mixture. Stir until combined.
- Add the flour, baking powder, baking soda and salt to the batter. Stir until no white streaks of flour remain.
- Heat a large nonstick skillet over medium low heat. Melt a small pat of butter in the pan to melt.
- Once the pan is hot, add ¼ cup portions of batter to the skillet to make the pancakes. You will need to work in batches. Depending on the skillet you may get 3 pancakes per batch. This will make 9-10 pancakes.
- Cook pancakes on each side for 2-3 minutes. Look for the tiny bubbles to form on the top and break- this is when you know the pancakes are ready to flip. They should be golden brown.
- Add a bit more butter for each batch. Keep the pancakes warm in the oven set at 200° F while cooking the remaining batches.
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