Cottage Cheese Pancakes Fluffy Protein (Print Version)
Fluffy, protein-packed pancakes with cottage cheese for a nourishing breakfast. Tender, tangy, and easy to prepare.
# Ingredients:
→ Dairy
01 -
225 g full-fat cottage cheese
02 -
60 ml milk
03 -
2 tablespoons unsalted butter, melted, plus more for cooking
→ Dry Ingredients
04 -
60 g all-purpose flour
05 -
1 tablespoon sugar
06 -
1/2 teaspoon baking powder
07 -
1/4 teaspoon salt
→ Eggs
08 -
3 large eggs
→ Optional Add-Ins
09 -
1/2 teaspoon vanilla extract
10 -
Zest of 1 lemon
# Steps to Follow:
01 -
In a large mixing bowl, whisk together cottage cheese, milk, melted butter, and eggs until the mixture is smooth and combined.
02 -
In a separate medium bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 -
Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing; the batter should remain slightly lumpy.
04 -
Fold in vanilla extract and lemon zest, if desired.
05 -
Heat a nonstick skillet or griddle over medium heat. Brush lightly with additional melted butter.
06 -
Pour approximately 60 ml (1/4 cup) of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles appear on the surface and edges begin to set.
07 -
Carefully flip each pancake and continue cooking for an additional 2 minutes until golden brown and thoroughly cooked.
08 -
Serve pancakes warm with your choice of toppings, such as fresh berries, maple syrup, or Greek yogurt.
# Additional Notes:
01 -
Swap whole wheat flour for extra fiber and a nutty flavor.
02 -
To make these gluten-free, choose a certified gluten-free flour blend.
03 -
For added sweetness, stir in a pinch of cinnamon or a handful of mini chocolate chips.
04 -
Serve with berry compote or honey for a flavorful finish.