Cottage Cheese Pancakes are the perfect breakfast. Quick and easy to make, with protein bits inside, topped with fresh whipped cream and syrup or a fruit sauce and you’re on your way to a well-balanced meal!
*this post contains affiliate links, read my disclosure here.*
Remember when I had told you guys that my mom stayed with us for 3 weeks post-baby? Well, she had bought a container of cottage cheese to make lasagna with (it was delicious!) but didn’t use all of it. After she left, the cottage cheese was still sitting there and I was hating to see it go to waste. Now I am not one to eat cottage cheese and fruit together (it does weird things to me, what can I say) so I took a few days to think this through and then it came to me: Pancakes!
Yes. Pancakes! Everybody loves pancakes and cottage cheese is a great way to sneak in some protein into everyone’s favorite breakfast item. Let me tell you a few reasons why I love these pancakes:
- The cottage cheese doesn’t really alter the taste of the pancakes
- The little bits of cottage cheese that poke out in the batter get caramelized and add a bit of a crunch to the outside of the pancake.
Look at those cheese crispies!
- These cakes are fluffy and will melt in your mouth.
My oh my my my.
Now this recipe was originally a buttermilk recipe, so if you’re not a fan of the cottage cheese for some reason (I don’t know why anyone wouldn’t be…), substitute the milk and cottage cheese for 3 cups of buttermilk and omit the lemon juice.
My husband loves pancakes… well, any breakfast food if we’re being honest here, but he especially loves pancakes and waffles. This batter is a hit with him and with him being a connoisseur of all things breakfast, I think you all are safe to think these are dang delicious pancakes!
In my professional advice, I would suggest enjoying these with some berries, syrup, and whip cream.
Oooor you can enjoy these with a mixed berry compote, which really compliments the umami flavor of the cottage cheese.
The choice is yours but you can’t go wrong either way!
Make these pancakes this weekend for brunch and let me know what you all think. How do you enjoy your pancakes?
Happy eating everyone!
For other delicious breakfast ideas, check out these recipes:
Cottage Cheese Pancakes are the perfect breeakfast. Quick and easy to make, with protien bits inside, topped with fresh whipped cream and syrup or a fruit sauce and you're on your way to a well balanced meal!
- 1 pounds all purpose flour
- 2 tablespoons Sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 16 ounces milk
- 12 ounces cottage cheese
- 2 ounces Butter melted
- 3 each Eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Mix the dry ingredients with the wet until well incorporated. The lumps will be a mix of the dry ingredients and the cottage cheese.
- Spray a skillet or griddle with cooking spray and set to a medium heat. Using a ¼ cup measuring cup, measure out the pancake batter and pour into the heated skillet.
- Cook pancake for a few minutes on one side until the sides begin to look dry and you see a bit of golden color. Flip over.
- Continue to cook until the flipped side is golden brown. Remove from heat and cook the rest of the batter.