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A stack of fluffy cottage cheese pancakes topped with fresh berries, Greek yogurt and a drizzle of maple syrup

Cottage Cheese Pancakes

Fluffy, tender pancakes made in the blender with cottage cheese, eggs and a little flour. An easy high protein breakfast with about 19 grams of protein per serving.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese 2 percent or full-fat, not drained (225 g)
  • 3 large eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (95 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons milk optional, to thin
  • 1 tablespoon butter for the griddle

Method
 

  1. Add the cottage cheese, eggs, sugar and vanilla to a blender and blend until completely smooth, about 30 seconds.
  2. Add the flour, baking powder and salt and pulse just until combined, scraping down the sides once. Pulse in 1 to 2 tablespoons of milk if the batter is too thick to pour.
  3. Let the batter rest for 5 minutes while you heat a nonstick skillet or griddle over medium-low heat. Brush lightly with butter.
  4. Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until the edges are set and bubbles appear, then flip and cook 1 to 2 minutes more until golden and cooked through.
  5. Keep finished pancakes warm in a 200°F (95°C) oven while you cook the rest. Serve with Greek yogurt, fresh berries and maple syrup.

Notes

Protein: About 19 g per serving (3 to 4 pancakes) without toppings, estimated from standard ingredient values. Brands vary.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a toaster or microwave.
Nutrition is an estimate per serving without toppings.