Cottage Cheese Pancakes

WHAT SAYS SUNDAY MORNING MORE THAN HOMEMADE PANCAKES…

This sounds like a weird addition to pancakes, but they are really delicious–fluffy inside and super crispy outside and fun to make. I’ve made pancakes with yogurt before when I didn’t have the traditional pancake ingredients. I’ve also used coconut milk, sweetened condensed milk and other non-classical ingredients.  They were all good, but these are even better! I probably found this recipe online, but look at so many recipes that I do not remember exactly. Pancake ingredients are basic: eggs, flour, sugar, butter or oil, some kind of leavening to lighten them up, and a dairy product.

Using only 7 ingredients, which you most likely have on hand, they are quick and easy to whip up. This recipe makes a lot and the cakes freeze well. If you are freezing any leftovers, wrap individually in wax paper or plastic wrap and then drop into a zip lock freezer bag.

All mixed and ready for frying. The batter looks very yellow as I used local fresh eggs and kind of chunky from the cottage cheese.

Ingredients include cottage cheese (I used 5% and it was still yummy; full fat would probably be even better), 4 eggs, vanilla extract, sugar, baking powder, 1 cup flour, and about 1 Tbsp. butter for frying. If the pan gets dried out as you continue cooking batches, just add a little more butter as you fry. The tablespoon of baking powder really helps to fluff these cakes up.

All ingredients get mixed together in one bowl so easy to put together and easy to clean up. I like to brown the butter just a bit before dropping the first round of pancakes in. It gives the pancakes a little nutty richness and also helps to get them nice and crispy.

Either my pan is too small or I made my cakes too large. When they are this close in the pan, they are difficult to flip. These pancakes do not bubble up like a traditional batter, which is generally the signal to flip, so you just need to keep checking the bottom until they are nice and brown and then flip them. The cottage cheese melts beautifully making the pancakes very moist.

And here they are flipped. You can either serve right away with lots more butter and maple syrup or keep warm on a platter, loosely covered with foil,  in a 250 degree oven until the whole batch is cooked and ready to serve.

Served and ready to eat!

Salty bacon goes very nicely with the sweet maple syrup.

Print Pin

Cottage Cheese Pancakes

Fluffy inside and crispy outside. The cottage cheese makes these pancakes very moist!

Ingredients

• 1 1/2 Cups Cottage cheese
• 4 Eggs
• 1 tsp. Vanilla extract
• 2 Tbsp. Sugar
• 1 Tbsp. Baking Powder
• 1 cup Flour
• 1 Tbsp. Butter for frying, more if necessary if the pan dries out.

Instructions

• Combine all ingredients: cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Mix well after each addition.
• Preheat a heavy bottom skillet with butter until it gets lightly browned and sizzling.
• Fry the pancakes until golden brown on each side. Serve hot with real maple syrup and more butter.

Notes

This recipe makes a lot of pancakes; about 16 depending on how large you make them. They freeze well. Wrap individually in either wax paper or plastic wrap and freeze in a zip lock freezer bag.