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Recipe from Simpler Savory

The recipe

Cottage Cheese Pancakes

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
250

2× the original author values. Recipe yield: 4 servings.

calories
500

3× the original author values. Recipe yield: 4 servings.

calories
750
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 cup cottage cheese — small or large curd; full-fat for most tender texture
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar or honey — or preferred granulated low-carb sweetener
  • 1 cup milk — dairy or non-dairy, plus more as needed to thin
  • 3⁄4 cup flour — oat, white whole wheat, or all-purpose; see low-carb option below
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon fine salt
  • 1 tablespoon butter or neutral oil — for greasing skillet; more as needed
  • 1 teaspoon coconut flour — optional, add when using almond flour for low-carb structure
  • 1 tablespoon protein powder — optional, whey or plant; thin batter with milk if added
  • 1⁄2 cup add-ins — blueberries, mini chocolate chips, or lemon zest; optional
  • fresh berries or berry compote
  • maple syrup or sugar-free syrup
  • Greek yogurt — for extra protein

Instructions

  1. Add cottage cheese, eggs, milk, vanilla, sweetener, and salt to a blender. Blend until smooth, pale, and glossy.
  2. Sprinkle in the flour and baking powder. Pulse just until combined; do not overblend once leavening is added.
  3. Batter should be thick but pourable; add a splash more milk if it clings heavily to the spoon.
  4. Let the batter rest 5 minutes to hydrate the flour and build small air bubbles for tender pancakes.
  5. Heat a nonstick skillet or seasoned griddle over medium until a drop of water skitters. Add a thin swipe of butter or oil.
  6. Scoop small rounds, about 3 to 4 inches wide. Add optional mix-ins like blueberries to each portion if using.
  7. Cook until edges look set and bubbles form, bottoms golden like toasted brioche, 1 to 2 minutes. Flip gently and cook 1 to 2 minutes more until set.
  8. Grease lightly between batches and adjust heat as needed so pancakes brown evenly without burning. Keep finished pancakes warm in a low oven.
  9. Plate hot with berries or compote, Greek yogurt, and maple or sugar-free syrup.
  10. Use almond flour in place of wheat/oat and add 1 teaspoon coconut flour; keep pancakes small for easier flipping and use a low-carb sweetener or omit.
  11. Stir 1 tablespoon whey or plant protein into the batter and thin with milk to maintain a pourable consistency.

Notes

Cool completely on a wire rack. Stack with parchment between pancakes and store airtight. Refrigerate up to 4 days or freeze up to 2 months. Reheat in a toaster for crisp edges, microwave for softness, or warm in a skillet 1–2 minutes per side. From frozen, toast twice or reheat covered in a 300°F oven for 8–10 minutes.

Source: https://simplersavory.com/cottage-cheese-pancakes/