Creamy Cottage Cheese Pancakes

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Creamy Cottage Cheese Pancakes

Increase the protein content of your pancakes by adding cottage cheese. The result is a nicely moist (but still fluffy) flapjack.

Total Time: 20
Yield: 16 pancakes


  • 2 cups cottage cheese
  • 4 eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted, plus extra for cooking
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • Garnish: Pineapple-Ginger or Fig-Walnut Toppings


Whip cottage cheese in a large bowl until most of the curds are broken up. Add eggs and mix well, then drizzle in butter and whip until smooth. In a separate bowl, stir together flour, baking powder, salt, and sugar. Add wet ingredients to dry ingredients, then stir until just blended.

Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, 1/4 cup at a time. Cook 3 to 4 minutes, then check underside. If browned, gently flip pancakes and cook 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.


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