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a stack of cottage cheese pancakes with butter and syrup

Cottage Cheese Pancakes

4.50 from 8 votes
Make these fluffy cottage cheese pancakes with a few sim ingredients to up the protein and nutrients! They're packed with 15g of protein per serving and kid-approved. The perfectly crispy edges and fluffy center will make these your go-to pancake recipe.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Author: Molly

INGREDIENTS

  • 1 cup all purpose gluten free if needed
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup cottage cheese 2% or full fat
  • 3/4 cup milk any kind
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons maple syrup
Standard - Metric

INSTRUCTIONS

  • Mix the flour, baking powder, baking soda, and salt in a large bowl.
    1 cup all purpose, 1 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
    flour, baking soda, baking powder, and salt in a bowl
  • Blend the cottage cheese and milk in a blender until smooth. Make a well in the center of the dry ingredients and pour in the cottage cheese mixture along with the eggs, vanilla, and maple syrup.
    1 cup cottage cheese, 3/4 cup milk, 2 large eggs, 2 teaspoons pure vanilla extract, 2 Tablespoons maple syrup
    milk and cottage cheese in a blender
  • Stir with a wooden spoon or spatula until combined. Do not over mix, some small lumps are okay. Let the batter rest for 10-15 minutes to help the baking powder activate for fluffy pancakes.
    cottage cheese pancake batter in a bowl
  • While it’s resting, heat a griddle or nonstick pan over medium heat and melt butter or spray with nonstick spray. Scoop or pour 1/4 cup of the batter onto the hot pan. Cook for 2-3 minutes until the edges are set and bubbles start to form and pop all over the surface of the pancakes. Flip and cook on the other side for 2-3 minutes until golden brown. Re-grease the pan between batches and repeat with the remaining pancake batter.
    cottage cheese pancake cooking on a griddle
  • Serve with your favorite toppings and enjoy! Leftover pancakes stay fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Recipe Equipment

Nonstick pan or griddle
Blender or Food Processor I used a small personal blender

Nutrition

Serving: 3pancakes | Calories: 250kcal | Carbohydrates: 35g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 796mg | Fiber: 1g | Sugar: 11g | Vitamin A: 266IU | Calcium: 187mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!