So I wanted to make a pancake recipe for shrove Tuesday tomorrow, and I couldn’t have chosen a better recipe. I know what you’re thinking. Ew, cottage cheese? I don’t want any weird cottage cheese lumps in my pancakes. Why would you go and do something like that?
The thing with me and cottage cheese is that I don’t eat it. I know how healthy it is and how it makes a great breakfast and all that, but I am just not a huge fan of cottage cheese. The texture and the taste and..pretty much everything about it makes me want to hurl. I mean, just because you put the word “cheese” on it will not make me want to eat it. Although, to be honest, it does usually work.
So whenever I buy cottage cheese in the hopes of eating a healthy breakfast of cottage cheese and fruits, it ends up getting neglected somewhere at the back of my fridge. And the worst part about that is, when I open it up months later, it still looks like it did when I first bought it. Another reason why I don’t like buying cottage cheese.
But this is different. Cottage cheese whipped up in the food processor, and mixed together with only 3 other ingredients to make incredibly fluffy pancakes? Forget about traditional pancakes. Count me in!! It is being added to my regular rotation as we speak.
These pancakes were so fluffy, it felt like you were biting into sweet and delicious clouds. What more could you ask for first thing in the morning?
Cottage Cheese Pancakes Ingredients
You are only 4 simple ingredients away from making these healthy cottage cheese pancakes. All you need is:
- full-fat cottage cheese
- all-purpose flour
- oil (I use avocado oil, but any neutral oil works well in this recipe)
- eggs
- (optional) cooking spray
Tips
Make these pancakes ahead of time! My favorite thing to do with leftover pancakes is to freeze them. Then the next time you want pancakes, you can place them in the toaster to reheat. You will still get the fluffy texture on the inside but now with crispy edges. All you need to do is make the pancakes as written in the recipe card. Then place pancakes on a single layer on wire racks to cool completely. Once they are completely cool, place the pancakes in a freezer bag for up to 3 months.
Mix it all in a blender for less dishes. This recipe can easily be transformed into blender cottage cheese pancakes instead of using a food processor. Just mix all of your ingredients in a blender and you are ready to go! You will be cooking pancakes in no time.
Variations
What makes this a great recipe is how versatile it is. You can switch it up in so many ways, but here are my favorite:
- Add fresh berries! Fresh berries are a great addition to any recipe in my opinion, but especially in pancakes!
- Any fresh fruit really. The only reason I don’t add most other fresh fruit is because it is sometimes a hassle to cut them up in the mornings. I just want something easy! But if you are someone who loves making recipes early in the mornings, all you need to do is chop up your favorite fruit and add it to the pancake batter.
- Top with maple butter and maple syrup. Maybe it’s because I am Canadian, but adding maple anything to any regular pancake recipe will take it from being a good recipe to a great one.
- Mix in some lemon curd and some lemon zest. I think the best thing about summer is all of the lemon flavored foods, and lemon pancakes are one of my favorite things. As a busy mom, adding lemon to my morning pancakes is a delicious way to get my lemon fix for the day.
More Recipes for Breakfast Pancakes
Like these delicious cottage cheese pancakes? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese
- 1/3 cup all-purpose flour
- 2 Tbsp oil
- 3 large eggs, lightly beaten
Instructions
- Pulse the cottage cheese in a food processor.
- In a large bowl, combine the cottage cheese, flour, oil and eggs until fully incorporated.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Cook the other side until it is golden.
Hello,
These are delicious! Perfect for two adults and one child. Note: I threw all of the ingredients in the blender and just poured the pancakes – it worked great.
We serve with butter, real maple syrup and sliced bananas and toasted walnuts. Regular pancake recipes call for at least a full cup of flour so this is great for a lower carb option.
Finally, I would not add blueberries to this batter as it is thin. You could always top with fresh berries or make a sauce.
Hope this helps – thanks again for a great recipe!
Michelle
That sounds amazing! I am so glad you liked it! 🙂
Can I say OMG. I know it’s an old post. Had them this morning. Happened to have 1 cup exactly cottage cheese. And yes you won’t even know there is no cottage cheese. I took a pic in pan. Will upload later. I came across this substitue for eggs. However I did use one. Substitue for one egg. 1 tablespoon ground flaxseed and 1 tbsp water and 2 egg whits. according to your carton. I don’t have an egg problem but when I find something I try it. And yes mine looked exactly like yours. Pinned it.
Yay!! I am so glad you love it!
I definitely make this whenever I have cottage cheese in the house 🙂 Thanks for the pin!!
I love making cottage cheese pancakes. It’s definitely a staple in our household! Yum!
Same here!
Wow, I like how easy the recipe is. No baking powder and simple ingredients. Just 1/3 cup of flour, sounds pretty healthy. Have you tried these with coconut flour?
Thanks!
Never, but I think it would work ok. If you try it let me know! And if I try it, I may post about it 🙂