These cottage cheese pancakes are in constant rotation in our house. We love them because they are a little sweet, a little caramelized from where the cheese melts (just a bit to the hot pan) and totally addictive. My kids ask for them all week long!
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What’s so great about them?
First and foremost they are simple to make. Mix the dry ingredients, add in the wet, give it all a stir, and voila you are ready to go. By request, these cottage cheese pancakes are made 2-3 times a month so it’s often just mix, stir and cook!
Another reason I love serving these pancakes is that these they are higher in protein than regular pancakes. The addition of the cottage cheese adds another layer of nutrition for our carb loving kids. Serve them with fruit and you can feel good that you’ve gotten at least 3 or 4 food groups into breakfast alone 😊.
Lastly, these pancakes make a great “breakfast for dinner” option. Serve them with lox, tuna or whitefish salad and cut up veggies and dinner is served!
Ingredients you’ll need
A few notes on the ingredients:
- Cottage Cheese – I use 4% milkfat cottage cheese when I make these pancakes but you can use any time of cottage cheese you like.
- Flour – the recipe calls for all purpose flour, but you can use white whole wheat flour or a mix of the two
- Milk – again, use what you have. I typically use skim, but have also used whole milk and plant based milks as well.
Simple step by step instructions
You’ll need two things to get started, a large mixing bowl and a glass measuring cup. A whisk and a fork will help too.
Gather your ingredients and put a large skillet on the stove.
Whisk together the dry ingredients in a large mixing bowl. In the glass measuring cup measure out all of the wet ingredients and stir together.
Then add the wet ingredients into the dry ingredients and stir until just combined.
Turn the stove on to medium heat and melt the butter in the pan. Portion out the pancakes, flipping when a bit bubbly on top, but just browned on the bottom.
Cook on the second side until lightly browned and move to a serving dish. Repeat with the rest of the batter and enjoy!
FAQ’s, Tips & Tricks
Absolutely! These freeze great. This recipe makes a ton of pancakes especially if you are using a small cookie scoop like I do to portion them. My kids like the smaller pancakes and the adults get to eat so many more!
Let them cool on the serving dish and then place them into zip top bag and lay them flat in the freezer. This makes it easier to store especially if you are low on freezer space.
To reheat them, I either pull them out while I’m making my coffee before the kids get up (this is rare) or I pop them into the microwave for 10-20 seconds and serve! Be careful not to overheat these, the cottage cheese will get crazy hot and burn little tongues.
- These pancakes aren’t particularly pretty. Some get browned bits from where the cottage cheese caramelizes on the pan, some may stick a bit, some may even fall on each other when flipping, but they will still be delicious.
- Inspired by an older recipe from Smitten Kitchen, I set out to make these pancakes super easy. I cut out the extra step of separating the eggs and beating the egg whites till stiff…it does make this extra fluffy, but doesn’t stick to my mantra of keeping it simple
- Serve with syrup, fruit, a sprinkle of powdered sugar…or do as I do and eat them straight from the pan, being careful not to burn your mouth!
Looking for other simple breakfast or brunch ideas? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Simple Cottage Cheese Pancakes
- 1 ½ cups all purpose flour
- 1/4 cup sugar I sometimes just use ¼ cup
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp cinnamon
- ¼ tsp salt
- 1 cup milk any kind you have will work
- 1 cup cottage cheese
- 2 eggs
- 3 tablespoons butter melted and cooled, plus more for the pan
- 1 tsp vanilla
- In a large bowl whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together with a whisk or fork
- Measure milk, cottage cheese, eggs, butter and vanilla into a liguid measuring cup, and mix until eggs are broken up.
- Pour wet ingredients over dry ingredients and whisk together until just combined.
- In a large skillet melt about a 1/4 tablespoon of butter
- Once butter is melted use a small cookie scoop to put batter into the pan.
- Cook on once side until you see bubbles on the top, then flip.
- Cook on the second side until just browned, then move to a plate
- Repeat with remaining batter.
- Serve with syrup and fruit and enjoy!
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