Cottage Cheese Pancakes

February 1, 2025

These scrumptious cottage cheese pancakes come together in no time at all. They are fluffy, soft and have a subtle sweetness that when served with strawberries and maple syrup are sublime.

I usually think of pancakes as a weekend treat. These pancakes require minimal effort and I would not hesitate to make them any day of the week.

With a short ingredient list, this recipe can be on the table in a flash. All the batter ingredients go into one bowl so clean up is a breeze.

Strawberries macerated with maple syrup are served with the pancakes. No strawberries? Blueberries, blackberries or a few pats of butter and maple syrup will do just fine.

I use a large non stick skillet (12 3/4-inch) which accommodates all of the batter at once. If you don’t have a large enough pan, cook the pancakes in two batches.

Fluffy, soft pancakes with cottage cheese are hard to resist. Whip up a batch and see for yourself.

Cottage Cheese Pancakes

Recipe by Kiyo

Pancakes

Adapted from Eric Kim’s Food52 recipe

Ingredients

1 cup strawberries, halved
2 tablespoons maple syrup, plus more for serving
2/3 cup cottage cheese (I used Lactaid brand for lactose free pancakes)
2 large eggs
4 teaspoons granulated sugar
1/8 teaspoon kosher salt
1/4 cup + 2 tablespoons all-purpose flour (or sub with 2 tablespoons white whole wheat or whole wheat flour)
1 teaspoon baking powder
Butter for frying pancakes (I used Earth Balance for lactose free pancakes)

Directions

In a small bowl, stir together the strawberries and maple syrup. Set aside to macerate for about 30 minutes, tossing the berries occasionally.
Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in flour and baking powder just before frying the pancakes (once you start heating the pan).
Heat a large nonstick skillet over medium heat. Melt 3 teaspoons of butter and pour batter into pan dividing evenly to make 4 pancakes. If your pan is not large enough, fry 2 pancakes at a time. Cook for 2-3 minutes on the first side, then flip and continues cooking another 1-2 minutes, or until pancakes are set. Serve with butter and strawberry maple syrup.

Notes

You can serve the pancakes with blueberries or other fruit, or skip the fruit and serve with butter and maple syrup.

Breakfast, Recipes

These griddle cakes could not be easier to prepare. Combine the dry ingredients in a bowl, the wet ingredients in a measuring cup, mix them together and in 15 minutes you’ll be eating these delicious blueberry griddle cakes (aka pancakes, flapjacks, hotcakes).

If you don’t have blueberries, see below for an option using an apple. Many times I make these without any fruit in the batter and serve sliced bananas on the side.

The original recipe calls for 1 cup of all purpose flour however they also suggest substituting 1/3 cup whole wheat flour which is what I did and they turned out great. The recipe also offers suggestions such as adding molasses or honey in place of the sugar, or peeling 1 tart apple and cutting it into thin slices and stirring it in to the batter, a good option if you don’t have blueberries handy.

Blueberry Griddle Cakes

Serves 2 – About 6 medium griddle cakes

Adapted from the Fanny Farmer Cookbook

Ingredients

3/4 cup milk at room temperature (I use 2%)

2 tablespoons melted butter

1 large egg

2/3 cup all purpose flour

1/3 cup whole wheat flour

2 teaspoons baking powder

1 1/2 tablespoons sugar

1/4 teaspoon salt

1/2 – 3/4 cup fresh blueberries

Beat the milk, melted butter and egg lightly in a 2 cup measuring cup. Mix the flours, baking powder, sugar, and salt in a medium bowl. Pour wet ingredients into the dry ingredients, add blueberries and stir just enough until ingredients are lightly combined. If you over mix the batter you risk the chance of rubbery pancakes. If the batter seems too thick, add a tablespoon or more of milk to thin it to your desired consistency however it shouldn’t be too thin.

Heat a cast iron griddle or frying pan over moderate heat. Melt a pat of butter in the pan (I use about 2 teaspoons). Pour about 1/4 cup of batter into the pan to make medium sized pancakes. Bake until the cakes are full of bubbles on the top and the undersides are browned. Turn with a spatula and brown the other side. Serve right away with pats of butter and the best maple syrup you can find.

***Check the expiration date on your baking powder. If it has expired or has been open too long, your pancakes won’t be tall and fluffy. Once I open up a tin of baking powder I note the date on the bottom of the can and switch it out after 6 months to ensure I am using fresh baking powder. The moisture in the air can cause the baking powder to react slowly releasing some of its leavening ability. I’d much rather buy a new tin of baking powder every 6 months and know that my recipe will turn out as expected.

***For lactose free griddle cakes use lactose free milk and Earth Balance Buttery Sticks.

Lactose free pancakes

Cottage Cheese Pancakes