Cottage Cheese Pancakes
Cottage cheese pancakes are light, fluffy, and protein-packed, making them an excellent breakfast or snack option that can be customized to suit your taste.
Ingredients
Wet Ingredients
- 1 cup Cottage cheese Choose a small-curd variety for better texture.
- 3 large Eggs Room temperature eggs work better.
- 1 teaspoon Vanilla extract Optional for flavor enhancement.
- 1 tablespoon Vegetable oil or melted butter For moisture and flavor.
Dry Ingredients
- 1 cup All-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 tablespoon Sugar Optional, adjust to taste.
For Cooking
- 1 spray Cooking spray For greasing the skillet.
Instructions
Preparation
- In a mixing bowl, combine the cottage cheese, eggs, vanilla extract, and melted butter or vegetable oil. Blend until smooth, leaving some lumps from the cottage cheese.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
Cooking
- Heat a skillet or griddle over medium heat and coat lightly with cooking spray or oil.
- Pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
- Remove from the skillet and keep warm while repeating with remaining batter.
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Notes
Serve fresh with maple syrup, fresh fruits, Greek yogurt, or savory toppings. Customize with herbs or add-ins for varied flavors.