Fluffy Cottage Cheese Pancakes
These truly are the BEST Cottage Cheese Pancakes because they’re fluffy and thick like normal pancakes, made in the blender, and an easy high protein breakfast!
tips for making the fluffiest pancakes:
When it comes to making high protein pancakes, there are a few mistakes that can lead them to being flat.
- The batter needs to be blended smooth and thick! You don’t want to add any liquids, or else your batter won’t have the stability to help it rise.
- Make sure the griddle is hot before adding the batter. If the griddle is still heating up, the pancake batter will have time to spread out and not rise as fluffy.
- Wait until you see bubbles on top of the pancakes before flipping. You’ll know it’s ready to flip when you see a few air bubbles on top and the edges of the pancake are set. This will help the uncooked batter on top not to sling everywhere when you flip.
how to store and reheat leftover pancakes?
Store leftover pancakes in an airtight container after completely cooling to room temperature. Store in the fridge up to 3-4 days. Reheat either in the toaster oven for 1-2 minutes, or in the oven at 350F covered in foil for 8-10 minutes, until warmed through. The goal is to just get them warm without drying them out!
Cook with me!
Fluffy Cottage Cheese Pancakes
Ingredients
- 1 ½ cups Cottage Cheese
- 1 cup All Purpose Flour
- 4 large Eggs
- 2-3 tbsp. Granulated Cane Sugar
- 1 tbsp. Baking Powder
- ¼ tsp. Fine Sea Salt
- Olive Oil or Butter for cooking
- Maple Syrup for serving
Instructions
- In a high-speed blender, combine the cottage cheese, flour, eggs, sugar, baking powder, and salt. Pulse until very smooth. If you find the batter almost too thick to stir, add up to 1/4 cup warm water.
- Place a griddle pan over medium-high heat. Once hot, generously grease with the butter or olive oil. I prefer using olive oil since it’s doesn’t burn as quick. To be noted, if you like your pancakes to have those crispy edges, the more ‘fat’ you use when cooking the crispier they will be!
- Use a large ice cream scooper to add ¼ – 1/3 cup batter per pancake onto the greased griddle. Use the back of a spoon to evenly spread out the batter. Reduce stovetop burner to medium heat.
- Cook for 2-3 minutes, until you see air bubbles and edges are set, then flip. Cook another 2-3 minutes, until golden and fluffy.
- Enjoy warm with fresh fruits and maple syrup!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
This worked exactly as written, thanks!
I absolutely loved these! Also nice to find a recipe that works!
I use this recipe every single time I make pancakes, even subbing the cottage cheese with greek yogurt if I have to. Soooo so good! They have the perfect fluffiness and soak up syrup and butter like a dream. It’s such a reliable base recipe that can be customized with all kinds of spices, fruits etc! Thank you so much for these glamourous pancakes. <3
omg these were soo good!!! thank you so much for this amazing recipe ❤️