This post may contain affiliate links. Read our disclosure policy.
Cottage cheese pancakes are a great option for a protein-packed breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries – so delicious! This healthy pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts.
We love our pancakes! Whether they are traditional pancakes or pancakes that are loaded with oatmeal or chocolate, we’ve got all of the best pancake recipes for you. Looking for an extra decadent pancake recipe? Try our pancake cake!
There’s nothing better than a stack of warm, fluffy pancakes for breakfast, especially when they’re healthy pancakes with protein. You can enjoy them, while also feeling good about your healthy eating choices.
There are few things sadder, however than dry overcooked, tough cottage cheese pancakes.
Here are some simple tips that will help you create a stack of perfectly golden brown, fluffy pancakes.
Resist the urge to stir the batter until it’s perfectly smooth; over mixing will cause gluten molecules to form. Gluten is what gives things like honey wheat bread and pizza crust their structure. You don’t want structure in your cottage cheese pancakes… you want them full of air so they are light and fluffy!
Before cooking the cottage cheese pancakes, please let the batter to rest for at least 15 minutes. This important step is oven overlooked, leading to heavy, tough pancakes. Again, gluten is the culprit here. Allowing the batter to rest allows the gluten to relax so air molecules can take over.
As the cottage cheese pancakes begin to cook, you will see little bubbles form around the edges. When there are bubbles across the entire surface, use a large spatula to flip the pancakes over.
Cook the other side of the pancakes for 2 minutes, just long enough to lightly brown them. Then remove them from the pan and the healthy pancakes will be ready to eat!
Yes! This pancakes recipe is very freezer-friendly. Just a couple of quick tips for freezing pancakes:
If you can’t find a good source for fresh blueberries, you can use frozen blueberries instead.
Not a fan of blueberries? Not a problem! You can leave them out, or use another fruit. Good choices are raspberries, blackberries, apricots, or peaches.
We love 100% maple syrup on our pancakes, but here are a few other options if you’re looking for something different: