Cottage Cheese Pancakes

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.

How to Make Fluffy Pancakes

Here are some simple tips that will help you create a stack of perfectly golden brown, fluffy pancakes.

1. Don’t over mix the batter.

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!

2. Let the batter rest.

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.

When to Flip Pancakes

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!

Can you freeze cottage cheese pancakes?

Yes! This pancakes recipe is very freezer-friendly. Just a couple of quick tips for freezing pancakes:

1. Make sure the pancakes are completely cool before freezing
2. To prevent frozen pancakes from sticking together, freeze them in a single layer first. Do this by placing the cool pancakes onto a sheet pan, then pop the entire pan into the freezer. Once they are frozen, transfer the cottage cheese pancakes into freezer bags.

Fruit Options for Cottage Cheese 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.

Pancake Toppings

We love 100% maple syrup on our pancakes, but here are a few other options if you’re looking for something different:

• Strawberry Syrup
• Raspberry Syrup
• Brown Sugar
• Powdered Sugar
• Melted Peanut Butter
• Cranberry Sauce (for a Christmas treat!)

Other Pancake Recipes

We’ve got you covered for all types of pancakes: honey wheat pancakes, birthday pancakes, cornmeal pancakes, sourdough pancakes and pumpkin pancakes.

Looking for a pancake griddle? This electric griddle is our favorite! It’s big so it makes pancakes quickly. 

Cottage Cheese Pancakes

4.56 from 9 votes

Cottage cheese pancakes are a great option for a protein-packed, healthy breakfast. These tender, fluffy pancakes with cottage cheese and fresh blueberries are freezer-friendly for easy meal prep breakfasts.

Servings 6

Prep Time 6 minutes minutes

Cook Time 15 minutes minutes

Total Time 21 minutes minutes

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Ingredients

 

• ½ cup milk
• ½ cup heavy cream
• 2 large eggs (separated)
• 1/2 teaspoon vanilla extract
• 1 cup cottage cheese (excess liquid drained off)
• 1 cup flour
• ½ teaspoon baking powder
• 2 tablespoons sugar
• 1/8 teaspoon nutmeg
• Pinch salt
• 1 cup blueberries
• Butter for cooking pancakes

Instructions

 

• In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese.
• In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir into milk mixture.
• Place the egg whites In a clean medium bowl With a hand mixer, beat on high speed until egg whites form stiff peaks, about 3 minutes.
• Fold egg whites into pancake batter. Be gentle and do not overmix.
• In a pan over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan. Top pancake with a few blueberries. When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two.
• Continue until all of the batter is used. You may have to add additional butter to the skillet so the pancakes don't stick.
• Serve with syrup and fresh berries.

Notes

The calories shown are based on the recipe making 6 pancakes, with 1 serving being 1 pancakes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 249kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 179mg | Fiber: 1g | Sugar: 8g | Vitamin A: 490IU | Vitamin C: 2.4mg | Calcium: 93mg | Iron: 1.4mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 249

Keyword cottage cheese, fluffy pancakes, healthy pancakes, protein breakfast

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