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Fluffy Cottage Cheese Pancakes Recipe with Extra Protein for Easy Breakfast

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These fluffy cottage cheese pancakes are quick, easy, and packed with extra protein, making them a perfect nourishing breakfast that stays satisfying until lunch.

Ingredients

Scale
  • 1 cup (225 g) small-curd cottage cheese
  • 3 large eggs, room temperature
  • 1 cup (120 g) all-purpose flour (can swap with almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • ¼ cup (60 ml) milk, whole or 2% preferred (can use dairy-free milk like almond or oat)
  • Butter or oil for cooking (unsalted butter preferred)

Instructions

  1. In a medium bowl, combine cottage cheese and eggs. Use a hand blender or whisk vigorously to create a smooth, creamy mixture (about 3 minutes).
  2. In a large bowl, whisk together flour, baking soda, sugar, cinnamon, and salt until evenly distributed (2 minutes).
  3. Add milk and vanilla extract to the wet mixture and stir gently to incorporate (1 minute).
  4. Slowly fold the dry ingredients into the wet mixture using a spatula until just blended. The batter will be thick and slightly lumpy; do not overmix (2 minutes).
  5. Heat a non-stick skillet over medium heat and add a small pat of butter or oil. Wait until the surface is hot but not smoking (3 minutes).
  6. Pour about ¼ cup (60 ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through (4-6 minutes per batch).
  7. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the rest (optional).
  8. Serve stacked with your favorite syrup, fresh fruit, or a dollop of Greek yogurt.

Notes

Use small-curd cottage cheese for best texture. Blending the cottage cheese helps smooth the batter but some texture is fine. Let batter rest 5 minutes before cooking for better rise. Cook pancakes on medium heat and flip only once when bubbles appear and edges are set. Avoid pressing pancakes while cooking to keep them fluffy. For dairy-free, substitute cottage cheese with coconut yogurt and milk with almond or oat milk. Adding protein powder is optional but may change texture.

Nutrition

Keywords: cottage cheese pancakes, protein pancakes, fluffy pancakes, easy breakfast, healthy pancakes, gluten-free pancakes, high protein breakfast

Find it online: https://zoeplate.com/fluffy-cottage-cheese-pancakes-recipe-with-extra-protein-for-easy-breakfast/