Sweet & Fluffy Cottage Cheese Pancakes
Delight in these sweet and fluffy pancakes enhanced with cottage cheese for a protein-packed breakfast that's quick and easy to make.
Ingredients
For the pancake batter
- 1 cup cottage cheese Small-curd recommended for better texture
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk Add more if needed for desired consistency
- 1 teaspoon vanilla extract
- as needed Butter or oil for cooking For coating the pan
Instructions
Preparation
- In a large bowl, combine cottage cheese, flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
- In another bowl, whisk together the eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry mix and stir until combined. If the batter seems too thick, you can add more milk as needed.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the pan.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite toppings, such as fresh fruit, syrup, or a sprinkle of powdered sugar.
Notes
For best results, don't overmix the batter. Keep pancakes warm in an oven set to low if making a large batch. Leftover pancakes can be stored in the fridge for up to 3 days or frozen with parchment paper in between.