Cottage Cheese Pancakes (Quick & Easy)
These Cottage Cheese Pancakes are quick, easy, and loaded with protein. Soft and tender on the inside, golden on the outside, and perfect with your favorite toppings for breakfast or brunch.
Equipment
- 1 Mixing bowl large
- 1 Whisk for mixing batter
- 1 Skillet non-stick recommended
Ingredients
Main ingredients
- 1 ½ cups Cottage cheese the star ingredient that keeps these pancakes moist and creamy
- 4 Eggs holds everything together and adds protein
- 1 teaspoon Vanilla extract for a sweet cozy hint
- 2 tablespoons Sugar adds a touch of sweetness
- 1 tablespoon Baking powder makes pancakes light and fluffy
- 1 cup Flour gives structure
- ¼ cup Canola oil for frying and golden crust
- Butter or more oil for cooking and crisp edges
- Optional toppings like berries or maple syrup
Instructions
Instructions
- Grab a large bowl and whisk together the cottage cheese, eggs, vanilla extract, and sugar until smooth.
- In a separate bowl, mix the baking powder and flour together.
- Slowly add dry ingredients to the wet mixture, stirring gently until just combined.
- Heat a skillet over medium heat and add canola oil.
- Scoop ¼ cup batter for each pancake onto the skillet.
- Cook until bubbles form and edges start to set, then flip.
- Cook on the other side for 2–3 minutes until golden brown and cooked through.
- Add more oil as needed between batches.
- Serve warm with your favorite toppings.
Notes
Leftover pancakes can be stored in the fridge for up to 4 days or frozen individually. Reheat in skillet or toaster oven for crispy results.