Fluffy Cottage Cheese Pancakes Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Cottage Cheese (full‑fat or low‑fat, drained)
• 2 large Eggs (room temperature)
• 1 tablespoon Granulated Sugar (optional, can omit for less sweetness)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 cup Milk (can substitute water or any plant milk)
• 1 teaspoon Baking Powder (double‑acting)
• 0.125 teaspoon Salt (pinch of fine sea salt)
• 1 tablespoon Unsalted Butter (for greasing skillet; can use oil or cooking spray)

Instructions

1. Measure dry flour

   Place 1 cup of sifted all‑purpose flour into a large mixing bowl.

   Time: PT1M

2. Blend wet ingredients

   Add the cottage cheese, eggs, sugar, vanilla extract, milk (or water), baking powder, and salt into the blender. Blend on high for about 30 seconds until the mixture is smooth.

   Time: PT30S

3. Combine wet and dry

   Pour the blended liquid into the bowl with the flour. Using a spatula, gently fold from the outer edges toward the center until just combined; the batter should be smooth but not over‑mixed.

   Time: PT2M

4. Preheat skillet

   Place the non‑stick skillet over medium heat and let it become hot, about 2 minutes.

   Time: PT2M

5. Grease the pan

   Add 1 tablespoon of unsalted butter (or a quick spray of oil) to the skillet. Swirl to coat, then let the butter melt but not brown.

   Time: PT30S

6. Cook first side

   Pour roughly 1/4 cup of batter into the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Flip and finish

   Using a spatula, gently flip each pancake and cook the second side for another 2 minutes, until golden and cooked through.

   Time: PT2M

   Temperature: Medium heat

8. Serve

   Transfer the pancakes to a plate and top with fresh blueberries, maple syrup, or your favorite toppings. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

15g

Fat

5g

Fiber

0g