Cottage Cheese Pancakes (the Best)

Ingredients

• 4 Large Eggs (room temperature)
• 1 tablespoon Baking Powder (ensure it is fresh for best rise)
• 2 tablespoons Granulated Sugar (adjust to taste; can omit for savory version)
• 1 teaspoon Vanilla Extract (optional for sweet version)
• 1 cup All-Purpose Flour (sifted)
• 1 cup Cottage Cheese (large‑curd or small‑curd, drained)
• 2 tablespoons Canola Oil (neutral‑flavored oil for cooking; can use olive oil (unflavored) or coconut oil)
• ¼ teaspoon Salt (optional; use for savory version)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach.

   Time: PT2M

2. Beat the Eggs

   Crack the four large eggs into the mixing bowl and whisk until fully combined.

   Time: PT2M

3. Add Sweeteners and Leavening

   Stir in the vanilla extract (if using), 2 Tbsp sugar, 1 Tbsp baking powder, and a pinch of salt (for savory version).

   Time: PT2M

4. Incorporate Flour and Cottage Cheese

   Add the sifted 1 cup all‑purpose flour followed by the 1 cup cottage cheese.

   Time: PT1M

5. Mix the Batter

   Using the dough hook attachment or a whisk, blend everything until just combined; a few small lumps are fine.

   Time: PT2M

6. Preheat the Skillet

   Place the non‑stick skillet over medium heat and add 2 Tbsp canola oil. Heat until the oil shimmers.

   Time: PT3M

   Temperature: 350°F

7. Portion the Batter

   Using an ice‑cream scoop (or tablespoon), drop small circles of batter onto the skillet, spacing them a few centimeters apart.

   Time: PT2M

8. Cook the First Side

   Let the pancakes cook until the edges turn golden‑brown and bubbles appear on the surface, about 2–3 minutes.

   Time: PT3M

   Temperature: 350°F

9. Flatten Slightly

   Gently press each pancake with the back of a fork or spatula to flatten for even interior cooking.

   Time: PT1M

10. Flip and Finish

    When bubbles pop and the edges are crisp, flip the pancakes with a fork and cook the other side for another 2 minutes until golden.

    Time: PT2M

    Temperature: 350°F

11. Keep Warm (Optional)

    Transfer finished pancakes to a cooling rack or a baking sheet placed in a 200°F oven to keep warm while you finish the batch.

    Time: PT2M

    Temperature: 200°F

12. Serve

    Serve the pancakes hot, topped with fruit, yogurt, or a drizzle of honey as desired.

    Time: PT0M

Nutrition Facts

Calories

294

Protein

16 g

Carbohydrates

30 g

Fat

11 g

Fiber

1 g

Ingredient Substitutions

• Instead of Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
• Instead of Granulated Sugar: honey, maple syrup, stevia
• Instead of Vanilla Extract: almond extract
• Instead of All-Purpose Flour: whole wheat flour, spelt flour
• Instead of Cottage Cheese: ricotta cheese, Greek yogurt
• Instead of Canola Oil: vegetable oil, light olive oil, coconut oil
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Mixing Bowl
• Whisk or Stand Mixer with Dough Hook
• Measuring Cups
• Measuring Spoons
• Non‑Stick Skillet
• Spatula or Fork
• Ice Cream Scoop (½‑inch) (optional)
• Cooling Rack (optional)
• Oven (optional for keeping warm) (optional)

Critical Steps — Do Not Skip

• Mix batter until just combined; avoid over‑mixing.
• Preheat skillet and ensure oil is hot before adding batter.
• Flip pancakes only when bubbles appear and edges are golden.

Chef Tips from the Video

• Use a ½‑inch ice‑cream scoop for uniform, bite‑size pancakes that kids love.
• For extra flavor, fold in fresh berries or chopped herbs into the batter just before cooking.
• Serve with a dollop of Greek yogurt and a drizzle of honey for a balanced sweet‑savory combo.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven.

Freezer: Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Lasts up to 1 month; reheat at 350°F for 5‑7 minutes.

Room temperature: Do not leave out longer than 2 hours; pancakes lose crispness.

Make-Ahead Tips

• Batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick stir before cooking.
• Cooked pancakes can be kept warm in a 200°F oven while you finish the batch.

Frequently Asked Questions