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