Cottage Cheese Pancakes
Honestly, Why Don’t People Talk More About Cottage Cheese Pancakes?
Alright, so you know those lazy Sunday mornings when you wake up kind of hungry but not really motivated to make something complicated? That’s usually when I whip out this Cottage Cheese pancake recipe (I’ve been tinkering with it ever since my aunt June served them at a brunch—she’s full of surprises, that one). First time I tried them, I’ll admit, I was skeptical—Cottage Cheese in pancakes just sounded, I dunno, strange? But, let me tell you, after the first bite I was hooked. They’re way fluffier than you’d expect, with this almost tangy kick that ordinary pancakes just don’t have. You’ll see.
Why I Keep Making These (Even When The Kids Want Waffles)
I make these cottage cheese pancakes when I want something a tad healthier that still feels a bit indulgent. My family goes crazy for them because they taste like a cross between a classic hotcake and—well—something a bit fancy. Plus, on days when the fruit bowl is looking a little sad, these work wonders (makes me look like I planned breakfast, not just scraped it together). Though, full disclosure, there was a period when my batter looked like chunky soup—but hey, we survived. Now, if someone whines about cottage cheese? I just don’t say anything until after they’ve eaten three of ’em.
What You’ll Need (And a Few Shortcuts)
- 1 cup cottage cheese (I usually go for full-fat; my grandma always insisted on Daisy, but any brand does the trick. Sometimes I swap in ricotta when I’m feeling posh)
- 2 large eggs (my neighbor insists farm eggs are best but use what you’ve got)
- 1/3 cup all-purpose flour (whole wheat works; it’s a bit nuttier, but don’t stress it. I’ve even tried oat flour, which was fine)
- 1 tbsp sugar (you can skip this, but my sweet tooth protests every time)
- 1/4 tsp salt (I just use a pinch, to be honest)
- 1/2 tsp baking powder (sometimes I forget—just pancakes come out flatter but still tasty)
- Butter or oil for the pan (I grab whatever’s handy. My cousin uses coconut oil, says it tastes like vacation—she’s probably right)
- Optional: Splash of vanilla extract or a grating of lemon zest if you’re feeling fancy
How I Actually Make These Pancakes
- Throw the cottage cheese, eggs, flour, sugar, salt, and baking powder into a bowl. Sometimes I use a food processor if I want a smoother batter, but honestly, a fork and some elbow grease works fine. Don’t worry if it looks weird at first—it always does!
- If you’re using vanilla or lemon zest, toss it in. Sometimes I forget until halfway through pouring the batter—no biggie.
- Let the batter sit for a few minutes while you heat up your frying pan over medium. I usually use a well-loved nonstick (it’s seen better days), but I’ve done these in cast iron too—just use a bit more butter.
- Melt a knob of butter or swirl some oil around. Plop on the batter – a heaping tablespoon at a time works for me. Give the pancakes space! They don’t like being crowded—trust me, I’ve made that mistake.
- This is where I usually sneak a taste of the batter (yes, raw egg…naughty, I know). Cook till you see bubbles and the edges look set, about 2-3 minutes. The bottoms should be golden brown (I peek—I always peek).
- Flip ’em over gently. If they splat a bit, who cares? Cook another minute or so.
- Stack on a plate, eat right away—or keep warm in a low oven if you’re feeling organized (I’m almost never that organized).
Random Notes I’ve Learned Along the Way
- If you use large curd cottage cheese, the pancakes will have more texture. Sort of lumpy but strangely satisfying.
- Once, I forgot the sugar altogether. Honestly, they weren’t bad; I just doused them in syrup.
- The batter sometimes seems too thick. A splash of milk sorts that out.
Variations I’ve Tried (Some Were Actually Good)
- Add blueberries directly to the batter—magic.
- Swap half the flour for almond meal; pancakes turn out moister (but, on second thought, they sometimes break apart, so be gentle when flipping).
- Tried mixing in chopped spinach once, thinking I could make them “healthy.” Nobody but me ate them. Won’t try that again.
What You Need—But Don’t Panic If You Don’t Have It
I use a nonstick pan most days, but any frying pan will work. No spatula? I’ve used a butter knife to flip. Not ideal, but it’s doable—just don’t tell my mother-in-law.
How to Store These (Not That You’ll Have Leftovers)
Cottage cheese pancakes keep in the fridge for a solid two days, if you seal them up tight. But, honestly, in my house they rarely make it past breakfast—if there’s one left, I eat it cold, straight form the fridge, sometimes as a mid-afternoon snack. Not glamorous, but hey.
Here’s How I Serve Them
We’re a maple syrup family—sometimes with sliced strawberries on top if we’ve got ‘em (my mum would occasionally insist on dusting them with powdered sugar for “presentation,” but, eh, taste over looks). My niece dips hers in warm jam. Go wild.
Pancake “Pro Tips” I Wish I’d Known
- Don’t rush the cooking. I once cranked the heat to speed things up and ended up with blackened outsides and raw middles—utter disappointment.
- Try not to overmix. Actually, I find it works better if you leave a few streaks of flour; less tough that way.
- Taste the first pancake as a test. It always feels like a sacrificial pancake anyway.
Real Questions I’ve Actually Gotten
Can I make these gluten free?
Yep! Swap the flour for a gluten free blend—I’ve used Bob’s Red Mill. Texture will be a bit different, but honestly, still tasty.
Is there a way to make them less “eggy”?
Sure, just add a splash of milk and maybe a bit more flour—makes ’em a tad fluffier, too.
Can you freeze cottage cheese pancakes?
I mean, you could…but I find they get a little sad and rubbery if you do. Fresh is best, promise.
What can I use instead of cottage cheese?
I’ve swapped in ricotta, and once did Greek yogurt (strained)—results vary, but both work. Just don’t tell the cottage cheese purists!
Did I answer all your pancake-related queries? If not, you know where to find me—probably at the stove, flipping another batch. Stay hungry, my friends!
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons milk
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted butter, plus more for cooking
Instructions
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1In a large bowl, combine cottage cheese, eggs, and milk. Mix until well combined.
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2Add the flour, sugar, baking powder, and salt to the wet ingredients. Stir until just mixed.
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3Gently fold in the melted butter until incorporated without overmixing.
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4Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
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5Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through, about 2-3 minutes per side.
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6Serve warm with your choice of toppings such as honey, fresh fruit, or maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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