Light fluffy cottage cheese pancakes (Printable)

Tender, fluffy pancakes with cottage cheese create a light and flavorful start to your day.

# What You'll Need:

→ Dairy

01 - 1 cup full-fat or low-fat cottage cheese
02 - 1/4 cup milk

→ Dry Ingredients

03 - 3/4 cup all-purpose flour
04 - 1 tablespoon sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Eggs

07 - 3 large eggs

→ Flavorings

08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 2 tablespoons unsalted butter or neutral oil

# Step-by-Step:

01 - Whisk together cottage cheese, eggs, milk, and vanilla extract until mostly smooth with some small curds remaining.
02 - In a separate bowl, blend flour, sugar, baking powder, and salt evenly.
03 - Gently fold dry ingredients into wet mixture until just combined, ensuring batter remains thick; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto skillet, spreading slightly if necessary. Cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes until golden and cooked through.
06 - Continue with remaining batter, adding more butter or oil as needed. Serve pancakes warm with fresh fruit, honey, maple syrup, or preferred toppings.

# Expert Advice:

01 -
  • They're packed with protein and stay satisfying way longer than regular pancakes.
  • The cottage cheese keeps them impossibly moist without tasting heavy or dense.
  • You can have breakfast on the table in 25 minutes flat, and people will think you're a morning person.
02 -
  • Don't overmix the batter—I learned this the hard way when I tried to make it smooth and ended up with tough, rubbery pancakes.
  • Medium heat is critical; too high and the outside burns before the inside cooks through, too low and you get pale, dense results.
  • The batter thickens as it sits, which is normal and actually helpful—it means your pancakes will hold their shape beautifully on the griddle.
03 -
  • Use full-fat cottage cheese if you can—it browns better and tastes richer, though low-fat versions work fine if that's what you have.
  • If your pancakes spread too thin, add a tablespoon more flour to the batter; if they're too thick to cook through, add a splash of milk.
  • Cooking at medium heat instead of medium-high is the single biggest upgrade—patience gives you golden, evenly cooked pancakes every time.
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