Description
Fluffy, protein-packed pancakes made with cottage cheese for a quick, satisfying breakfast. Perfect for a quick weekday or weekend brunch.
Ingredients
1 1/2 cups cottage cheese
4 eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup all-purpose flour
1/4 cup canola oil (for frying)
Instructions
In a large mixing bowl, add cottage cheese, eggs, vanilla extract, and sugar. Stir until smooth and well combined.
Sprinkle baking powder over the mixture, then add flour. Mix gently just until no dry streaks remain.
Heat canola oil in a non-stick skillet over medium heat until shimmering.
Scoop batter using a 3-tablespoon cookie scoop (or 1/4 cup) and drop into the hot oil. Cook until bubbles appear and edges look set (2-3 minutes). Flip and cook 1-2 minutes until golden.
Transfer pancakes to a plate, keep warm in a low oven. Repeat with remaining batter. Serve with syrup, jam, or berries.
Notes
Use room-temperature eggs for best mixing.
Substitute honey or maple syrup for sugar (reduce flour if needed).
Can use whole wheat or gluten-free flour.
Ensure baking powder is fresh for fluffiness.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg