Best Cottage Cheese Pancakes

Crispy on the outside, melty in the center these protein-packed pancakes are absolutely irresistible!

Duration

Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories per serving: 214 kcal

Ingredients

1 ½ cups cottage cheese
4 large eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup all-purpose flour
¼ cup canola oil (for frying)

Instructions

Step 1: Make the Batter

In a large bowl, add cottage cheese.
Mix in the eggs, followed by vanilla extract, sugar, and baking powder.
Stir in the flour until just combined avoid overmixing to keep the pancakes fluffy.

Step 2: Preheat the Skillet

Heat a large skillet or griddle over medium heat.
Add canola oil, spreading it evenly. Wait until the oil shimmers.

Step 3: Cook the Pancakes

Use a large cookie scoop (about 3 tbsp) or a spoon to drop batter onto the hot skillet.
Fry each side for 2–3 minutes, or until golden brown and the centers are cooked through and melty.
Repeat with remaining batter, adding more oil as needed.

Step 4: Serve

Serve hot with your favorite toppings maple syrup, jam, fruit, or a dusting of powdered sugar.

Notes from the Kitchen

This recipe makes about 16 pancakes, which is roughly 2 pancakes per serving.
For consistent pancake size, use a large cookie scoop (about 3 tablespoons of batter) for each pancake.

Storage, Reheating Tips & FAQs

Storage

Refrigeration: Store leftover cooked and cooled pancakes in an airtight container in the refrigerator for up to 3-4 days.
Freezing:
- Once completely cool, place the pancakes in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen pancakes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Store in the freezer for up to 1-2 months.

Reheating

Oven/Toaster Oven (Recommended): For the best results and to regain some crispiness, reheat pancakes in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Skillet: Reheat on a lightly oiled skillet over medium heat for a few minutes per side until warmed.
Microwave: For a quick reheat, microwave individual pancakes for 15-30 seconds, or until warmed. Note that they won’t be as crispy using this method.

Frequently Asked Questions (FAQs)

Q: Can I use low-fat cottage cheese? A: Yes, you can use low-fat or fat-free cottage cheese, but the full-fat version often provides a richer flavor and contributes to a creamier texture in the center.

Q: Do I need to blend the cottage cheese first? A: No, there’s no need to blend the cottage cheese. The small curds will soften and melt beautifully during cooking, creating those lovely melty centers.

Q: Can I make these gluten-free? A: You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.

Q: How do I know when the skillet is hot enough? A: The oil should shimmer, and a drop of water flicked onto the pan should sizzle immediately. Avoid excessively high heat, which can burn the outside before the inside cooks.

Q: What if my pancakes aren’t getting crispy edges? A: Ensure your skillet is adequately preheated and you’re using enough oil to create that shallow-fry effect. Don’t overcrowd the pan, as this can lower the temperature and lead to steaming rather than crisping.

Notes

This recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake. The full recipe yields ~16 pancakes.

Nutrition

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