Description
High-protein cottage cheese pancakes that are incredibly fluffy and naturally sweetened. These protein-packed pancakes keep your family satisfied all morning without feeling heavy, and they're simple enough to make on hectic weekday mornings.
Ingredients
Scale
- ½ cup all-purpose flour (or whole wheat pastry flour)
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup cottage cheese (4% milkfat)
- 2 large eggs
- 1 tablespoon maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, only if batter needs it)
Instructions
- Mix flour, baking powder, and cinnamon together in a medium bowl with a fork.
- Add cottage cheese, eggs, maple syrup, and vanilla to a blender and blend until completely smooth with no lumps.
- Pour blended mixture into dry ingredients and stir gently until just combined—don't overmix.
- Add tablespoon of milk if batter is too thick. Batter should pour easily but not be runny.
- Heat griddle or large pan to medium-low temperature and spray with cooking spray.
- Pour ¼ cup batter onto griddle for each pancake and cook for 4-5 minutes until bubbles form on top and edges look set.
- Flip carefully and cook for 2-3 more minutes on second side until golden brown.
- Serve 4 pancakes per plate with maple syrup and fresh berries.
Notes
The blender step is essential—it breaks down the cottage cheese into a smooth texture that creates air pockets for fluffy pancakes. Use 4% milkfat cottage cheese for the best creamy results. Let batter sit for 5 minutes after mixing for extra fluffiness. Reheat leftovers in toaster oven at 350°F for 5 minutes. Freezer-friendly for up to 2 weeks.