Fluffy Cottage Cheese Pancakes – a delicious recipe with Cottage Cheese, Eggs, Vanilla, Maple Syrup, All-purpose, Whole Wheat Flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Puree the cottage cheese and eggs in a food processor for about 30 seconds. Add in the rest of the ingredients (except the butter) in the order listed and pulse just until combined.
2
Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat. The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.
3
Add some butter to the pan if you're pan isn't non-stick. If it is, you probably won't need any additional butter to prevent sticking. Scoop the pancake batter onto the preheated griddle using a spoon. I made mine silver dollar size. Make as many pancakes at one time as your skillet can hold. Cook the pancakes for about 4 minutes per side. The outside of the pancakes will be a deep golden brown when they're done, not a light golden brown.
4
Serve immediately with fresh berries and maple syrup.
5
This recipe makes about 12-14 pancakes. Not huge ones, more like silver dollar size pancakes.
402
kcal
Calories
26
g
Fat
24
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Cottage Cheese, 3 whole Eggs, 1 teaspoon Vanilla Extract, 2 Tablespoons Maple Syrup, and more.
Yes, Fluffy Cottage Cheese Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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