Cottage Cheese Pancakes
By Andrea GearyPublished on April 1, 2025
Time
40 minutes
Yield
Makes twelve 4½-inch pancakes
Ingredients
Before You Begin
For this recipe you’ll need a blender; a large portion scoop is helpful for portioning the thick batter. The pancakes can be cooked on an electric griddle set to 325 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Either full-fat or low-fat cottage cheese will work here. If you skip one of our hearty yogurt toppings, serve the pancakes with maple syrup and butter.
Instructions
- Whisk flour and baking powder in medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.
- Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.
- Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.
- Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.
- Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.
for greek yogurt and raspberry jam topping
for peanut-maple greek yogurt topping
for greek yogurt and fruit topping
Time
40 minutesYield
Makes twelve 4½-inch pancakesIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and also broke down the curds in the cheese so that they weren’t visible in the pancakes. The blender also allowed us to pulverize oats and incorporate them into the formula: Replacing white flour with a mixture of the oats and whole-wheat flour both amped up the fiber content of the cakes and added subtle nuttiness. Combining Greek yogurt with fruit, jam, or nuts creates a sweet, protein-rich topping.
Want more? Read the whole storyBefore You Begin
For this recipe you’ll need a blender; a large portion scoop is helpful for portioning the thick batter. The pancakes can be cooked on an electric griddle set to 325 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Either full-fat or low-fat cottage cheese will work here. If you skip one of our hearty yogurt toppings, serve the pancakes with maple syrup and butter.
Instructions
- Whisk flour and baking powder in medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.
- Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.
- Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.
- Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.
- Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.
for greek yogurt and raspberry jam topping
for peanut-maple greek yogurt topping
for greek yogurt and fruit topping
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