Whether as a fun breakfast or delicious dessert, your family will love these Cottage Cheese Pancakes. They’re a tasty combo of fluffy pancake, tangy cottage cheese, and sweet fruity syrup.
And whether you love breakfast for dessert or dessert for breakfast, don’t forget to try these tasty Blueberry Crepes and Homemade Cinnamon Rolls, too.
Table Of Contents
Recipe Details
These mini Cottage Cheese Pancakes have been a family favorite for more years than I’ve been around. I think they’ll become one for your family, too.
- TASTE: Slightly tangy from the cottage cheese, these pancakes are not too sweet, so you can top them with your favorite syrups.
- TEXTURE: They have a soft and puffy texture, with little hints of cottage cheese throughout.
- TIME: This recipe will take about 40 minutes to make.
- EASE: It’s really easy to make these Cottage Cheese Pancakes. They only need 7 ingredients.
What You’ll Need
Ingredient Notes
- Cottage Cheese- This ingredient adds all that tangy goodness. Non-fat, low-fat, or full-fat can be used.
- Baking soda and Lemon- Together, these two create a bubbly frothy mix that gives your pancakes an extra light and fluffy texture.
- Buttermilk- Another tangy ingredient, this adds moisture and a distinct taste to your Cottage Cheese Pancakes.
Add-ins and Substitutions
- Add fruit- Try these with some fresh blueberries, chopped banana, or diced apple mixed into the pancake batter.
- Substitute dairy-free ingredients- Making this with a dairy alternative cottage cheese and buttermilk (or making your own with almond milk and lemon juice) will make these dairy-free.
- Add chocolate chips- Enjoy these with some chocolate chips stirred into the batter for a sweet treat. You can use white chocolate, dark, milk, or any other chip you like.
- Make it gluten-free- Substituting the all-purpose flour with a gluten-free version will allow you to serve these to anyone with a gluten allergy.
How to Make Cottage Cheese Pancakes
- Beat the wet ingredients together. Using an electric mixer, blend the eggs and sugar together in a large bowl until frothy. Then, add the buttermilk and cottage cheese, and blend again.
- Fizz up the baking soda. In a small separate bowl, mix the lemon juice and baking soda together until it looks foamy. Then, pour it into the egg mixture.
- Add flour. Pour the flour into the wet ingredient mix, blending one more time until everything is well incorporated.
- Scoop and fry. Pour the oil into a large skillet, until it reaches to about 1/2-inch up the side, and heat it on medium-high. Using a cookie scoop, add a dollop of batter to the hot oil, flipping when each side turns a golden brown.
Pro Tip: Use a cookie or ice cream scoop to make uniform pancakes. This will help them cook evenly as the same time.
Recipe Tips
- Use small curd cottage cheese- This gives the pancakes a smoother consistency than large curd cottage cheese.
- Keep the oil temperature consistent- As the oil heats, it can drop in temperature when you add the batter. Try to keep it at about the same temp for even cooking.
- Make your pancakes the same size- To avoid burning some and undercooking others, make your scoops of batter the same size so they fry at the same speed.
- Blend for a smooth batter- If you prefer the taste of these pancakes without any curds, you can use a stick blender or food processor to break them up for smooth batter and pancakes.
FAQs
Compared to other sweet breakfasts and desserts, cottage cheese pancakes don’t use a lot of sugar overall and pack a decent amount of protein into each one. To further increase the health benefits, use a lower-fat cottage cheese, decrease the sugar in the recipe, and serve with fresh fruit.
Pancakes are great for meal prep, so you can make double and triple batches, then freeze the extra. You can reheat them in the microwave in a single layer on a plate for 45-60 seconds. You may want to flip them over halfway through. Or you can let them thaw in the fridge overnight for an even quicker warming in the morning.
Serving Suggestions
These Cottage Cheese Pancakes make a great breakfast or dessert. Serving them with other breakfast favorites or sweet toppings will surely make them a favorite in your home.
- Proteins: Serve these pancakes alongside Easy Poached Eggs with Caramelized Onions, Crispy Air Fryer Bacon, sausage, or Eggs Benedict.
- Syrups & Sauces: Top them with Fresh Raspberry Sauce, sour cream, Chantilly Cream, maple syrup, or Blueberry Pie Filling.
- Fresh fruit: Top them with fresh berries, such as sliced strawberries, blueberries, raspberries, and blackberries.
- Potatoes: Pair them with some Air Fryer Potato Wedges, Bacon and Hash Brown Quiche, or just a serving of crisp hash browns on their own.
Make This Recipe in Advance
Make ahead: These pancakes are great for making ahead and warming up for breakfast. Just cook and let them cool, then store them in the fridge or freezer until you’re ready.
Storing: These mini Cottage Cheese Pancakes will last for about 5 days in the refrigerator. To keep them fresh, just wrap them tightly or place them in a ziplock bag or airtight container.
Freeze: You can freeze these pancakes for up to 2 months. To keep them from sticking to each other, place a small piece of parchment or wax paper between each pancake, then stack them and place them in a ziplock freezer bag.
More Yummy Breafast Desserts!
Full Recipe Instructions
Cottage Cheese Pancakes
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 1/2 cup buttermilk
- 1 lb cottage cheese
- 1 tsp baking soda
- 1 tbsp lemon juice
- 3 cups all-purpose flour
- High heat oil for frying corn, vegetable, or canola oil will work
Instructions
- Using an electric mixer, beat the eggs and sugar in a large bowl until well combined and frothy.
- Add the buttermilk and cottage cheese to the eggs, then blend again using the electric mixer.
- In a separate small prep bowl, mix the baking soda and lemon juice so it activates and becomes foamy. Then add the baking soda and lemon mixture to the egg mixture.
- Lastly, add in the flour and blend one last time to incorporate all the ingredients.
- Pour the oil into a large skillet (enough to cover about 1/2 inch up the sides of the pan). Heat the oil on medium heat. Using a cookie scoop scrape out mounds of the pancake batter into the hot oil. Turn each pancake after each side becomes golden brown in color.
Notes
- Use small curd cottage cheese- This gives the pancakes a smoother consistency than large curd cottage cheese.
- Keep the oil temperature consistent- As the oil heats, it can drop in temperature when you add the batter. Try to keep it at about the same temp for even cooking.
- Make your pancakes the same size- To avoid burning some and undercooking others, make your scoops of batter the same size so they fry at the same speed.
- Blend for a smooth batter- If you prefer the taste of these pancakes without any curds, you can use a stick blender or food processor to break them up for smooth batter and pancakes.
Nutrition
This recipe was originally published on July 9, 2018, but we have tweaked it a bit since then.
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jessica says
Thank you for the recipe Dina, it turned out delicious ! 🙂
simplyhomecooked says
Thank you, Jessica! I’m happy to hear that you enjoyed the cottage cheese pancakes.