Whether for a fun breakfast or delicious dessert, your family will love these Cottage Cheese Pancakes—a tasty combination of fluffy pancake, tangy cottage cheese, and sweet fruity syrup.
Cottage Cheese Pancakes
These mini cottage cheese pancakes have been a family favorite for more years than I’ve been around. They have a soft and puffy texture, with little hints of cottage cheese throughout. They’re not too sweet, so you can top them with your favorite syrups.
My favorite way to enjoy these mini pancakes, or as my kids would call them “blinchiki” in Russian, is with sour cream and fresh raspberry sauce.
Why these pancakes are so amazing
I grew up on these blinchiki, so every time I make them, it takes me back to my childhood. When raspberry season came around, my family would make a ton of fresh sauce, so these mini pancakes were on repeat throughout the summer.
What you’ll need to make these mini pancakes
- Wet ingredients– Eggs, Sugar, Buttermilk, Cottage cheese, Lemon juice, and Oil (for frying).
- Dry ingredients– Flour and baking soda.
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.
How long will these mini pancakes keep?
These mini 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.
How to freeze them
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.
What to serve with cottage cheese pancakes
- Sour cream and raspberry sauce
- Your favorite syrup, like maple
- A side of fresh berries
- Other breakfast favorites, like eggs, sausage, and bacon
More breakfast dessert recipes to try
- The Best Brioche French Toast
- Cherry Danish with Cream Cheese and Almonds
- Homemade Nutella Croissants
- Homemade Apple Turnovers
Mini Cottage Cheese PancakesPrint Pin Rate
Mix the wet ingredients together
- 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.
Fizz up the baking soda
- In a separate small prep bowl, mix the baking soda and lemon juice so it becomes foamy. Then add the baking soda and lemon mixture to the egg mixture.
Add the flour, scoop, and fry in a skillet
- 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.
How to serve these pancakesThese are best served warm with maple syrup, or sour cream and fresh raspberry sauce.
This recipe was originally published on July 9, 2018, but we have tweaked it a bit since then.