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Mini Cottage Cheese Pancakes

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.
Course Breakfast, Dessert
Cuisine European, Russian, Ukrainian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 25 pancakes
Calories 112kcal
Author Dina



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 pancakes 

These are best served warm with maple syrup, or sour cream and fresh raspberry sauce.


Calories: 112kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 133mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg