Description
These high-protein cottage cheese pancakes offer over 20 grams of protein per serving. They stay fluffy and tender, making them a nutritious, quick breakfast choice ideal for busy mornings or meal prepping.
Ingredients
- 1 ½ cups cottage cheese, preferably full-fat
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Butter or olive oil for greasing the griddle
Instructions
- Add cottage cheese, eggs, and milk to a high-speed blender. Blend on medium speed for 30 to 45 seconds until completely smooth.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk dry ingredients until evenly distributed.
- Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined, leaving some small lumps.
- Stir in the vanilla extract. Let the batter rest for 5 to 10 minutes so the baking powder activates.
- Heat a nonstick griddle to 325°F or a large nonstick skillet over medium heat. Grease generously with butter or olive oil.
- Use a ¼ cup measuring cup to pour batter onto the hot griddle. Spread slightly with the back of a spoon if needed.
- Cook for 2 to 3 minutes until small air bubbles form across the surface and the edges look set.
- Flip the pancakes carefully. Cook for an additional 2 to 3 minutes on the opposite side until golden brown and fluffy.
- Transfer cooked pancakes to a plate. Keep them warm in a 200°F oven while you finish the remaining batter.
- Serve the warm pancakes topped with maple syrup, fresh berries, and Greek yogurt.
Notes
- Blend the cottage cheese mixture until completely smooth to create the lightest pancakes.
- Let the batter rest for 5 to 10 minutes after mixing for maximum rise.
- Cook on medium to medium-low heat to prevent burning and cook centers through.
- Make a double batch and freeze extras for quick future meals. Store with parchment between pancakes.
- The batter keeps in the refrigerator for up to 24 hours before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blended and Griddled
- Cuisine: American