Cottage Cheese Pancakes
Quick and fluffy pancakes made with cottage cheese, perfect for a delicious breakfast or brunch in just 20 minutes.
Ingredients
For the pancake batter
- 1 cup cottage cheese (small curd is best) Use fresh cottage cheese for best texture.
- 1 cup flour (all-purpose)
- 2 large eggs
- 1 teaspoon baking powder Ensure baking powder is fresh for good rise.
- ½ teaspoon salt
- 1 tablespoon sugar
- Butter or oil for frying For a crispy edge.
Instructions
Preparation
- In a medium bowl, mix the cottage cheese, flour, eggs, baking powder, salt, and sugar until just combined. Avoid over-mixing to keep the pancakes soft.
- Heat a non-stick skillet over medium heat and add butter or oil, enough to coat the bottom of the pan.
Cooking
- Pour batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings, such as fresh fruit, syrup, or a sprinkle of powdered sugar.
Notes
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. To reheat, microwave for about 30 seconds or toast in a toaster oven for a crispy finish. Variations include adding cinnamon, chocolate chips, or pumpkin puree.