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Delicious cottage cheese pancakes stacked on a plate with syrup and berries

Cottage Cheese Pancakes

Start your morning with protein-rich cottage cheese pancakes that are quick to prepare and delightful with a variety of toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use small-curd fresh cottage cheese for best texture.
  • 1 cup all-purpose flour Sift lightly to remove lumps.
  • 2 large eggs Use room temperature for better mixing.
  • 1 tbsp sugar Adjust according to taste.
  • 1/2 tsp salt Enhances flavor.
  • 1/2 tsp baking powder Ensure it's fresh for proper rising.
  • Butter or oil for frying For cooking in the skillet.

Method
 

Preparation
  1. In a mixing bowl, combine cottage cheese, flour, eggs, sugar, salt, and baking powder. Stir until mostly smooth; a few curds are fine.
  2. The batter should be thick but spoonable.
Cooking
  1. Heat a skillet over medium heat and coat with butter or oil. Test with a small drop of batter; it should sizzle.
  2. Spoon 1–2 tablespoons of batter onto the skillet and cook until bubbles form on the surface. Flip and brown for another minute.
  3. Repeat with remaining batter, keeping pancakes warm in a low oven.
Serving
  1. Serve hot with toppings like maple syrup, fresh fruit, or yogurt.

Notes

These pancakes can be stored in the fridge for 3–4 days or frozen for up to 2 months. Reheat them in a skillet or toaster oven for best texture.