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Fluffy cottage cheese pancakes served with fresh fruit

Cottage Cheese Pancakes

These Cottage Cheese Pancakes are quick, high-protein, and have a light, tender texture. Perfect for busy mornings, they're easy to prepare using just three pantry staples in a blender.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Choose small- or medium-curd for smoother texture.
  • 3 large eggs Use fresh eggs at room temperature for best results.
  • 1/2 cup all-purpose flour Can substitute with whole-wheat or gluten-free flour.

Method
 

Preparation
  1. Place the cottage cheese, eggs, and flour into a blender or a high-speed food processor.
  2. Blend until smooth and pourable, scraping the sides as needed.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease if necessary.
  2. Pour small rounds of batter (2-3 tablespoons each) into the skillet.
  3. Cook until bubbles form and edges appear set, about 2-3 minutes, then flip and cook until golden, about 1-2 minutes more.
Serving
  1. Stack pancakes on a plate and serve warm with toppings of your choice.

Notes

For make-ahead, cool pancakes and store in an airtight container for up to 3 days. They can be frozen for up to 2 months.