Description
Delicious and fluffy pancakes made with cottage cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups (339g) cottage cheese (I use 4%)
- 4 large eggs
- 2 tablespoons pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- butter (for cooking the pancakes)
Instructions
- In a medium mixing bowl, whisk together the flour and baking powder. Set aside.
- To a blender, add the cottage cheese, eggs, maple syrup and vanilla. Blend until smooth.
- Pour the wet ingredients from the blender into the dry, scraping out as much as you can from the blender. Use a rubber spatula to gently mix the batter together until just combined. Do not over-mix. (The batter will be thick and airy.)
- Heat a skillet or electric griddle over medium heat. Add a pat of butter to the pan. Once melted, spread the butter around the skillet.
- Scoop the pancake batter onto the griddle, using about 1/4 cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes.
- Flip the pancakes and cook them on the second side until golden, about 2 minutes. Repeat with remaining batter, adding more butter to the skillet to cook each batch of pancakes.
- Serve pancakes with butter and maple syrup, if desired.
Notes
- If you’ll be using an electric griddle to cook the pancakes, start preheating it now to medium heat. I set mine to 325°F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg