Description

Start your morning right with these protein-packed Fluffy Cottage Cheese Pancakes! These light, airy delights combine the tangy richness of cottage cheese with warm cinnamon notes for the perfect breakfast. Quick to make and freezer-friendly for meal prep!

Ingredients

Scale

4 large eggs
1 cup cottage cheese
¼ cup milk
3 tablespoons maple syrup plus more for serving
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder (aluminium free)
½ teaspoon cinnamon
2 tablespoons melted butter plus more for cooking
Fresh berries for serving

Instructions

In a blender, combine eggs, cottage cheese, milk, maple syrup, vanilla extract, and melted butter. Blend until smooth.
In a mixing bowl, whisk together flour, baking powder, and cinnamon.
Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay).
Heat a griddle or non-stick skillet over medium heat. Lightly butter the surface.
Pour ¼ cup batter per pancake. Cook until bubbles form on surface (2-3 minutes), then flip and cook until golden (1-2 minutes).
Serve immediately with fresh berries and additional maple syrup.

Notes

Tips: Don’t overmix batter for fluffiest results. Substitutions: Use gluten-free flour if needed. Almond milk works well for dairy-free. Storage: Freeze between parchment paper for up to 3 months. Reheat in toaster!

Prep Time: 10
Cook Time: 15
Category: B
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 305
Sugar: 12g
Sodium: 320mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 14g
Cholesterol: 195mg

Keywords: fluffy pancakes, cottage cheese breakfast, high protein pancakes