Introduction

Cottage Cheese Pancakes are delightfully crispy on the outside with a creamy, melty center that will keep you coming back for more. Quick and easy to make, they’re perfect for a comforting breakfast or brunch that feels special without a lot of fuss.

A white plate shows six small, golden-brown pancakes arranged in a rough circle on the left side, each pancake dusted lightly with white powdered sugar giving them a soft, snowy look. On the right side of the plate, there is a mix of fresh fruit: whole and halved bright red strawberries with green leafy tops, and several plump dark blue blueberries scattered close together, some resting on the plate’s edge. The plate sits on a white marbled surface with part of a strawberry and blueberry outside the plate visible near the top right and bottom right corners. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cottage cheese
4 eggs
1 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup flour
1/4 cup canola oil (for frying)

Instructions

Step 1: In a mixing bowl, combine the cottage cheese, eggs, and vanilla extract. Stir each ingredient in well before adding the next.
Step 2: Add the sugar and baking powder to the mixture and mix thoroughly.
Step 3: Gradually add the flour while stirring until you have a thick batter ready for frying.
Step 4: Heat canola oil in a skillet over medium heat. Once hot, drop spoonfuls of the batter into the pan.
Step 5: Fry each pancake for a few minutes on each side until they turn a golden brown color and develop crispy edges.
Step 6: Serve the pancakes immediately while hot and the cheese inside is melty. Maple syrup or jam makes a perfect topping.

Tips & Variations

Use whole milk cottage cheese for a creamier texture, or low-fat for a lighter option.
Try adding a pinch of cinnamon or lemon zest to the batter for extra flavor.
For a gluten-free version, substitute the flour with an equal amount of gluten-free flour blend.
Serve with fresh berries or a dollop of yogurt alongside the syrup for added freshness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat to keep the edges crispy, or use a toaster. Avoid microwaving if you want to maintain the texture.

How to Serve

The image shows a white plate with five round, golden-brown pancakes arranged in a slight curve on the left side, each pancake dusted with white powdered sugar giving a light, snowy look. On the right side of the plate, there is a small pile of fresh fruit including whole strawberries with green leaves, sliced strawberries showing bright red and white inside, and round, plump blueberries in deep blue and purple shades. The plate is placed on a white marbled surface that adds a clean and soft background to the colorful and textured elements on the plate. The scene is brightly lit, highlighting the warm, crispy edges of the pancakes and the fresh shine on the berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for a few hours before cooking. The pancakes are best enjoyed fresh but can be reheated as needed.

What can I use instead of canola oil for frying?

You can use other neutral oils with a high smoke point, such as vegetable oil, sunflower oil, or light olive oil. Butter can add flavor but may burn more quickly.