Introduction

These high-protein cottage cheese pancakes make a delicious and healthy breakfast option. They are quick to prepare, fluffy, and paired perfectly with fresh strawberries for a refreshing start to your day.

A close-up image of two fluffy pancakes stacked on top of each other, with a golden-brown crispy texture on the surface. The top pancake is covered with sliced bright red strawberries arranged in the center, some pieces showing their juicy interior. The stack sits on a white plate, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (8 oz / 225 g) cottage cheese, well-drained
2 large eggs, room temperature
1/2 cup (1.75 oz / 65 g) all-purpose flour (or gluten-free flour blend)
1 teaspoon (5 g) baking powder
1 teaspoon (5 ml) vanilla extract
1/4 cup (1 fl oz / 60 ml) milk (dairy or plant-based)
Pinch of salt
1 cup (5 oz / 150 g) fresh strawberries, sliced
Optional: 1-2 tablespoons (0.5-1 fl oz / 15-30 g) honey or maple syrup

Instructions

Step 1: Prep the batter. In a mixing bowl, combine the cottage cheese, eggs, and vanilla extract. Whisk gently until mostly smooth but still a bit lumpy. Add the milk and whisk just to combine.
Step 2: Mix dry ingredients. In a separate bowl, sift together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined. The batter should be thick but pourable; if too thick, add a splash more milk.
Step 3: Heat the skillet. Place a 10-inch non-stick skillet over medium heat. Add a small pat of butter or a drizzle of oil and let it melt evenly, coating the surface. The pan is ready when a drop of water sizzles immediately on the surface.
Step 4: Cook the pancakes. Spoon about 1/4 cup (2 fl oz / 60 ml) of batter per pancake onto the skillet. Spread gently if needed. Cook until bubbles form on the surface and edges look set, about 3-4 minutes. Flip carefully and cook the other side until golden brown, about 3 minutes. Keep heat moderate to avoid burning before the center cooks through.
Step 5: Serve warm with fresh strawberries. Stack pancakes, top generously with fresh strawberries, and drizzle with honey or maple syrup if desired. Enjoy immediately.

Tips & Variations

Use gluten-free flour blend to make the pancakes gluten-free without sacrificing texture.
For extra fluffiness, separate the eggs and whisk the egg whites until stiff peaks, then fold them gently into the batter.
Try adding a pinch of cinnamon or lemon zest to the batter for added flavor.
Replace strawberries with fresh blueberries, raspberries, or sliced bananas according to your preference.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. These pancakes are best enjoyed fresh for optimal texture and flavor.

How to Serve

A stack of three thick pancakes with a golden-brown, slightly crispy surface sits on a white plate. On top, there is a layer of strawberry jam that glistens with a smooth texture, covered by several bright red strawberry halves arranged neatly. Around the edge of the plate, whole strawberries add a fresh, vibrant touch. The scene is set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of cottage cheese?

You can substitute Greek yogurt for cottage cheese, but the texture and protein content will be different. Greek yogurt will make the batter smoother and less lumpy, resulting in slightly softer pancakes.

How do I prevent pancakes from sticking to the pan?

Make sure to use a non-stick skillet and preheat it properly. Add a small amount of butter or oil to coat the surface, and avoid moving the pancakes too soon so they develop a golden crust before flipping.