Cottage Cheese Pancakes

Cottage Cheese Pancakes made with only 4 ingredients, delicious and fluffy, incredibly easy to make in no time. It's an excellent breakfast or brunch recipe that is protein-packed and with no sugar added. Serve them with more cottage cheese, fresh fruit and nuts, and you are in for a treat!

If you are looking for breakfast and brunch recipes that are family friendly and ready in 2 shakes of a lamb's tail, these cottage cheese pancakes are your best bet!

These pancakes can even be enjoyed by babies who have started their baby-led weaning journey!

They are healthy, super fluffy and cooked to perfection, and they stay moist for long, rather than turn into rubber.

They have no sugar added, which means you can serve them with your favourite syrup, honey or any spread of your choice.

And with a good dollop of cottage cheese for a high-protein breakfast that keeps you fuller for longer, and happy too!

My cottage cheese pancakes are made the rustic way, they are nice and chunky, with the curds intact for extra deliciousness.

You can, of course, blend the cottage cheese into a paste before adding it to the batter for a finer texture, but I prefer them the chunky way.

And you only need 4 simple ingredients to make them, so no nastiness added whatsoever! How good is that?!

Jump to:

• Ingredients needed
• Step-by-step photos and instructions
• Expert tips
• Other pancake recipes
• Cottage Cheese Pancakes

Ingredients needed

• cottage cheese - I opted for full-fat cottage cheese, as it's richer and full of goodness
• eggs - I used 3 large eggs, as we don't add any other liquid and we need it to make a nice batter
• self-raising flour - essential for a fluffy texture
• baking powder - to help keep the pancakes well risen and light

Step-by-step photos and instructions

• in a large mixing bowl, crack in the eggs, and use a whisk to whisk them well (see photo 1 & 2)
• add the cottage cheese and whisk again for the cheese to be fully incorporated

• sift in the flour, add the baking powder, and whisk again
• you get a thick batter that is nice and uniform
• heat up a frying pan on a medium heat
• use cooking oil spray to spray the bottom of the pan
• add 2 tablespoons of batter and use the back of a spoon to spread it into a circle
• cook on each side for 1 minute or until golden and well risen
• continue with the rest of the batter until everything is used up

Expert tips

Depending on the brand of the cottage cheese you get, some have more of a soupy texture than others - mine wasn't, it was rather lumpy and chunky -see the photo under ingredients needed.

If you think there is too much liquid in it, you may want to drain some before adding it to the batter, so the consistency doesn't change much.

You will find that the batter is quite thick, and you need to use a spoon to spread it onto the frying pan, but that's the best texture, and you get super fluffy pancakes without a fail.

You can add a bit of a milk to the batter to loosen it up a bit if you wish, but again, I find that the thicker the batter, the fluffier the pancakes - do not overmix the batter, as the pancakes will turn rubbery!

Other pancake recipes

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