Cheese Pancakes (Cottage Cheese Pancakes)
Fluffy cottage-cheese pancakes with tender, creamy pockets throughout. Lightly sweet (or easy to serve savory), and ready fast for breakfast or brunch.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4-cup measure
Ingredients
- 1 cup cottage cheese full-fat preferred; small or large curd
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp butter melted, for batter
- 1 tbsp butter for greasing the pan, as needed
Instructions
- In a large bowl, whisk together the cottage cheese, eggs, and vanilla until mostly smooth (a few small curds are fine).
- Add the flour, sugar, baking powder, and salt. Stir gently just until combined—do not overmix.
- Stir in the melted butter. Let the batter rest for 5 minutes so it thickens slightly.
- Heat a non-stick skillet or griddle over medium to medium-low heat. Lightly butter the surface.
- Scoop about 1/4 cup batter per pancake onto the hot pan. Cook 2–3 minutes, until bubbles form on top and the edges look set.
- Flip carefully and cook 1–2 minutes more, until golden and cooked through. Transfer to a plate and keep warm.
- Repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm with sweet or savory toppings.
Notes
Flip timing: Wait for bubbles and set edges before flipping—these are tender and can break if turned too soon.
Heat control: If the pancakes brown too quickly, reduce heat to medium-low so the centers cook through.
Storing: Refrigerate in an airtight container up to 3 days. Reheat in a skillet or microwave.
Freezing: Freeze with parchment between pancakes up to 2 months. Thaw overnight and reheat gently.
Flavor ideas: Add 1 tsp lemon zest, or go savory with chives and a dollop of sour cream.
Nutrition
Calories: 320kcal | Protein: 18g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 430mg