Fluffy Cottage Cheese Pancakes Recipe

#SP Do you need a quick, healthy, protein-packed breakfast? Cottage Cheese Pancakes are the answer. They are soft, fluffy, full of protein, super simple to make, and can even be made ahead of time! Well here we have Belftone to the rescue. Did you know that for more than 35 years, the Belfonte family has produced premium dairy products for Kansas City? I know, cool right?

Feel free to use other flour like whole wheat or gluten-free mixes to adapt the pancakes to your preferences and dietary needs.

I love to serve these cottage cheese pancakes with fresh fruit or any of these toppings.

• Homemade Strawberry Sauce

• Confectioners Sugar

• Honey Butter

• Maple Syrup

• Fresh Berries

• Lemon Curd

Reheating:

• Air Fryer– add pancakes into the air fryer in a single layer and air fry at 350˚F for 2-3 minutes or until heated.

• Skillet – Warm over medium heat. Brush with butter if desired. Heat pancakes in a single layer until warmed through.

• Toaster– put pancakes in one at a time and toast until heated.

Yield: 4-8 depending on pancake size

Author: Lauren Lane

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Fluffy Cottage Cheese Pancakes Recipe

Do you need a quick, healthy, protein-packed breakfast? Cottage Cheese Pancakes are the answer. They are soft, fluffy, full of protein, super simple to make, and can even be made ahead of time!

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 16 oz Belfonte small curd cottage cheese
• 1 tsp vanilla extract
• 3 Tbsp honey or sugar
• Zest of 1 lemon (optional)
• 4 large eggs
• 1 cup + 2 Tbsp all-purpose flour
• 1 tsp baking soda
• Butter for cooking and serving

Instructions

1. In a medium bowl, whisk together 4 large eggs. Add cottage cheese, vanilla, honey, and lemon zest if using, and stir until combined.
2. Whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda. Stir to combine.
3. Add the dry ingredients to your wet ingredients and stir just until combined, it will be lumpy.
4. Heat a large NON-stick skillet over medium/low heat. Add 2 Tbsp butter. Once butter is melted, add about 1/4 cup of pancake batter into the hot skillet and cook until golden and puffed up. I can fit 3 pancakes at a time in my large skillet but don't crowd your pan.
5. You should see little bubbles on the top of the pancake when it's ready to flip but, take a look to be sure they are golden and holding their shape before flipping.
6. Gently flip the pancakes over and continue cooking until cooked through. Remove from the pan and wrap in a tea towel (or put in low oven) to keep warm while you repeat the process with the remaining butter and pancake batter.
7. Serve warm with maple syrup or any other toppings in the notes.

Notes

• Use other flour like whole wheat or gluten-free mixes to adapt the pancakes to your preferences and dietary needs.
• Keep it chunky or blend it up. It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.

 I love to serve these cottage cheese pancakes with fresh fruit or any of these toppings.

• Homemade Strawberry Sauce
• Confectioners Sugar
• Honey Butter
• Maple Syrup
• Fresh Berries
• Lemon Curd

Reheating:

• Air Fryer– add pancakes into the air fryer in a single layer and air fry at 350˚F for 2-3 minutes or until heated.
• Skillet – Warm over medium heat. Brush with butter if desired. Heat pancakes in a single layer until warmed through.
• Toaster– put pancakes in one at a time and toast until heated.

© Lauren Lane

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Do you need a quick, healthy, protein-packed breakfast? Cottage Cheese Pancakes are the answer. They are soft, fluffy, full of protein, super simple to make, and can even be made ahead of time! Well here