Cottage Cheese Pancakes
These super simple cottage cheese pancakes use just 4 ingredients to make a delicious, satisfying breakfast — or breakfast for dinner!
Ingredients
- 4 large eggs
- 16 ounces cottage cheese we prefer whole milk and small-curd; any type works
- 1 cup all-purpose flour can substitute a 1-for-1 gluten free blend
- 1 teaspoon vanilla extract
- butter for cooking
- maple syrup and fruit optional for serving
Instructions
- Whisk eggs, cottage cheese, flour, and vanilla together in a large bowl. The mixture will be thick and lumpy. Set aside.
- Generously coat a large non-stick pan or griddle with butter and melt over medium heat. Pour batter out into circles (I use a generous 1/4 cup batter per pancake) and cook on one side for 4-5 minutes, until set all the way through. Flip and cook for another 2-3 minutes on the other side, until golden brown.
- Serve right away with maple syrup and fruit, as desired, or stack pancakes in a baking dish and keep warm in a 200 degree F oven until ready to serve. Enjoy!
Video
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Notes
- Storage: Cottage cheese pancakes keep well in an air-tight container (we use a large Stasher bag) for 3-4 days in the fridge. Microwave a couple of pancakes for 45-60 seconds and enjoy.
- Nutrition: The nutrition facts below are an estimate based on 1 pancake in a yield of 16 pancakes.
- Recipe: Family recipe shared by my sister-in-law, Carrie, and loved by literally everyone.
Nutrition Estimate
Calories: 73 kcal, Carbohydrates: 7 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.004 g, Cholesterol: 46 mg, Sodium: 105 mg, Potassium: 53 mg, Fiber: 0.2 g, Sugar: 1 g, Vitamin A: 99 IU, Calcium: 31 mg, Iron: 1 mg