Cottage Cheese Pancakes
These super simple cottage cheese pancakes use just 4 ingredients to make a delicious, satisfying breakfast — or breakfast for dinner!
Servings: 16 pancakes
Calories: 73kcal
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
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
Calories: 73kcal | Carbohydrates: 7g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 99IU | Calcium: 31mg | Iron: 1mg