The Best Cottage cheese Pancakes Recipe – High Protein Pancakes
These Cottage cheese pancakes are so quick easy and fluffy. These Cottage cheese pancakes are the best for breakfast or morning meals. Because of the cottage cheese, these pancakes are fluffy, light, protein-rich, and have a melty, creamy center.
Almost every Sunday these pancakes are made in our home, you can take it with a cup of tea. These sweet pancakes are mostly made in the winter season. If you want to make it more tasty and fluffy, make it in your home with pure ingredients.
If you have not tried this recipe before, to get ready I am the recipe for Cottage cheese pancake. I suggest that everyone try this recipe in their home at once it is an affordable recipe, not an expensive one.
Cottage cheese Pancakes Recipe
Equipment
- Bowl.
- FRYING PAN
Ingredients
- 75 grams of all-purpose flour or whole wheat pastry flour
- 7 grams baking powder
- a pinch of cinnamon
- 200 grams cottage cheese I used Good Culture 4%
- 2 or 3 large eggs
- 8 grams maple syrup plus more for topping
- 9 grams vanilla extract
- 15 ml almond milk optional
Instructions
- In a medium-sized mixing bowl, mix flour, cinnamon, and baking powder.
- In a blender or food processor, combine the cottage cheese, eggs, maple syrup, and vanilla; process until smooth. If you don’t have a blender, you can still combine your wet ingredients in a mixing bowl by whisking them together.
- Mix the wet ingredients into the dry ingredients after adding them. Whisking again, add the almond milk to your batter if it seems too thick.
- Preheat the skillet or pan to low-medium heat and mist with nonstick cooking spray. Once heated, measure out approximately 50 grams of batter at a time and transfer to the pan. If your batter is fairly thick, you might need to use a spoon to spread it into a circle.
- This should yield about 8 pancakes. Cook for about 4–5 minutes, or until small bubbles appear and the pancakes’ edges are firm enough to lift with a spatula.
- After turning cook for a further two to three minutes.
- To serve, stack four pancakes on each plate, drizzle with maple syrup, and top with desired toppings or fresh berries.
Notes
- Apply full-fat cottage cheese with small curds.
- In between each batch of pancakes, re-grease the pan.
- A nonstick pan will make turning easier.
- Before flipping, wait until the pancake has bubbles on its surface and its edges appear firm. I promise it will be worth the wait.
- Don’t be afraid to add a little almond milk if the batter seems too thick. While thicker batter yields fluffy, hearty pancakes, runny batter may result in flat pancakes.
Nutrition Facts
- Serving: 4 pancakes
- Calories: 288kcal
- Carbohydrates: 37grams
- Protein: 28grams
- Fat: 9grams
- Saturated Fat: 4grams
- Cholesterol: 192milligrams
- Sodium: 657milligrams
- Potassium: 109milligrams
- Fiber: 3grams
- Sugar: 13grams
RATING 5(39)
How to make Cottage cheese pancakes recipe
Ingredients
- Flour. both whole wheat and all-purpose pastry flour and they both came out fantastic! Compared to all-purpose flour, whole wheat flour is a healthier and higher-fiber option.
- baking powder. serves as a leavening agent to make sure your pancakes are light and fluffy, not thick and flat.
- Cinnamon. A tiny pinch of this spice elevates the pancakes’ flavor profile by adding warmth and a hint of spiciness.
- full-fat cottage cheese. the main attraction and the secret to fluffy, moist pancakes. It also adds a tonne of calcium, vitamins, minerals, and protein. You can use any type you prefer, but bear in mind that small curd cottage cheese doesn’t have a lot of liquid, so you might need to use almond milk if you use it.
- Eggs. act as the cohesive agent, keeping all the ingredients in place. The pancakes’ fluff is also enhanced by them.
- maple syrup. Verify that the maple syrup you’re using is pure; pancake syrup contains a lot of corn syrup and other ingredients.
- vanilla extract. the perfect flavor booster.
- almond milk. A small amount of almond milk will help you get the right consistency if your batter is too thick without significantly changing the flavor.
Step-by-step instructions
- In a medium-sized mixing bowl, mix flour, cinnamon, and baking powder.
- In a blender or food processor, combine the cottage cheese, eggs, maple syrup, and vanilla; process until smooth. If you don’t have a blender, you can still combine your wet ingredients in a mixing bowl by whisking them together.
- Mix the wet ingredients into the dry ingredients after adding them. Whisking again, add the almond milk to your batter if it seems too thick.
- Preheat the skillet or pan to low-medium heat and mist with nonstick cooking spray. Once heated, measure out approximately 50 grams of batter at a time and transfer to the pan. If your batter is fairly thick, you might need to use a spoon to spread it into a circle.
- This should yield about 8 pancakes. Cook for about 4–5 minutes, or until small bubbles appear and the pancakes’ edges are firm enough to lift with a spatula.
- After turning cook for a further two to three minutes.
- To serve, stack four pancakes on each plate, drizzle with maple syrup, and top with desired toppings or fresh berries.
Storage instructions
- Refrigerator. Any leftover pancakes can be kept in the refrigerator for up to a week in an airtight container.
- Freezer. I suggest storing it in the freezer if you plan to keep it for more than a week! For up to three months, store in an airtight container or freezer bag.
- To reheat. It’s crucial to reheat them, regardless of how you store them! I like to reheat them in my toaster oven, but if time is of the essence, you could also use a regular oven or a microwave. Preheat the oven or toaster oven to 300–350°F until the pancakes are heated through.
FAQs
What are cottage cheese pancakes?
Pancakes with cottage cheese included in the batter are called cottage cheese pancakes. They are distinguished from regular pancakes by their slightly different texture and flavor as well as their high protein content.
How do cottage cheese pancakes differ from regular pancakes?
Because cottage cheese is used, the pancakes are denser, creamier, and contain more protein. They differ from ordinary pancakes in that they also have a faintly tart taste.
How do I make cottage cheese pancakes fluffier?
Egg whites can be separated and beaten until stiff peaks form, then folded into the batter to make your pancakes fluffier. Increased use of baking powder may also be beneficial.
Can I make cottage cheese pancakes gluten-free?
You can use gluten-free flour blends or other gluten-free flour, such as coconut flour, oat flour, or almond flour, to make gluten-free cottage cheese pancakes.
How do Cottage Cheese Pancakes differ from Dutch Pancakes?
Cottage Cheese Pancakes are fluffy, creamy, and protein-rich, while Dutch Pancakes (Pannekoeken) are thin, large, and often served with savory or sweet toppings.
