Light Fluffy Cottage Cheese (Printer-Friendly)

Tender, fluffy pancakes enhanced with creamy cottage cheese for a wholesome breakfast or brunch.

# What You’ll Need:

→ Dairy

01 - 1 cup full-fat or low-fat cottage cheese
02 - 1/4 cup milk

→ Dry Ingredients

03 - 3/4 cup all-purpose flour
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Eggs

07 - 3 large eggs

→ Flavorings

08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 2 tablespoons unsalted butter or neutral oil

# How-To Steps:

01 - In a large bowl, whisk together the cottage cheese, eggs, milk, and vanilla extract until the mixture is smooth with some curds remaining.
02 - In a separate bowl, blend the all-purpose flour, sugar, baking powder, and salt uniformly.
03 - Add the dry ingredients to the wet mixture and stir gently until just combined, maintaining a thick batter without overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and coat lightly with butter or oil.
05 - Scoop approximately 1/4 cup of batter per pancake onto the skillet, spreading slightly if needed.
06 - Cook for 2 to 3 minutes until bubbles appear on the surface and edges begin to set.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue cooking remaining batter, adding more butter or oil as necessary. Serve warm with preferred accompaniments.

# Expert Advice:

01 -
  • They're naturally protein-packed without feeling heavy, so you stay full through a busy morning.
  • That cottage cheese tang plays beautifully with fruit, honey, or maple syrup—no monotonous sweetness.
  • They come together in under 25 minutes from first bowl to plate, which matters when you're barely awake.
02 -
  • Cottage cheese curds can be broken down more finely if you prefer a silkier batter, but there's no shame in leaving them as-is—they disappear during cooking anyway.
  • Medium heat is crucial; too hot and the outside burns before the inside cooks, too low and you get pale, dense pancakes that never get crispy.
  • This batter is thicker than typical pancake batter by design, so it won't spread automatically—that's completely normal and it's what gives you that tender, sturdy texture.
03 -
  • Room temperature cottage cheese and eggs mix more smoothly and evenly than cold ones straight from the fridge.
  • If your baking powder has been sitting open for months, replace it—dead baking powder makes sad pancakes that won't rise.
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