Description
These Cottage Cheese Pancakes are a delicious and protein-packed breakfast option, featuring creamy cottage cheese blended into a fluffy batter with a hint of cinnamon and vanilla. Lightly sweetened with maple syrup and perfectly cooked on the stovetop, these pancakes offer a wholesome twist on a classic favorite, ideal for a quick and satisfying morning meal.
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 cup cottage cheese (Good Culture 4%)
- 2 large eggs
- 1 tablespoon maple syrup (plus more for topping)
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk (optional)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and cinnamon thoroughly to ensure even distribution of the rising agent and spice.
- Blend Wet Ingredients: Place the cottage cheese, eggs, maple syrup, and vanilla extract into a blender or food processor. Blend until the mixture is smooth and well combined. If you do not have a blender, whisk these ingredients together vigorously in a mixing bowl until smooth.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine. If the batter feels too thick and difficult to stir, add the optional almond milk a little at a time and mix until you reach a pourable consistency.
- Prepare Cooking Surface: Heat a pan or griddle over low to medium heat. Lightly coat with non-stick spray to prevent sticking and ensure even cooking.
- Cook Pancakes: Scoop about a quarter cup of batter for each pancake onto the heated pan. If the batter is thick, use a spoon to spread it slightly into a circle. Cook until bubbles appear on the surface, and the edges look set, about 4-5 minutes.
- Flip and Finish: Carefully flip each pancake with a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Serve: Plate four pancakes per serving, drizzle with additional maple syrup, and serve alongside fresh berries or your favorite toppings for a delicious and satisfying breakfast.
Notes
- Using a blender ensures a smoother batter and fluffier pancakes, but whisking by hand works fine if you don’t have one.
- If the batter is too thick, adding almond milk helps achieve the right consistency for cooking.
- Low to medium heat is important to cook the pancakes evenly without burning.
- You can substitute the all-purpose flour with a gluten-free blend if needed, but texture may vary.
- These pancakes are best served fresh but can be reheated gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
