Cottage Cheese Pancakes
To make Cottage Cheese Pancakes, whisk a simple pancake batter, fold in cottage cheese, lemon, and vanilla, and cook on a buttered skillet until the edges set and the centers stay tender. This stack stands out because the batter stays light instead of turning into sweet drywall.
These cottage cheese pancakes blend cottage cheese right into the batter for extra protein and a tender texture, with lemon and vanilla keeping things bright. You won't taste the cottage cheese, just a really good pancake.
They're a good weekend breakfast that's a little more filling than the usual stack. Blend your batter smooth if you don't want texture from the curds.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 3/4 cup cottage cheese
- 1 tablespoon lemon
- 1/2 cup vanilla
Instructions
- 1Whisk the flour, sugar, baking powder, and salt in a large bowl.
- 2In a second bowl, whisk the eggs, milk, melted butter, and the recipe-specific add-ins that belong in the batter.
- 3Stir the wet mixture into the dry just until no dusty flour remains. A few lumps are welcome.
- 4Rest the batter for 5 minutes while a skillet or griddle heats over medium.
- 5Butter the cooking surface lightly, scoop the batter, and cook until bubbles break across the top before flipping.
- 6Serve hot with butter and syrup while the edges still have some pride.
Pro Tips
- Resting the batter gives you a better rise without extra effort.
- Do not flatten the pancakes after flipping or you press the fluff right out of them.
- Medium heat beats high heat here every single time.
Substitutions
Storage Instructions
Store cooled pancakes in the refrigerator for 3 days or freeze in layers with parchment between them.
Make Ahead
Mix the dry ingredients ahead, then add the wet ingredients when you are ready to cook.
Frequently Asked Questions
Can I make Cottage Cheese Pancakes ahead of time?
Yes. Mix the dry ingredients ahead, then add the wet ingredients when you are ready to cook.
How do I store leftover Cottage Cheese Pancakes?
Store cooled pancakes in the refrigerator for 3 days or freeze in layers with parchment between them.
Can I freeze Cottage Cheese Pancakes?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Cottage Cheese Pancakes?
Cottage Cheese Pancakes works best with simple sides or toppings that support the main texture instead of competing with it.