Cottage Cheese Pancakes Recipe -
Cottage Cheese Pancakes Recipe
  • READY IN 15 mins

Cottage Cheese Pancakes

Recipe by  

"The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Combine cottage cheese, flour, oil, and eggs in a large bowl.
  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2011

This recipe actually turned out really good. It does sound odd but it tasted really good with a few changes: 1) I used my food processor for the cottage cheese because I prefer without the lumps. 2) I added 1/2 teaspoon of vanilla extract. 3) Used whole wheat flour instead of white. 4) I also added 1/2 tsp of baking powder. I didn't use any sugar because with the maple syrup was enought for my taste. It's a great breakfast with a great source of protein and no fat, if you use fat free cottage cheese. Thanks for the recipe Jennifer, I will definitely make it again!

Most Helpful Critical Review
Jan 17, 2011

I will never make this again.

Mar 30, 2009

I've been making these for years using 1/4 cup whole wheat flour instead of the 1/3 cup white. Everyone is surprised that they taste so good, even those who hate cottage cheese! Great plain or with a bit of orange marmalade or jam. My only indulgence is to butter the griddle a teeny bit. Delicious!

Mar 04, 2009

I made these for my family kids are usually pretty picky, but even they said these pancakes were great!! I like the recipe because it's so easy, and it packs a lot of protein into pancakes. I'm always looking for fun, new pancake and waffle recipes, and I'll definitely be using this one again.

Oct 21, 2009

Very tender and delicious. I used an immersion blender to smooth the cottage cheese before mixing in the other ingredients. I used whole wheat flour instead of white, added a pinch of salt and a bit of vanilla. A nice, healthy breakfast option.

Nov 06, 2009

These really taste like a cheese blintz without any of the fuss. I absolutely loved this recipe. They are delicious eaten plain, but any fruit compote, jelly, jam, or syrup would be inspiring. I added a pinch of salt to make sure the flavour wasn't flat. And you could easily turn these into a desert pastry by adding a small amount of sugar to the batter.

Jun 05, 2012

I submitted the original recipe, and have loved all the comments because now I love these even more with the changes! I think it now deserves 5 stars, for the improved taste, quality and relative healthiness. Here's how I now make these: 1) substitute whole wheat flour for the white; 2) substitute unsweetened applesauce for the oil; 3) add some cinnamon and vanilla. They taste better this way, plus I feel better about feeding them to my child. Oh yes, and the amount as written does NOT make enough... always at least double the recipe. Actually when I make these, I usually make a 4x recipe and that results in a pretty normal amount of pancakes for my family.

May 03, 2010

So fluffy and delicious. It's also high in protein and low in carbs. Next time I will substitute ground rolled oats for the flour.


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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