Simple Cottage Cheese Pancakes

Simple Cottage Cheese Pancakes

Karyn Andrea

"These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet."
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Ingredients

1 h 20 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
  2. Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
  3. Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

It tasted great cooked as is without any additions.

Most helpful critical review

The batter was too thick so it didn't spread well in the pan. They were thicker than I expected. I only had large curd cottage cheese, and that wasn't the best thing to use. Next time I will add...

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Most positive
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Newest

It tasted great cooked as is without any additions.

I made this gluten free did everything the recipe called for just changed the flour to gluten free and I didn't drain the cottage cheese either they turned out awesome also made blackberry jam h...

The batter was too thick so it didn't spread well in the pan. They were thicker than I expected. I only had large curd cottage cheese, and that wasn't the best thing to use. Next time I will add...

I didn't want to wait 1 hr to dry out cottage cheese so I did what I do when a recipe calls for dried out spinach. I placed it in a hand towel and twisted until all excess moisture is gone! Scra...

awesome recipe. I added a 1/4 tsp baking powder to make them fluffier, turned out great. If you like cinnamon add a shake or two.

Yes, I would make again! Next time I would add 1/2 t vanilla, 1/2 t baking powder. Thank you for great recipe!

These pancakes are very tasty!!

These are very tender and I think the blueberries made a big difference. They are a little eggy compared to a crepe or pancake. Overall these were well received.

Wow! I couldn't believe how little flour goes into these! I followed the recipe but: didn't drain the cottage cheese (lazy), added spices (cinnamon, vanilla, cardamom), added baking powder as...

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