Cottage Cheese Pancakes

These cottage cheese pancakes are a delightful twist on the classic breakfast staple. They are simple to make, incredibly tasty, and offer a boost of protein. I’ve always found them to be a crowd-pleaser, perfect for a lazy weekend brunch or a quick weekday breakfast. The texture is unbelievably soft and fluffy, and the flavor has a subtle sweetness and tang that keeps you coming back for more.

I remember one time I made these for a family gathering, and even my picky-eater nephew devoured them! It was a pleasant surprise, and it made all the difference in confirming how awesome they are. They are one of my favorite ways of including more protein at breakfast.

Reasons to Try Cottage Cheese Pancakes

• High in Protein: Cottage cheese adds a significant amount of protein, making these pancakes more filling and nutritious than traditional recipes.
• Fluffy Texture: The cottage cheese creates a wonderfully light and airy texture.
• Subtle Sweetness: These pancakes have a delicate sweetness that isn’t overpowering, making them perfect for various toppings.
• Easy to Make: With simple ingredients and a straightforward process, these pancakes are a breeze to whip up.
• Versatile: Enjoy them for breakfast, brunch, or even a light dessert.
• Delicious Flavor: The slight tanginess of the cottage cheese balances all the other flavors perfectly.

Where Did Cottage Cheese Pancakes Come From?

Cottage cheese pancakes, also known as “Syrniki” in Eastern Europe, have a rich history. Syrniki are a traditional dish in Belarusian, Russian, Ukrainian, Latvian, and Lithuanian cuisines. The name “Syrniki” comes from the Slavic word “syr,” meaning soft curd cheese. These pancakes were originally made with a type of farmer’s cheese called “tvorog.” They became popular for their simplicity and delicious taste, often served for breakfast or as a sweet treat. While the exact origin is unknown, it’s clear that these cheese-based pancakes have been a beloved staple in Eastern European cuisine for generations.

Ingredients Notes

• Cottage Cheese: I recommend using full-fat, small-curd cottage cheese for the best results. It provides the most moisture and creates a smoother batter. However, low-fat or 2% cottage cheese will also work.
• Eggs: Eggs act as a binder, holding the pancakes together. They contribute to the fluffy texture. Use room-temperature eggs.
• Flour: All-purpose flour or whole wheat pastry flour work well. Whole wheat flour gives a slightly nuttier flavor and adds more fiber.
• Baking Powder: This is the leavening agent that makes the pancakes rise and become fluffy.
• Cinnamon: Adds warmth to the pancakes.
• Maple Syrup: Adds natural sweetness to the batter. You can also use honey. Make sure you’re using pure maple syrup and not pancake syrup.
• Vanilla Extract: Enhances the overall flavor.

How to Make Cottage Cheese Pancakes

1. Combine Dry Ingredients: In a bowl, mix the flour, baking powder, and cinnamon.
2. Blend Wet Ingredients: In a separate bowl or blender, combine the cottage cheese, eggs, maple syrup, and vanilla extract. Blend until smooth. If you don’t have a blender, you can whisk.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix.
4. Cook the Pancakes: Heat a lightly oiled griddle or non-stick pan over low-medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
5. Flip and Finish: Cook for 4-5 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown.

What You Must Know About Cottage Cheese Pancakes

• Don’t Overmix: Overmixing the batter can make the pancakes tough. Mix until just combined.
• Low and Slow: Cook the pancakes over low-medium heat to ensure they cook through without burning.
• Grease the Pan: Lightly grease the pan between batches to prevent sticking. Use oil or butter.
• Check for Doneness: The pancakes are ready to flip when bubbles appear on the surface, and the edges look set.
• Use full-fat small curd cottage cheese.
• If the batter appears to be too thick, add a splash of milk.

Helpful Tips

• For extra fluffy pancakes, you can add a small pinch of baking soda to the dry ingredients.
• Use a cookie scoop or a measuring cup to ensure consistent pancake sizes.
• Let the batter rest for about 5 minutes.

Variations and Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Dairy-Free: While I have not yet personally tried this, it might be worth trying dairy-free cottage cheese.
• Flavor Variations: Add a bit of lemon zest or a dash of nutmeg for a different flavor.
• Add-Ins: Mix in blueberries, chocolate chips, or chopped nuts to the batter.

Serving Suggestions for Cottage Cheese Pancakes

• Fresh Fruit: Top with your favorite berries, sliced bananas, or peaches.
• Maple Syrup: A classic choice, drizzle with pure maple syrup.
• Whipped Cream: Add a dollop of whipped cream.
• Yogurt: Serve with a side of Greek yogurt for extra protein.
• Nut Butter: Spread with almond butter, peanut butter, or any nut butter you love.
• Jam or Preserves: Add a spoonful of your favorite jam or preserves.

Storage & Reheating

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 2-3 months. Separate the pancakes with parchment paper to prevent them from sticking together.

Reheating

• Toaster: Reheat refrigerated or frozen pancakes in the toaster for a quick and easy method. Toast on a high setting until warmed through.
• Oven: For larger batches, preheat your oven to 350°F (175°C). Place pancakes on a baking sheet, cover with foil, and heat for about 5-10 minutes.

Similar Recipes:

How to Make Sourdough French Toast at Home

Easy Cinnamon Sugar French Toast Muffins Recipe

Fluffy Cottage Cheese Pancakes – High Protein Breakfast

Discover how to make delicious, fluffy cottage cheese pancakes that are packed with protein! This easy recipe is perfect for a healthy breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course breakfast and brunch

Cuisine American, Eastern European

Servings 4 servings

Calories 200 kcal

Ingredients

  

• 1 cup all-purpose flour or whole wheat pastry flour
• 1 teaspoon baking powder
• ¼ teaspoon cinnamon
• 1 cup cottage cheese full-fat, small curd recommended
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Oil

Instructions

 

• Combine Dry Ingredients: In a large bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, and ¼ teaspoon of cinnamon.
• Blend Wet Ingredients: In a blender or food processor (or a separate bowl), combine 1 cup of cottage cheese, 2 large eggs, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Blend until smooth (or whisk thoroughly).
• Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix. If the batter appears to be too thick, add a splash of milk.
• Preheat Griddle: Heat a non-stick skillet or griddle over low-medium heat. Add a little oil.
• Cook Pancakes: Once the pan is hot, pour 1/4 cup of batter onto the pan for each pancake. Cook until you see bubbles forming on the surface and the edges become firm, about 4-5 minutes.
• Flip and Cook: Flip the pancakes and cook for an additional 2-3 minutes, or until they are cooked through.
• Serve: Serve immediately with your favorite toppings.

Notes

Nutrition Facts (Per Serving)

• Calories: Approximately 200-250
• Protein: 15-20g
• Fat: 8-12g
• Carbohydrates: 15-20g
• Fiber: 2-4g (if using whole wheat flour)

(Note: These values are approximate and can vary based on specific ingredients and serving sizes.)

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