One bite of these Fluffy Cottage Cheese Pancakes and you’ll see why these are a top requested recipe from my kids! These fluffy pancakes are actually such an incredibly easy way to boost protein. Cottage cheese is such an underappreciated ingredient. With approximately 25g of protein per 1 cup serving, I knew I had to figure out a way to leverage this in my kiddos’ breakfasts.
Scroll down for the recipe card to see how we make these and if you’re also wanting to make this with homemade cottage cheese, check out my recipe here!
Why This Fluffy Cottage Cheese Pancake Recipe Rocks
My family LOVES pancakes. Maybe it’s because I’ve been making them every week now for the past two years, in part, because buying the premade waffles or pancakes: 1) can become expensive and 2) weren’t filling them up enough given the ingredients that were in each of the pre-made pancakes. I found myself buying box after box just to meet the increasing demand.
My classic Vanilla Cinnamon Pancakes recipe has been a go-to staple for a while now. However, I did note that, while they are deliciously buttery and fluffy, they still weren’t keeping my kids full long enough between breakfast and lunch time. Enter: cottage cheese.
This recipe update cuts my original recipe’s sugar amount in half and boosts protein with the addition of creamy cottage cheese. The result is a pancake that is fluffy and pliable. My son likes to make “pancakes tacos” with chopped strawberries & chocolate chips (brilliant!). Hoping you enjoy these too.
Ingredients for these Fluffy Cottage Cheese Pancakes
For context: the recipe I’m sharing below will yield close to 4 dozen pancakes (I did say the kids eat quite a bit of them, yeah?). That said, scale down the ingredient amounts if you want to cut this in half. These also freeze beautifully and can be stored in the freezer for up to two months. Though I will say that the batch we make lasts the full week. They’re that good. Here’s what you’ll need:
- All Purpose Flour: King Arthur Unbleached All-Purpose Flour is my go-to for all of my baking recipes.
- Granulated Sugar: We are using a scant 1/4 cup of sugar here and I love the hint of sweetness in these pancakes.
- Baking Soda & Baking Powder: Our leavening agents that help to give the fluffy texture of these delicious pancakes.
- Kosher Salt
- Ground Cinnamon: I honestly love the hint of cinnamon in any pancake recipe and this one is stellar.
- Buttermilk: Buttermilk affords great flavor and helps in working with our leavening agents to create the fluff and puff in our pancakes. If you don’t have buttermilk on hand, use whole milk. You can also make buttermilk but mixing together 2 tablespoons lemon juice for every two cups of milk. Let it sit for a few minutes before using.
- Cottage Cheese: Either store-bought cottage cheese or my homemade version work beautifully in this easy pancake recipe.
- Vanilla Extract: Nielsen Massey Vanilla Extract or their Vanilla Bean Paste are great options here. The vanilla adds a layered depth of sweetness that’s just unmatched when used in baking recipes.
- Melted Butter: Our cooking fat in this recipe. I also love then when making these on our non-stick griddle they never stick to the pan. You can also sub for melted coconut oil too.
- Eggs
For garnish options we love fresh berries, powdered sugar, more butter, maple syrup. You get the idea.
How to Make These Fluffy Cottage Cheese Pancakes
Melt butter in microwave in 15-20 second intervals (depending on your microwave’s power settings) or in a small saucepan on the stove. Set aside to cool slightly. Meanwhile, preheat your skillet or griddle on medium-low heat.
In a large bowl, add the flour, sugar, salt, baking soda, baking powder, and the cinnamon. Whisk together to combine and set aside. Using a blender, blend together your buttermilk and cottage cheese until smooth. In the same bowl, add in the buttermilk-cottage cheese mixture, eggs, vanilla extract, and the cooled melted butter. Whisk to combine wet and dry ingredients. The battery will look slightly thick and creamy; this is what you want.
Using a ladle or 1/4 cup measuring cup, scoop batter and pour onto the skillet or griddle. Depending on the space of your cooking surface, you might be able to fit at least 4 pancakes. Be careful not to overcrowd the pancakes on your skillet or griddle as they might stick together. Allow pancakes to cook for at least 2 minutes or until you observe small bubbles starting to form. Flip the pancakes and cook the other side for at least two minutes, until both sides are slightly golden brown. Adjust your heat as needed.
Remove pancakes to a plate or serving platter. Once all pancakes are cooked, garnish and serve immediately.
More Inspired Breakfast Ideas to Love
Whether you’re making these delicious Cottage Cheese Pancakes or the Homestyle ones, breakfast is sure to be a treat to enjoy everyday. Here are a few other breakfast recipes we have in frequent rotation:
- A simple Blueberry Compote is a great topping for your pancakes.
- Small Batch Bread Pudding feels effortlessly luxurious for a weekend breakfast.
- Harissa-Spiced Hash Browns offer a savory compliment to the Sunday plate of eggs, bacon, and pancakes.
Fluffy Cottage Cheese Pancakes
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking soda
- 3 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 4 cups buttermilk
- 4 large eggs
- 16 oz. cottage cheese either store-bought or homemade
- 2 heaping teaspoon of Nielsen-Massey vanilla extract can also use vanilla bean paste
- 6 tablespoons unsalted butter melted and cooled
Instructions
- Melt butter in microwave in 15-20 second intervals (depending on your microwave’s power settings) or in a small saucepan on the stove. Set aside to cool slightly. Meanwhile, preheat your skillet or griddle on medium-low heat.
- In a large bowl, add the flour, sugar, salt, baking soda, baking powder, and the cinnamon. Whisk together to combine and set aside. Using a blender, blend together your buttermilk and cottage cheese until smooth. In the same bowl, add in the buttermilk-cottage cheese mixture, eggs, vanilla extract, and the cooled melted butter. Whisk to combine wet and dry ingredients. The battery will look slightly thick and creamy; this is what you want.
- Using a ladle or 1/4 cup measuring cup, scoop batter and pour onto the skillet or griddle. Depending on the space of your cooking surface, you might be able to fit at least 4 pancakes. Be careful not to overcrowd the pancakes on your skillet or griddle as they might stick together. Allow pancakes to cook for at least 2 minutes or until you observe small bubbles starting to form. Flip the pancakes and cook the other side for at least two minutes, until both sides are slightly golden brown. Adjust your heat as needed.
- Remove pancakes to a plate or serving platter. Once all pancakes are cooked, garnish and serve immediately.