Fluffy cottage cheese pancakes
Cottage cheese makes these little pancakes soft in the middle without needing a long ingredient list. Blend it with oats and eggs, let the batter thicken briefly and keep the pancakes small so they are easy to turn.
20 minutes, start to finishLet’s make it.
- 01
Blend the batter
Blend the cottage cheese, eggs, oats, baking powder and vanilla until mostly smooth. Let stand for 3 minutes so the oats absorb some moisture.
- 02
Warm the pan
Heat a nonstick frying pan over medium-low heat and brush with a little oil. The pan should be warm without smoking.
- 03
Cook in batches
Spoon in small rounds of batter, about 2 tablespoons each. Cook for 2–3 minutes until the edges set and the bottoms are golden. Flip carefully and cook another 2 minutes until the center is set. Lower the heat if they brown too quickly.
- 04
Serve warm
Repeat with the remaining batter. Divide between two plates and serve with berries and a little maple syrup.
Make it your own.
- Use certified gluten-free oats if you need to avoid gluten.
- If the batter gets too thick while standing, stir in water or milk a teaspoon at a time.
- Small pancakes are easier to flip because this batter is more delicate than flour-based batter.
Keeping the leftovers
Cool promptly and refrigerate within 2 hours. Keep for up to 3–4 days, or freeze separated by baking paper. Reheat until hot throughout.
Food safety references: cooking temperatures and cold storage.
A few good questions
Will the pancakes taste like cottage cheese?
Blending smooths out the curds and gives a mild, slightly tangy batter. Vanilla and berries make it taste like breakfast pancakes.
Do I need a blender?
A blender gives the smoothest result. Without one, use oat flour in place of rolled oats and mash the cottage cheese thoroughly before mixing.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
