These super fluffy pancakes are sweet, fluffy, and super delicious! The batter is very easy to make in a blender. This has become one of our favorite breaks of all time!
I made these pancakes repeatedly with zero complaints. In fact, at the same time, my husband told me that he prefers these pancakes over all the others!
Why you’ll love this pancake recipe
- The batter is made quickly from start-to-finish in a blender; No pre-requisite is required.
- The recipe can be doubled or doubled (or divided!).
- Because of the cottage cheese and eggs, Pancakes are high in protein (Besides tasting like you’re swallowing protein powder – no protein powder at all in this recipe!).
- Because cottage cheese is completely mixed, This recipe is perfect for those who don’t like cottage cheese.
- No added fat or sugar in pancake batter.
- The texture of the pancakes is creamy and fluffy – Almost Souffle-like.
There’s so much to love about these cottage cheese-flavored pancakes. We keep coming back to them for breakfast because they are so filling and delicious.
Ingredients you need
This recipe only wants Six simple ingredients!
- Cottage cheese: I use 2% cottage cheese, but any type or brand of cottage cheese should work well in this recipe because it is combined with other ingredients. If the cottage cheese you are using has too much liquid, drain some (but not all) of it before using.
- Eggs: Use large eggs in the recipe.
- All purpose flour: I use all purpose flour. I haven’t tried this recipe with whole wheat flour or gluten-free flour. If using whole wheat flour, start with half wheat / half all purpose and use white wheat varieties that are light in color and slow. I think these pancakes represent a great opportunity to work with 1:1 free flour.
- Baking powder: This is necessary to do, so do not leave it (trust me, I did that by accident and the pancakes are cut and not sweet).
- Salt: Everyday table salt works here – and like baking powder, it is necessary to balance the taste.
- Butter: I use salted butter. Butter is not used in the batter – it is used to cook the pancakes. ⬇️
Cooking pancakes in Sizzling Butter is the key to their success. It creates a golden exterior and a creamy, delicious interior. Don’t skip!
A few more tips
This method is very straightforward – no need to install it!
One last extra cooking tip I will suggest that these pancakes work best hot in the greddle. We eat the leftovers, of course, and they’re still delicious, but they shrink a bit as they cool. And there’s just something different about the taste and texture right as it’s made.
Serve these pancakes with maple syrup, jam, fresh fruit, and/or any pancake toppings you like.
Not only do cottage cheese pancakes make the easiest breakfast of all, but they have enough flavor and texture to serve breakfast or company. They are perfect for special occasions!
Fluffy mixed cottage cheese pancakes
- 1 ½ cups Cottage cheese
- 6 – a lot Eggs
- 1 ¼ cups all purpose flour
- 1 the head baking powder
- ¼ soup salt
- Butter, cooking
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Add all the ingredients in the order listed in the blender. Process on medium or medium speed until completely mixed and smooth.
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Preheat griddle or frying pan over medium heat. Brush or coat generously with butter. Heat until the butter is melted (but not burning).
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Pour 1/4 cup batter (more or less) in circles into the hot pan. Cook for 1 to 2 minutes until the pancakes are set and small bubbles appear around the edges. Flip and continue cooking for another 1 to 2 minutes until cooked through.
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Serve immediately with Maple Syrup, jam, or other desired pancake toppings.
Serving: 1 the smell, Calories: 82ok, Carbohydrates: 8Pictures, Proteins: 6Pictures, Oil: +Pictures, Saturated fat: 1Pictures, Cholesterol: 73something else is hidden, Sodium: 205something else is hidden, Fiber: 0.3Pictures, Sugar: 1Pictures
Recipe source: From Mel’s Kitchen Cafe (inspired by one pancake that serves a pinch of yum)
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