Q1: Can you actually taste the cottage cheese in the pancakes?

No, not at all! That is the absolute magic of this recipe. By blending the cottage cheese into a perfectly smooth liquid first, the curds completely disappear. The final pancakes have a wonderfully moist and tender texture and a very subtle, pleasant tang that is almost identical to a classic buttermilk pancake. There is no "cheesy" flavor or texture whatsoever.

Q2: Why are my pancakes not fluffy? They seem a little dense.

Dense pancakes are usually caused by one of two things: over-mixing the batter or having a batter that is too thin . Be sure to mix the wet and dry ingredients only until they are just combined; a few lumps are a good sign! This batter is naturally thicker than a traditional pancake batter, which helps it to stay fluffy. Don't be tempted to thin it out too much.

Q3: Can I make the pancake batter ahead of time and store it in the fridge?

It is not recommended to make the batter too far in advance. The baking powder begins to work and create its leavening bubbles as soon as it is mixed with the wet ingredients. If you let the batter sit for too long (like overnight), the baking powder will lose its power, and your pancakes will not be as light and fluffy. It's best to make the batter right before you plan to cook it.

Q4: What is the best kind of cottage cheese to use for pancakes?

For the richest flavor and the most moist and tender result, a whole milk (full-fat) cottage cheese , which is often labeled as 4% or 5% milkfat, is the best choice. A small-curd variety will also blend up a bit more easily than a large-curd one, but either will work in a good blender.

Q5: Can I make these pancakes without a blender?

To get that signature smooth texture and to ensure the cottage cheese is completely incorporated, a blender is highly recommended . If you don't have a blender, a food processor or a powerful immersion blender would be the next best choices. If you try to mix this by hand, you will have noticeable curds of cottage cheese in your finished pancakes, which will change the final texture.

The Best Fluffy High-Protein Cottage Cheese Pancakes

A recipe for high-protein pancakes that get their unique texture and protein boost from cottage cheese. The wet ingredients, including cottage cheese, eggs, and milk, are first blended until completely smooth to eliminate the curd texture. This smooth mixture is then gently combined with dry ingredients like flour and baking powder. The resulting batter is cooked on a non-stick skillet to create fluffy, golden-brown pancakes, perfect for a healthier breakfast.

Author: Grace
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Blending, Pan-Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/4 cup flour (all-purpose or whole wheat)
2 teaspoons baking powder
1 cup cottage cheese
3 large eggs
2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
2 Tablespoons coconut oil (melted and cooled)
1 Tablespoon maple syrup (plus more for serving)
1 teaspoon vanilla extract

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Instructions

In a large bowl, whisk together the dry ingredients: flour and baking powder.
In a blender, combine the cottage cheese, eggs, and milk. Blend until the mixture is completely smooth.
Pour the blended wet ingredients into the bowl with the dry ingredients and stir gently until just combined.
Stir in the melted coconut oil, 1 tablespoon of maple syrup, and the vanilla extract.
Heat a non-stick skillet over medium heat. Scoop the batter into the pan to form pancakes of your desired size.
Cook until the edges of the pancake look dry and bubbles begin to form on the surface.
Flip the pancake and cook for another 1-2 minutes, until the top is puffed and the pancake is cooked through.
As pancakes are cooked, stack them on a plate to keep them warm.
Serve topped with more maple syrup.

Notes

Using a blender for the wet ingredients is a key step to ensure the cottage cheese is completely smooth and incorporated into the batter.
Be careful not to overmix the batter after combining the wet and dry ingredients to keep the pancakes tender.
You can adjust the amount of milk to achieve your desired pancake thickness.

Nutrition

Serving Size: 1/4 of recipe
Calories: 400-480
Sugar: 15-20 g
Sodium: 550-700 mg
Fat: 18-24 g
Saturated Fat: 13-18 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 2-4 g
Protein: 20-25 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/cottage-cheese-pancakes/