Cottage Cheese Pancakes
Yield: 4 servings
Protein-packed Cottage Cheese Pancakes are so easy to make! The pancakes are dense yet fluffy, absolutely delightful with melty pockets of cottage cheese and buttery crispy edges. Subtly flavored with cozy cinnamon and vanilla - welcome to your new favorite pancake recipe!
Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ teaspoon ground cinnamon
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter melted (plus more for greasing the pan)
- 2 teaspoons pure vanilla extract
- ¾ cup small curd 4% whole milk cottage cheese
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold the cottage cheese into the pancake batter, then let the batter rest for 10 minutes.
- As batter is resting, preheat a nonstick skillet or griddle over medium-low heat (about 275°F).
- Grease the skillet with butter and add a few ¼-cup mounds of batter onto the griddle. Cook the pancakes until bubbles form on the surface and the edges are set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through. Repeat until all batter has been used.
Notes
Cooked pancakes can be kept warm in a 200° F oven for up to 30 minutes.
Nutrition Information:
Serving: 1 Calories: 480kcal Carbohydrates: 58g Protein: 17g Fat: 19g Saturated Fat: 11g Polyunsaturated Fat: 7g Cholesterol: 142mg Sodium: 1016mg Fiber: 1g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.