Fluffy Blended Cottage Cheese Pancakes
These high-protein blended cottage cheese pancakes are creamy, fluffy, and incredibly delicious! The batter is so easy to make in a blender. This has become one of our all-time favorite breakfasts!
I am making these pancakes on repeat with zero complaints. In fact, just the other morning, my husband told me he prefers these pancakes above all others!
Why You’ll Love This Pancake Recipe
- The batter is quickly made start-to-finish in a blender; no advance prep required.
- The recipe can easily be doubled or tripled (or halved!).
- Thanks to the cottage cheese and eggs, the pancakes are high-protein (without tasting like you’re choking down mouthfuls of protein powder – no protein powder at all in this recipe!).
- Because the cottage cheese is completely blended, this recipe is perfect for those who don’t like cottage cheese.
- There is no added oil or sugar to the pancake batter.
- The texture of the pancakes is creamy and fluffy – nearly souffle-like.
There is seriously so much to love about these easy blended cottage cheese pancakes. We keep coming back to them as a go-to breakfast because they are filling and so tasty.
Ingredients You Need
This recipe calls for only SIX simple ingredients!
- Cottage cheese: I use 2% cottage cheese, but any brand or type of cottage cheese should work well in this recipe because it is blended with the other ingredients. If the cottage cheese you are using has a lot of excess liquid, drain off some (not all) of it before using.
- Eggs: Use large eggs for this recipe.
- All-purpose flour: I use unbleached 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 whole wheat/half all-purpose and use a white wheat variety that is lighter in color and heartiness. I think these pancakes stand a good chance of working with 1:1 gluten-free flour.
- Baking powder: This is necessary for leavening, so don’t leave it out (trust me, I did that on accident and the pancakes were decidedly not as delicious).
- Salt: Every day table salt works here – and like the baking powder, it’s necessary to balance the flavor.
- Butter: I use salted butter. The butter isn’t used in the batter – it is used for cooking the pancakes. ⬇️
Cooking the pancakes in sizzling butter is key to their deliciousness. It creates a buttery golden exterior and a creamy, fluffy interior. Don’t skip it!
A Few Additional Tips
This recipe is very straightforward – no need to complicate it!
The only additional cooking tip I’ll suggest is that these pancakes are best served hot off the griddle. We eat the leftovers, of course, and they are still tasty, but they flatten a bit as they cool. And there is just something exceptional about the taste and texture right as they’re made.
Serve these pancakes with maple syrup, jam, fresh fruit, and/or whatever pancake toppings you enjoy.
Not only do these blended cottage cheese pancakes make the easiest breakfast, but they have just enough of a fancy taste and texture to warrant serving them on birthday mornings or to company. They are totally worthy of special occasions!
Fluffy Blended Cottage Cheese Pancakes
Ingredients
- 1 ½ cups cottage cheese
- 6 large eggs
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Butter, for cooking
Instructions
- Add all the ingredients in the order listed in a blender. Process on medium or medium-high speed until fully blended and smooth.
- Preheat a griddle or frying pan over medium heat. Brush or rub liberally with butter. Heat until the butter is sizzling (but not burning).
- Pour 1/4 cup batter (more or less) in rounds on the hot griddle. Cook for 1 to 2 minutes until the pancakes are set and small bubbles appear on the edges. Flip and continue to cook for another 1 to 2 minutes until cooked through.
- Serve immediately with maple syrup, jam, or other desired pancake toppings.
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (inspired by a single-serve pancake on Pinch of Yum)
