Description
Delicious and fluffy cottage cheese pancakes that combine creamy cottage cheese with eggs, vanilla, and a hint of sweetness, perfect for a comforting breakfast or brunch. These golden-brown pancakes are pan-fried to perfection and served best with maple syrup or your favorite jam.
Ingredients
Scale
Batter Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
For Frying
- 1/4 cup canola oil
Instructions
- Mix Ingredients: Combine the cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour in the listed order. After adding each ingredient, mix thoroughly to create a smooth pancake batter with small curds of cottage cheese distributed evenly throughout.
- Preheat Skillet: Heat a skillet or frying pan over medium heat and add the canola oil, allowing it to warm up but not smoke.
- Cook Pancakes: Using a large cookie scoop or about 3 tablespoons of batter per pancake, pour the batter into the hot skillet. Cook each pancake on one side until the edges are golden and bubbles begin to form on the surface, about 2-3 minutes.
- Flip and Finish: Carefully flip the pancakes and cook the other side until golden brown and cooked through, about an additional 2-3 minutes.
- Serve Warm: Serve the cottage cheese pancakes hot with maple syrup or jam to enjoy the warm, melted cheese inside and the crispy exterior.
Notes
- This recipe yields approximately 16 pancakes, with about 2 pancakes per serving.
- A 3-tablespoon cookie scoop works well to make evenly sized pancakes.
- Adjust the cooking heat as needed to avoid burning while ensuring the pancakes cook thoroughly.
- For a thicker batter, slightly reduce the flour; for thinner, add a bit more milk or water if desired.
Nutrition
- Serving Size: 2 pancakes (approximately)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 140 mg
