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Cottage cheese pancakes recipe

Cottage cheese pancakes recipe

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  • Recipes
  • Dish type
  • Pancakes

Sugar free pancakes packed with protein thanks to two main ingredients: cottage cheese and eggs. Serve with fresh fruit coulis, honey, maple syrup or whatever your heart desires!

18 people made this

IngredientsServes: 4

  • 225g cottage cheese
  • 40g plain flour
  • 2 tablespoons vegetable oil
  • 3 eggs
  • cooking spray for frying

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Whisk together the cottage cheese, flour, oil and eggs in a large bowl.
  2. Heat a large frying pan over medium heat, and coat with cooking spray or a bit of butter or oil. Pour in pancake batter, using 60 to 75ml for each pancake. Cook until bubbles appear on the surface. Flip and cook until browned on the other side.


You can add your favourite flavourings such as ground cinnamon, vanilla extract or lemon zest.


Cottage cheese pancakes

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Reviews & ratingsAverage global rating:(40)

Reviews in English (35)

Loved them! So easy to make. My one year old son loved them too. I followed to the letter except for adding some cinnamon. Next time I'll add even more cinnamon and also a pinch of salt. I served with fig jam.-25 Jan 2017

by brenda

These are a good lower carb option. I followed other suggestions of using whole wheat flour, vanilla, and cinnamon. Definitely need to whip this up in the food processor. I can’t see it working without this step. I was generous wiping my grill with oil for cooking, otherwise they are pale and unappetizing looking. Cooked at 375 degrees on my grill. Took a bit longer than traditional pancakes to cook. Next time I’ll add some salt and increase the cinnamon up to 1 tsp., as I found them a bit bland. I used sugar free jam as a topping, but think they’d be great with cinnamon sugar or maple syrup.-10 Feb 2019

by Gregg

I replaced one tablespoon of vegetable oil with one tablespoon no sugar added applesauce. Also added 1/4 tsp baking powder to make them a little fluffier.-19 Jan 2019

Keto-Friendly Cottage Cheese Pancakes

These keto-friendly cottage cheese pancakes are the perfect healthy and delicious breakfast. They are packed with healthy fats - from almond flour and eggs - and proteins - from cottage cheese. These pancakes are low in carbs and gluten-free.

No refined sugar, gluten-free…..pancakes. What a dream!

I admit, lately I’ve been thinking a lot about jumping on the Keto diet bandwagon, but I can’t say goodbye to my pasta and pizza yet. So, I decided that I will try to implement some keto-friendly meals into my diet little by little and see how it goes. Pancakes were the first thing on my keto list that I wanted to nail I think I did quite well after a couple of failures.

Tips for Making Cottage Cheese Pancakes

  • Keep reapplying oil. Use canola oil, light olive oil or even coconut oil to fry up your pancakes. Just make sure to keep reapplying between pancakes to prevent sticking.
  • Not all curds are created equal. You can use non-fat, low-fat or full-fat cottage cheese. Just make sure to purchase a cottage cheese with small curds. This style makes for the most consistent pancake batter and is the easiest to mix.
  • Flour, flour, flour. Whole wheat, all-purpose or oatmeal flour will work great.
  • Use a non-Stick Pan. Even though you are going to be sure to reapply cooking oil in between adding pancake batter, it is best to also use a non-stick pan.
  • Cook on medium heat. Resist cranking up the heat to cook your pancakes faster! Medium-heat ensures they won’t burn and come out a perfect brown color.
  • Keep it consistent. Use an ice cream scoop or large spoon to measure out the same sized pancakes. About ⅓ cup of batter per pancake will do.
  • Keep it chunky or blend it up. It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.

Cottage Cheese Pancakes

Cottage Cheese Pancakes are packed with protein and a family favorite -- they may just become your favorite pancake ever.

If you know me or weelicious, you know I am not a fan of tricking kids into eating their vegetables. There has been a trend in children's cooking over the last few years which advocates hiding or disguising the foods our kids should be eating. For example, if you have a kid who doesn't like spinach, you can just bake a batch of brownies incorporating spinach into the recipe and your child will never know he's eating his greens.

Aside from being a time consuming way to feed your children, I simply don't like the idea of deceiving kids, especially when it comes to food and establishing good lifelong eating habits. Inspiring kids to love fruits and vegetables is much more fun, rewarding and easy (yes, I said easy) than you think.

Still, even when you are as committed to nutrition as I am, kids will be kids and not easily swayed from what they do and don't like. For instance, Kenya wasn't a huge fan of cottage cheese as a little kid and, trust me, I had tried (and repeatedly failed) to make it taste yummy to him. I've topped it with Raspberr-Wee Sauce, let him squeeze honey on it, mixed it with diced pineapple (one of my childhood favorites) and attempted many other variations, but each time he took a bite he refused to eat any more.

I embrace and respect the fact that every kid has his own unique palate and that Kenya may just not like cottage cheese, but I still wasn't ready to give up on it. After all, cottage cheese is packed with protein and is such an inexpensive and nutritious food that it became a personal mission of mine to devise a recipe using it that Kenya would enjoy.

These pancakes were my final try and I was excited to see how they would go over with Kenya. Six pancakes into his breakfast (no exaggeration, SIX), he asked, "what kind of pancakes are these mommy?" It was as if I had gotten caught. I stopped in my tracks and hesitantly mumbled, "cottage cheese pancakes". He just looked at me and said "they're really good," and he's viewed cottage cheese differently ever since. Just goes to show you when it comes to food, don't give up on something you believe your kids will ultimately love and remember, honesty is always the best policy!

I want to make sure the unbelievably simple, nutritious and delicious Cottage Cheese Pancakes are at the top of your list as they're always a kid friendly favorite!

Cottage Cheese Pancakes

This is Cowgirl Creamery co-founder Sue Conley's favorite way to use a handmade creamy, large-curd cottage cheese in a recipe. These four-ingredient pancakes take about 20 minutes to make, start to finish.

A helpful rule for beating egg whites, which is called for in this recipe: Their stiffness should correspond to the consistency of the ingredients you fold them into a heavy cake batter needs stiffer egg whites than a light, more fluid pancake batter.

Serve with sour cream and jam or creme fraiche and smoked salmon (lox).

Servings: 2 - 3

Yield: Makes 6 or 7 small pancakes

Related Recipes

Separate the egg whites and yolks, placing the yolks in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until thick and pale. Stop and gently stir in the cottage cheese by hand, then the flour and salt.

Place the egg whites in a separate bowl. Beat on medium, then high speed to form fairly stiff peaks that are still moist. Gently fold the whites into the yolk mixture, until just combined. The batter will be lumpy.

Use nonstick cooking oil spray to lightly grease a griddle or heavy skillet. Place over medium-high heat. Drop heaping serving-spoonfuls of the pancake batter, spacing them a few inches apart. Cook for about 2 minutes, until bubbles cover the surface of the pancakes and the undersides are lightly browned. Turn them over and cook for about 2 minutes on the second side. Transfer to a warmed plate repeat with nonstick cooking oil spray to use all the batter.

Recipe Source

Adapted from "The Pancake Handbook: Specialties From Bette's Oceanview Diner," by Steve Siegelman, Bette Kroening and Sue Conley (Ten Speed Press, 2003).

These are wonderful serve these whereas they’re heat and puffy, however you can too preserve them heat on a baking sheet within the oven when you end up your batches. Leftover pancakes additionally reheat rather well with any of those strategies:

  • Bread Toaster – put pancakes in one after the other and toast till heated by way of. – add chilly pancakes into the air fryer basket in a single layer and air fry at 350˚F for 2-3 minutes or simply till heated by way of.
  • Skillet – Place skillet over medium warmth and brush with butter if desired. Warmth pancakes in a single layer (flipping as soon as), simply till warmed by way of.

Potato Pancakes With Cottage Cheese Recipe

Recipe for potato pancakes is fairly easy and goes as follows.

  1. Peel and grate all the potatoes.
  2. In the large bowl mix grated potatoes, plain flour, salt, black pepper, potatoe starch or semolina With semolina pancakes will be more crispy outside and still soft and fluffy inside.
  3. Grate 2 cloves of garlic, chop a small amount of parsley, add salt and pepper for taste and mix thoroughly Make sure cheese is not to watery so you may want to drain the cheese a little bit Mix the mixture a little bit it should be smooth and not to runny
  4. Heat fair amount of oil (alternatively lard – remember this is old recipe and to be honest with lard it tastes even better) and fry medium size pancakes First layer should be ample flat, then add some filling ( heap tablespoon) and cover with layer of potato mixture The idea is to have the 4-5 cm pancakes with cheese feeling inside
  5. Fry until golden, on each side

In Poland you will find this recipe in the original form without the cheese filling under the name ‘placki ziemniaczane’ ( pl – potatoe pankes) whereas in German cuisine you can get it as Kartoffelpuff. Germans sell them as winter warmer during Christmas time on Christmas Market stands ( Kartoffelpuffer ).

Naturally some may argue that this is Polish, or German or even ukrainian so let’s presume it is a European simple recipe with a twist!

Stay tuned for potato pancakes with meat filling. Believe me, these are awesome and really easy to make.

Cottage Cheese Pancakes Instructions

  1. Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry).
  2. Thoroughly whisk egg yolks, cottage cheese, milk and vanilla in a large bowl until well blended. This mixture will not be smooth. Add dry ingredients gently whisk together just until blended. Fold in beaten egg whites.
  3. Heat a lightly greased large nonstick skillet or griddle over medium heat until hot. Cook in batches, spooning 1/4 cup batter into skillet for each pancake. When a few bubbles form, the top starts to dry around the edges and the bottom side is golden brown, turn pancakes. Cook until second side is golden brown.
  4. Serve with Cinnamon Maple Butter and fresh fruit.

Cinnamon Maple Butter Instructions

(Cinnamon Maple Butter Nutrition Information per serving: 380 calories 16 g total fat, 5 g saturated fat 19 mg cholesterol 302 mg sodium 48 g carbohydrate 11 g dietary fiber 14 g protein)

Cottage Cheese Pancakes

By Catherine Newman

Total carbohydrates: 9 grams per serving

My daughter and I would basically eat these every morning – and sometimes, for weeks at a time, we do. It’s mostly only running out of cottage cheese that slows us down. If you have Eastern European relatives, then you will know what I mean when I describe them as a little bit like blintzes, but with the filling and crepe all mixed together: tender, delicate, and so tasty. Please note, too, that the recipe scales down easily: you can even quarter it to make the perfect serving for one person.


1 1/3 cups full-fat (4%) cottage cheese

4 tablespoons flour (all-purpose, or experiment with whole-grain, coconut, and/or almond flour)

3 tablespoons melted butter (plus more butter for greasing the pan and serving)

¾ teaspoon kosher salt (or half as much table salt)


1. Heat a skillet or griddle over medium-low heat while you prepare the batter.

2. Put all the ingredients in a blender and blend until there are no lumps.

3. Butter the skillet (which should be hot by now), then pour in dollops of batter so that they spread into 3- or 4-inch circles. Cook until the underside is deeply golden and the edges are starting to look dry, then flip and cook until the other side is golden (around 5 minutes altogether).

4. Serve with butter and fruit, or, honestly – and this is my favorite way – completely plain.

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. Last year they started the WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and are currently developing Seasoned, their senior version, commissioned by the AARP. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health and happiness at its core. That’s the same vibe Catherine brings to the diaTribe column.

These cottage cheese pancakes are fluffy, protein packed, and the perfect breakfast for any day of the week.


  • 1 medium banana
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup 2% cottage cheese
  • 1/4 cup unsweetened almond milk
  • 3 tablespoons melted coconut oil (or butter)
  • 1.5 cups ground oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt


  1. Place all ingredients minus the coconut oil into a high-speed blender. Blend on high until there are no lumps in the cottage cheese. Then, add in the melted coconut oil and blend again until smooth.
  2. Heat a pan or griddle over low/medium heat. Grease a pan with a teaspoon of butter and then scoop a heaping 1/4 cup of the batter onto the pan. Cook for 2-3 minutes on each side or until golden brown.
  3. Top with your favorite toppings and enjoy!

Nutrition Facts

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