Fluffy Cottage Cheese Pancakes (Printer View)

Delicious fluffy pancakes packed with creamy cottage cheese and oat flour for a nutritious start.

# What you'll need:

→ Dairy & Eggs

01 - 1 cup low-fat or full-fat cottage cheese
02 - 2 large eggs
03 - 1/4 cup dairy or unsweetened plant-based milk

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# Method:

01 - Combine cottage cheese, eggs, milk, maple syrup or honey, and vanilla extract in a blender. Process until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse just until blended, scraping down the sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat; lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes.
05 - Turn pancakes and cook for an additional 1 to 2 minutes until golden and cooked through.
06 - Plate warm pancakes and garnish with preferred toppings such as fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Expert Advice:

01 -
  • They're genuinely fluffy—almost cloud-like—thanks to the cottage cheese, and nobody will guess what's making them so special.
  • One stack delivers more protein than a bowl of Greek yogurt, so you stay satisfied for hours.
  • The blender does almost all the work, leaving you five minutes of actual hands-on time.
02 -
  • Don't skip the pulsing stage—I learned this the hard way when I accidentally overmixed the batter and got crepes instead of pancakes, which taught me why technique matters more than ingredients.
  • Cottage cheese texture varies wildly between brands; blending your batter smooth is the only thing that guarantees fluffy pancakes every time.
03 -
  • Make the batter the night before and store it in the fridge—it actually improves overnight, becoming even fluffier when cooked the next morning.
  • If you're cooking for a crowd, keep finished pancakes warm on a low oven setting instead of stacking them, which traps steam and makes them soggy.
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