Cottage Cheese

Cowgirl Creamery's Cottage Cheese Pancakes with Crème Fraîche

All this week, Sue Conley and Peggy Smith from Cowgirl Creamery will be sharing recipes from their forthcoming cookbook Cowgirl Creamery Cooks, answering our questions, and giving away a book every day.  

Today: Our favorite breakfast staple gets lightened up with cheese -- go figure.

Cowgirl Creamery's Cottage Cheese Pancakes on Food52

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I flipped many a pancake during my eleven happy years as a breakfast cook at Bette’s Oceanview Diner in Berkeley, CA, and this is one of my favorite recipes. You’d expect the cheese to make the pancakes heavy, but the opposite is true: during cooking, the cheese and egg whites work together to make these light. You can use cottage cheese or ricotta. Top them with seasonal fruit and these morning delights are a perfect wake-me-up for any season -- in the fall, we go for apples and pears.

Cottage Cheese Pancakes with Crème Fraîche and Seasonal Fruit

Serves 4

1 pint fruit
1/2 cup sugar
6 eggs, separated
1/2 cup whole milk
1 1/2 cups cottage cheese or ricotta cheese
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
Vegetable oil for the griddle
Crème fraîche (as an accompaniment)

See the full recipe (and save and print it) here.

Want to win a copy of Cowgirl Creamery Cooks? Tell us in the comments: What's your favorite pancake topping? We'll choose one random winner each day, and announce them this Friday! (Unfortunately, we can only ship books within the US.)

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See what other Food52 readers are saying.

  • Sandy
  • dksbook
  • Lingami
  • Jeni
  • Fairmount_market
Cowgirl Creamery launched in 1997, but our story began well before then. We met freshman year at the University of Tennessee where, little did we know, a lifelong friendship and infatuation with food would ensue. In 1976 our journey westward began. Once arriving in the Bay Area, we became involved in the burgeoning food movement at Chez Panisse and Bette's Oceanview Diner, both in Berkeley, CA. By the early 1990s, we were ready for a new challenge when we decided to launch Tomales Bay Foods, a marketing vehicle to help West Marin's farms and dairies get their delicious products into the hands of the Bay Area's finest chefs. From there, we decided to make our own cheese using the milk from neighboring Straus Family Creamery. Two decades, two creameries, four retail stores, and two thousand tons of cheese later, we still love what we do and have decided to bring our stories and recipes (dishes that use cheese not how to make cheese) to you in our first cookbook, Cowgirl Creamery Cooks.


Sandy June 28, 2018
A touch of honey, never maple syrup, a mint leaf, raspberries and blueberries.
dksbook October 26, 2013
Lemon juice and a light dusting of sugar
Lingami October 22, 2013
A little butter and maple syrup. Simple and delicious.
Jeni October 22, 2013
Grade B syrup, peaches and bacon
Fairmount_market October 22, 2013
My family's cottage cheese pancake recipe that we've made for years comes from Michael Fields, and we always eat them spread with raspberry jam and with a dusting of powdered sugar.
Greenstuff October 21, 2013
Ditto dymnyno on the butter. Lingonberries for many occasions and Norwegian brown cheese for some others.
dymnyno October 21, 2013
Butter, butter and butter...what else would you expect from a dairy daughter from Petaluma?
Foxes October 21, 2013
I love roasted apples with cinnamon. But there has to be syrup, too.
LucyS October 21, 2013
Have to agree with cookinginvictoria - creme fraiche goes on everything. But mostly maple syrup!
SallyM October 21, 2013
I love pure Grade "C" mable syrup on my pancakes - Lately they've been pumpkin pancakes...
amysarah October 21, 2013
Soft butter and really good warm maple syrup, overflowing onto the thick cut bacon next to the pancakes.
m. October 21, 2013
I love my pancakes topped with creamed or crystallized honey and lots of melty oozey Straus butter but I'm thinking this recipe'll be dinner tonight!
LLStone October 21, 2013
Peanut butter and maple syrup for me!
cookinginvictoria October 21, 2013
Creme fraiche, Grade B maple syrup and fresh fruit -- seasonal berries in summer; apples sauteed in butter with a touch of sugar, cinnamon and cardamom in winter.
sarah October 21, 2013
OHHHH the apples/cin/sugar/card sounds AMAZING
cookinginvictoria October 21, 2013
The apples/cinnamon/sugar/cardamom toppimg is also delicious on oatmeal. :)
Rivka October 21, 2013
Mascarpone+Grade B Maple Syrup. Yum!
sarah October 21, 2013
Butter, fresh strawberries, powdered sugar and a little maple syrup!
aargersi October 21, 2013
Berries poached in maple syrup, with a pinch of cinnamon. Double plus yum
Kendra A. October 21, 2013
Bacon and maple syrup are my go-to topping combo! Can't wait to check out the book.
dymnyno October 21, 2013
Your Cowgirl Creamery cottage cheese is my favorite! I live in Calistoga and I can't find it anywhere...Whole Foods used to carry it, but they seem to not carry it any more. Cal Mart in Calistoga tried it for a couple of weeks. I would buy it if I could find it! It is the best!
Sue C. October 21, 2013
Hi there! The cottage cheese is a fan favorite, but, due to production space, we've had to put a hold on making it. Hoping to bring it back soon!
creamtea October 21, 2013
Butter and warm maple syrup (Grade B, because it's tastier)