Cottage Cheese

Cottage Cheese Pancakes With Strawberry Maple Syrup

July 22, 2019
10 Ratings
Photo by Bobbi Lin
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Makes 4 pancakes
Author Notes

These are pancakes for people who don't like pancakes (i.e., me). The cottage cheese not only transforms the texture of the cakes, making them light, fluffy, and soufflé-like, but enhances their taste, as well. Think: strawberry cheesecake for breakfast (though certainly not as heavy as that). I like to eat these with maple-macerated strawberries, which create a gorgeous pink syrup of their own as they sit. But you could just as well serve them with bacon and eggs, as I often like to do (in that case, just halve the batter amounts you see here so you end up with two cakes instead of four). This cottage cheese pancake recipe is very simple and forgiving, requiring of you just some low-lift stirring and pouring and noshing. Which is just as well—mornings are hard enough already. —Eric Kim

Test Kitchen Notes

Featured in: A Perfectly Portioned Pancake Recipe for One. —The Editors

What You'll Need
  • 1 cup strawberries, halved
  • 2 tablespoons maple syrup, plus more for serving
  • 2/3 cup cottage cheese
  • 2 large eggs
  • 4 teaspoons granulated sugar
  • 1 pinch kosher salt
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Unsalted butter, for frying pancakes
  1. In a small bowl, stir together the strawberries and maple syrup and set aside to macerate.
  2. Meanwhile, prepare the pancakes: Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in the flour and baking powder last.
  3. Heat a nonstick skillet or griddle over medium heat. Melt about a teaspoon of butter and pour in 1/3 cup of the pancake batter. Cook 2 to 3 minutes on the first side, then flip and continue cooking 1 to 2 minutes, or until cake has set. Plate, then continue with the rest of the batter (you should get exactly four pancakes out of this recipe).
  4. Serve with strawberry maple syrup either on the side or on top.

See what other Food52ers are saying.

  • Eric Kim
    Eric Kim
  • lmulert
  • Miriam Egan
    Miriam Egan
  • Anna
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

9 Reviews

lmulert February 24, 2022
these were amazing!! I used half AP, half WW flour and they might be the best pancakes I've ever had.
Miriam E. August 21, 2021
These came out great. I made my own oat flour and added a bit of cinnamon and lemon zest. I also separated the eggs and whipped the whites for extra fluffiness. I also reduced the temp and cooked for longer, putting the one that had been made in a 200° oven until batch was all cooked
Anna April 5, 2021
These were excellent! Made them a second time with whole wheat flour and they were just as good, tasted only slightly different. My one tip - these burn easily, so I recommend cooking them for a little longer at a lower temperature.
zarzarf April 4, 2021
Can I use ricotta or greek yogurt instead of cottage cheese and will it be the same amount?
Kaitlin December 22, 2019
I doubled this recipe and made some changes. Instead of using only AP flour used: 1/4 c brown rice flour, 1/4 c oat flour, 2T coconut flour and 2T AP flour. So good. A keeper for sure.
Sarah September 2, 2019
These were delicious! I added a little bit of lemon zest to the pancake batter too.
rmcgrudiva August 4, 2019
This was exactly what I needed to feel excited about making pancakes just for me! So easy, and so good! Thanks!
Jill F. July 27, 2019
These are heavenly- thank you for the recipe.
Eric K. July 27, 2019
I’m so glad you liked them.