Serves a Crowd

cottage cheese pancakes

December  7, 2010
1 Ratings
  • Makes 12 pancakes
Author Notes

I know what you're thinking: cottage cheese and whole wheat flour pancakes? (Eyebrows raised in disbelief). But hear me out: these are the fluffiest, most delicious pancakes you will ever taste. Where with regular pancakes I feel full and bit nauseated after two syrupy servings, with these I could easily eat four or five and not notice! (Not that that's completely advisable, either). They're light, not too sweet, endlessly variable (throw in some fresh or frozen fruit, chocolate chips, cinnamon - use your imagination!), and quick to make as well as easy to make ahead; they're perfect for a holiday morning when you want something quick, comforting and tasty without being too-filling in anticipation of all the eating-to-come. Plus, they're vaguely healthier than other pancakes and diabetic-friendly...which is plus (again..thinking of the eating-to-come). If you're short on time in the morning, make a batch the day before and store pancakes between layers of wax paper in an airtight container in the fridge. Toast them up on the stove or in a toaster oven, pour yourself a mug of something steaming and voila! Enjoy! —yclaraquesi

What You'll Need
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup cottage cheese
  • A splash of vanilla extract
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  1. Beat together the eggs, canola oil, cottage cheese and vanilla.
  2. Add the whole wheat flour and baking powder and mix until well-incorporated. If you're adding a powdered variant (cinnamon, cocoa, etc), incorporate it now. If you find the batter too runny, add a bit more flour; if it's too stiff, add in a bit more cottage cheese.
  3. Heat griddle until very hot. Spoon small ladle-fulls of the batter onto the griddle. If you're adding frozen or fresh berries, chocolate chips, or another add-in, sprinkle over each pancake before you flip. Cook about a minute and a half on each side. These pancakes will not bubble like regular pancakes do, so keep your eye on browning and flip when they feel like they've started to firm up.
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3 Reviews

Patti March 19, 2016
I made this as written and it had a definite baking powder taste, bitter. I used 1/2 cup for pouring and that was messy for turning as they broke apart. 1/4 cup worked fine. They have more of an egg taste than pancake. I tried these as I need protein with every meal and the egg was a plus for that reason. I used frozen wild blueberries and liked them better without. I also like th whole wheat, but might try them with white whole wheat and less BP.
Suzanna Q. June 21, 2014
Hi! Recipe looks great for my diabetic son! But could you confirm that the recipe calls for a TABLESPOON of baking powder, and not teaspoon? Seems a bit much. Thanks!
Sanjana June 6, 2013
I'm totally trying this tonight! I have a ton of cottage cheese and nothing to do with it, so I'm ready for something new!