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Blueberry Cottage Cheese Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Fluffy and delicious Blueberry Cottage Cheese Pancakes made with creamy cottage cheese, fresh or frozen blueberries, and a hint of vanilla. These pancakes are easy to prepare and perfect for a nutritious breakfast or brunch.

Ingredients

Scale

Wet Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or neutral oil plus more for the pan

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp sugar, optional or to taste
  • Pinch of salt

Other

  • 3/4 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

  1. Whisk the wet stuff: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. Small curds of cottage cheese are fine. For a silky-smooth batter, you can blend the mixture if desired.
  2. Mix the dry stuff: In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Bring it all together: Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix; lumps are acceptable. Fold in the blueberries carefully.
  4. Let it chill (optional but worth it): Allow the batter to rest for 5–10 minutes. This helps hydrate the flour and activate the leavening for fluffier pancakes.
  5. Time to cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook each pancake for 2–3 minutes per side or until golden brown and cooked through.
  6. Serve it up: Stack the pancakes and serve warm with your favorite toppings like maple syrup, fresh fruit, or additional butter.

Notes

  • For fluffier pancakes, do not overmix the batter and let it rest before cooking.
  • If you prefer a smoother batter, blend the wet ingredients before combining with the dry.
  • Use frozen blueberries directly in the batter without thawing to prevent excess moisture.
  • Adjust sugar amount to taste or omit for a less sweet version.
  • Cook on medium heat to ensure pancakes cook through without burning.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 110
  • Sugar: 3g
  • Sodium: 140mg
  • Fat: 5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/blueberry-cottage-cheese-pancakes-recipe/