These pancakes are unique, both in texture and taste, as cottage cheese has curds, a lot of moisture from the whey and can be a tad salty depending on the brand you use. The batter comes together in a few minutes, and the hotcakes are wonderful eaten with the usual suspects: syrup and butter, fresh fruit or sauces.
Unique pancakes
Now that this lumpy cheese is making a comeback, I'm dusting off the pancake recipe I was adamant to share because we ate it all the time in the 80s (yes, 40+ years ago!), when cottage cheese was an it ingredient. And I thought its time had passed.
Cottage cheese adds a unique pancake texture due to the characteristic small curds, a blend of fluffy and creamy, with a slight hint of tanginess.
Whether you drown them in maple syrup or top them with a dollop of whipped cream, this recipe (just like the easy cornmeal pancakes) is a great alternative when you want something different from classic pancakes.
FAQ
Yes, you can prepare it in advance and refrigerate it. I recommend no more than 24 hours, as it starts to lose fluffiness. But for the best results, cook the pancakes fresh.
Overmixing the batter can lead to dense pancakes. Gently fold the ingredients together and stop as soon as they are *just* combined to maintain a light and soft texture. You don't want a completely smooth batter; a few lumps (besides the cottage cheese curds) are fine and help with fluffiness.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Cottage cheese: I use regular or full-fat cottage cheese, but low-fat cheese also works; the first option is richer and has more flavor, in my opinion. Also, I like small curd cheese that adds texture but blends better and creates a more homogeneous batter.
- Milk: I use regular milk, but reduced-fat or vegetable milks also work.
- Butter: I only buy unsalted as I bake with it, but if you have salted butter, decrease the extra salt in the recipe.
Easy Soft Cottage Cheese Pancakes
Ingredients
Dry ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
Wet ingredients:
- 1 cup cottage cheese, at room temperature. I like full-fat small curd cottage cheese, but you can also use lowfat cottage cheese.
- 2 large eggs, at room temperature
- ½ cup milk, at room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon butter, melted
Extras:
- unsalted butter, for cooking the pancakes
- fresh strawberries (or other berries), maple syrup, honey or butter, for serving
Instructions
- Sift 1 cup all-purpose flour, 2 teaspoons baking powder and ½ teaspoon salt in a medium bowl. Add 2 tablespoons sugar and stir to mix.
- In another bowl, lightly mix 1 cup cottage cheese, 2 large eggs, ½ cup milk ½ teaspoon vanilla extract and 1 tablespoon butter, melted and warm. Don’t beat, but integrate well. There will be lumps from the cottage cheese.
- Add the wet ingredients to the dry ones, stirring with a whisk, fork, spoon or spatula just until they integrate. Don’t beat or whisk energetically. The batter should have small lumps, besides the ones from the cottage cheese, and that is fine.
- Let the batter stand for 15 minutes.
- Place a pancake griddle or non-stick skillet over medium-low heat. Add an extra dab of unsalted butter and cook the pancakes until bubbles appear on one side. Flip and cook until done.
- Serve immediately with fresh strawberries (or other berries), maple syrup, honey or butter.
Notes
How to make cottage cheese pancakes
The key is to stir the batter until well integrated, but not overmix or beat it!
Dry ingredients
Stir the flour mixture and sugar together in a mixing bowl.
Wet ingredients
Mix the eggs, milk, cottage cheese and flavorings until integrated, but don't beat or overmix!
Final batter
A few lumps are fine, not only from the cottage cheese curds; they will help get light and fluffy pancakes. Don't make it a completely smooth batter.
Cooking pancakes
Preheat the griddle, use medium heat and adjust as needed so your pancakes are golden brown but not burned in places. I recommend you make a trial run if it's your first time.
Storage
- Prep: Ensure your pancakes have cooled completely before transferring them to an airtight container. Use parchment paper to separate each layer and prevent sticking.
- Refrigerate: after allowing them to cool and separate with parchment paper, put them in an airtight container and refrigerate for 2 to 3 days.
- Freezing: For longer storage, wrap them tightly in plastic wrap and place them in a sealed freezer bag. They keep well for 1 to 2 months.
- Reheating: When ready to eat, reheat using a toaster or the oven. You can use the microwave, but it's not my favorite way, as it softens them too much.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Let the batter rest: allow the batter to rest for a few minutes before cooking; this helps the ingredients meld together, contributing to a smoother texture and better flavor in the finished pancakes.
- Make consistently sized pancakes: Use a cookie spoon or measuring cup to pour the batter onto the griddle, allowing for even cooking and a visually appealing stack.
- Cook over medium heat to achieve that perfect golden-brown exterior while ensuring the inside cooks thoroughly but is creamy.
- Be patient: resist the urge to flip the pancakes too soon. Wait for bubbles to form on the surface before flipping to ensure a beautifully cooked and tender interior.
- Don’t overmix: avoid overmixing the batter; a few lumps are okay. Overmixing can lead to dense pancakes, activating gluten development in the batter.
- Prevent pancakes from sticking by using a pancake skillet or griddle. They have a non-stick coating that will help with this issue. That said, coat the pan lightly with butter before pouring the pancake batter. It also adds flavor.
- Experiment with flavors and add-ins: add a touch of ground cinnamon to the batter, citrus zest or some chocolate chips or frozen or fresh berries (I like blueberries or raspberries, but any berry works) before cooking.
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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