Cottage Cheese Pancakes (soft and easy)

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.

Tall stack of cottage pancakes with fresh strawberries and syrup. White plate and background. Silver fork.

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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

Can you make the pancake batter ahead of time?

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.

Why did your pancakes turn out too dense?

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.

Silver fork with pancake bite. Stack on a white plate with strawberries in the white background.

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.

Light gray surface with white bowl containing ingredients for cottage cheese pancakes.

How to make cottage cheese pancakes

The key is to stir the batter until well integrated, but not overmix or beat it!

Flour mixture and sugar in a glass bowl on a light gray surface.

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!

Light gray background with glass bowl of cottage cheese pancake batter. Wire whisk.

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.

Black skillet with cooked pancake. Light gray background, top view.

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.

Strawberry and syrup topped stack of pancakes. Bite on a fork. White plate.

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.

Let me know

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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Unique pancakes

Ingredient Notes