If you’re looking for a high-protein breakfast that complements your low-carb goals, cottage cheese pancakes might become an instant favorite. They have delightfully crispy edges, a custodial center, and a subtle tang from the cottage cheese. Best of all, they’re versatile enough for busy mornings or leisurely weekend brunches, offering a simple way to cut carbs without sacrificing taste.
Ingredients
Below is a basic ingredient list to get you started. Feel free to experiment with flavors, add-ins, or flour substitutions.
- 1 cup cottage cheese (4% milkfat recommended)
- ½ cup Greek yogurt
- ¼ cup milk (or a low-carb alternative like almond milk)
- 1 large egg
- 1 tablespoon oil (melted butter or coconut oil work well)
- 1 tablespoon sugar (or preferred sweetener)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup all-purpose flour (swap half for almond or oat flour if desired)
Directions
- In a mixing bowl, whisk together your cottage cheese, Greek yogurt, milk, egg, and oil until mostly smooth. Small lumps from the cottage cheese can remain.
- Stir in sugar, baking powder, and salt, ensuring everything is well combined.
- Gradually add flour while stirring. Your batter should be thick enough to drop from the spoon without running.
- Warm a nonstick skillet over medium-high heat, then add a bit of butter for frying.
- Spoon ¼-cup portions of batter onto the skillet. Cook for about 2 to 3 minutes, or until bubbles start to appear on the surface.
- Flip and cook for another 2 minutes until the pancakes turn golden brown.
- Transfer to a plate, serve hot with your favorite toppings, and enjoy.
Tips & variations
- Add-ins and toppings: Enhance the flavor by mixing in blueberries, cinnamon, chocolate chips, or nuts. Just fold them into the batter before cooking for a fun twist.
- Savory spins: Consider chopped herbs, shredded cheese, or finely diced veggies if you prefer a savory brunch.
- Storage and reheating: Store leftover cottage cheese pancakes in the fridge for up to four days or freeze them in layers between wax paper. To reheat, pop them in a toaster oven or microwave until warmed through.
- Flour swaps: If you’re reducing carbs even more, swap up to half of the all-purpose flour for alternatives like protein flour, almond flour, or oat flour.
Nutrition facts
Exact nutritional values vary by ingredients and serving size. However, a typical portion of cottage cheese pancakes can be around 190 to 384 calories and offer roughly 14 to 20 grams of protein. The protein in cottage cheese is a key player here—it helps keep you feeling satisfied longer, especially on a low-carb eating plan. You may also find valuable micronutrients like vitamin B12 and calcium in each serving.
Final thoughts
Cottage cheese pancakes strike a perfect balance between rich flavor and a lighter carb count. You’ll appreciate their crispy edges, creamy centers, and flexibility for sweet or savory additions. Try them next time you crave a hearty breakfast but still want to keep your meal on the healthier side.
Frequently asked questions (FAQs)
Can I use reduced-fat cottage cheese?
Yes. Lower-fat cottage cheese works, but for the best texture and flavor, whole milk cottage cheese with 4% milkfat is often recommended.
How many pancakes does this recipe make?
Expect around six medium pancakes, depending on how large you pour them. Feel free to double the recipe if you’re feeding a crowd.
What’s the best way to reheat them?
A quick warm-up in a toaster oven, air fryer, or skillet keeps them crisp. If you’re in a rush, a short microwave reheat works too, but they may lose some of their crispiness.
Can I skip the flour entirely?
Completely removing flour may change the texture dramatically, leading to a softer, more custardy pancake. You could try replacing it with almond or coconut flour, but increase the liquid as needed to maintain a pourable consistency.
How long can they stay in the freezer?
When stored in an airtight container, cottage cheese pancakes stay fresh in the freezer for up to three months. Layer them between wax paper to prevent sticking.
Cottage Cheese Pancakes Recipe
Ingredients
1 cup cottage cheese (4% milkfat recommended)
1/2 cup Greek yogurt
1/4 cup milk (or a low-carb alternative like almond milk)
1 large egg
1 tablespoon oil (melted butter or coconut oil work well)
1 tablespoon sugar (or preferred sweetener)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour (swap half for almond or oat flour if desired)
Directions
- In a mixing bowl, whisk together your cottage cheese, Greek yogurt, milk, egg, and oil until mostly smooth. Small lumps from the cottage cheese can remain.
- Stir in sugar, baking powder, and salt, ensuring everything is well combined.
- Gradually add flour while stirring. Your batter should be thick enough to drop from the spoon without running.
- Warm a nonstick skillet over medium-high heat, then add a bit of butter for frying.
- Spoon ¼-cup portions of batter onto the skillet. Cook for about 2 to 3 minutes, or until bubbles start to appear on the surface.
- Flip and cook for another 2 minutes until the pancakes turn golden brown.
- Transfer to a plate, serve hot with your favorite toppings, and enjoy.
