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Fluffy Cottage Cheese Pancakes topped with fresh berries and syrup

Cottage Cheese Pancakes

Fluffy and velvety pancakes made with cottage cheese and fresh blueberries, perfect for a nutritious breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup rolled oats
  • 2 tbsp maple syrup for batter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup maple syrup for serving
  • 1/2 cup fresh blueberries
  • 2 tbsp whipped cream for serving
  • 1 pinch cinnamon powder

Method
 

Preparation
  1. Place the cottage cheese, eggs, rolled oats, 2 tablespoons of maple syrup, vanilla extract, baking powder, and salt into a high-speed blender.
  2. Process on high for 30–60 seconds until the mixture is smooth, airy, and free of curds.
Cooking
  1. Heat a non-stick skillet over medium heat and add a thin layer of butter or oil.
  2. Pour 1/4 cup portions of the batter into the skillet and cover with a lid for 2–3 minutes to create steam and help the pancakes rise.
  3. Once the edges are set and small bubbles form on the surface, flip the pancakes. Cook for an additional 2 minutes until they are a lovely mahogany-gold.
Serving
  1. Stack three pancakes high and top with whipped cream, fresh berries, a drizzle of maple syrup, and a dusting of cinnamon.

Notes

Serve warm with whipped cream and fresh fruit. Store leftovers in an airtight container in the fridge for up to three days, or freeze for longer storage.