Introduction

These blueberry cottage cheese pancakes are a delightful twist on a breakfast classic. Packed with protein and bursts of fresh blueberries, they offer a light, fluffy texture and a subtly tangy flavor that’s perfect for a weekend brunch or a special morning treat.

A stack of four thick, golden-brown blueberry pancakes sits on a white plate with fine rings near its edge, placed on a white marbled surface. The pancakes have a soft, fluffy texture with little dark blueberry spots inside, and a quarter slice is removed from the stack revealing a moist, light yellow inside with dark blueberry swirls. On top of the stack are three large fresh blueberries adding a pop of blue color. In the background, there is a white bowl filled with more fresh blueberries, slightly blurred, and some green leaves adding contrast. The lighting is bright and natural, highlighting the pancakes’ warm tones. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and melted butter until mostly smooth. It’s okay if a few cottage cheese curds remain. For a silkier batter, blend it briefly.
Step 2: In a separate bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.
Step 3: Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix; lumps are fine. Fold in the blueberries carefully.
Step 4: Let the batter rest for 5 to 10 minutes to hydrate the flour and activate the leavening for fluffier pancakes (this step is optional but recommended).
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the pan.
Step 6: Cook each pancake for 2 to 3 minutes on one side, until golden and bubbles form on top. Flip and cook another 2 to 3 minutes until cooked through and golden on the other side.
Step 7: Serve the pancakes warm, stacked high, with your favorite toppings such as maple syrup, extra blueberries, or a dusting of powdered sugar.

Tips & Variations

For extra fluffiness, blend the batter briefly to create a smoother texture.
Try substituting part of the all-purpose flour with whole wheat flour for a nuttier flavor.
Add a pinch of cinnamon or lemon zest to the batter for added depth of flavor.
If using frozen blueberries, add them directly to the batter without thawing to prevent color bleeding and sogginess.

Storage

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave until warm throughout. You can also freeze cooked pancakes for up to 1 month; reheat directly from frozen in a toaster or oven for best results.

How to Serve

The image shows seven small white bowls arranged on a white marbled surface. The top left bowl holds white flour with a fine powder texture. To its right is a bowl of light cream-colored milk. Next to it is a bowl with two raw eggs featuring bright orange yolks floating in clear egg whites. Below, a white bowl is filled with chunky, white cottage cheese with a creamy texture. To the right, a bowl contains two small cubes of pale yellow butter. At the bottom left, a bowl contains dark purple and red frozen mixed berries with visible frost on them. Near it, a bowl holds a mix of light brown sugar, white baking powder, and a touch of white flour. A small bowl with dark brown vanilla extract is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the cottage cheese with a dairy-free alternative like almond or coconut-based yogurt, but the texture may vary. Use plant-based milk and oil in place of butter for a fully dairy-free version.

Do I have to use fresh blueberries?

No, frozen blueberries work perfectly and can be added directly to the batter without thawing. This helps keep the batter from turning purple and prevents the pancakes from becoming soggy.