Blueberry Cottage Cheese Pancakes Recipe
These fluffy blueberry cottage cheese pancakes combine creamy cottage cheese and fresh blueberries for a protein-packed, delicious breakfast treat. The batter is quick to whip up and yields tender, golden pancakes with a perfect balance of sweetness and tang from the cottage cheese and vanilla. Easy to prepare and perfect for a weekend brunch or any morning craving, these pancakes offer a delightful twist on a classic favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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
Add-ins
- 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Whisk the wet stuff: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and melted butter or oil until the mixture is mostly smooth. Some curds from the cottage cheese are fine, but if you prefer a smoother batter, you can blend it instead.
- Mix the dry stuff: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar (if using), and a pinch of salt until well combined.
- Bring it all together: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the batter light and fluffy. Fold in the blueberries carefully to distribute them evenly.
- Let it chill (optional but recommended): If time allows, let the batter rest for 5 to 10 minutes. This helps the flour hydrate and gives the leavening agents a chance to activate, resulting in fluffier pancakes.
- Time to cook: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of batter for each pancake and cook for 2 to 3 minutes on each side, or until golden brown and cooked through.
- Serve it up: Stack the pancakes high and serve warm with your favorite toppings such as maple syrup, extra blueberries, or a dollop of yogurt.
Notes
- Using frozen blueberries without thawing prevents the batter from getting too watery.
- Do not overmix the batter to avoid tough pancakes; lumps are okay.
- Resting the batter is optional but improves texture.
- Butter or neutral oil can be used for melting and greasing the pan.
- For extra smooth batter, blend the cottage cheese and wet ingredients before combining with dry.
Keywords: blueberry pancakes, cottage cheese pancakes, breakfast recipe, fluffy pancakes, protein pancakes
