Yield

Makes 10 pancakes (2–3 servings)

Ingredients

  • 1 cup full-fat cottage cheese
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon sugar or honey (optional)
  • ½ teaspoon vanilla extract (optional)
  • Butter or oil for cooking

Instructions

Step 1: Make the Batter

  1. Add cottage cheese and eggs to a blender or mixing bowl.
  2. Blend or whisk until mostly smooth.
  3. Add flour, baking powder, salt, and optional sugar and vanilla.
  4. Mix just until combined.
    • Batter should be thick but pourable.

Step 2: Heat the Pan

  1. Place a non-stick skillet or griddle over medium heat.
  2. Add a small amount of butter or oil and let it melt.

Step 3: Cook the Pancakes

  1. Scoop about ¼ cup batter per pancake onto the pan.
  2. Cook for 2–3 minutes until bubbles appear and edges look set.
  3. Flip and cook another 1–2 minutes until golden brown.
  4. Transfer to a plate and repeat with remaining batter.

Step 4: Serve

Serve warm with:

  • Butter
  • Maple syrup or honey
  • Fresh fruit
  • Greek yogurt or sour cream

Storage

  • Refrigerate leftovers in an airtight container up to 3 days
  • Freeze up to 2 months
  • Reheat in a skillet or toaster oven

Tips

  • If batter is too thick, add 1–2 tablespoons milk.
  • For smoother pancakes, blend batter fully.
  • For crisp edges, cook in butter.