Cottage Cheese Pancakes with Vanilla

Name: Cottage Cheese Pancakes with Vanilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup cottage cheese; 1 cup all-purpose flour; 2 large eggs; 1/4 cup milk; 1 tablespoon sugar; 1 teaspoon baking powder; 1 teaspoons vanilla extract; Pinch of salt; Butter or oil for frying

Highlighted under: Oven Kitchen

I absolutely love making Cottage Cheese Pancakes with Vanilla for breakfast. The combination of creamy cottage cheese and aromatic vanilla creates a mouthwatering flavor that I can't resist. These pancakes are wonderfully fluffy and provide a protein-packed start to my day. Pairing them with fresh fruits or a drizzle of honey elevates them even further, making breakfast feel special. Every time I whip them up, I enjoy how quick and easy they are, giving me more time to savor my morning.

Created by

Maribel Hawthorne

Last updated on 2026-01-06T16:42:34.786Z

When I first made cottage cheese pancakes, I was surprised at how quickly they came together and how fluffy they turned out. I used fresh cottage cheese, which added a slight tanginess and a wonderful texture. The secret lies in letting the batter sit for a few minutes before cooking, allowing the flavors to meld and the baking powder to work its magic. The result is a stack of pancakes that are not only delicious but also nutritious.

Every time I serve these pancakes, they disappear fast! I love experimenting with toppings, from fresh berries to syrups. I’ve also tried adding a dash of cinnamon or nutmeg, which gives these pancakes a lovely warmth and depth of flavor. They truly are a delightful treat that brightens my day.

Why You'll Love This Recipe
Protein-packed and filling for a wholesome breakfast
Light and fluffy texture that melts in your mouth
Versatile recipe that pairs beautifully with various toppings

Mastering the Batter

Creating the perfect batter is essential for fluffy pancakes. When mixing the ingredients, aim for a lumpy texture rather than a completely smooth one. Overmixing can lead to tough pancakes, so gently stir until you see no dry flour. The cottage cheese acts as a moisture source, while the flour provides structure. This balance is key to achieving pancakes that are both light and satisfying.

If you prefer a smoother batter, try blending the cottage cheese before adding it to the mixing bowl. This will create a creamier texture and allow the pancakes to cook evenly. However, I enjoy leaving some curds intact, as they add delightful pockets of creaminess in each bite.

Cooking Tips for Success

The heat of your skillet is crucial for achieving perfectly golden pancakes. Start with medium heat and adjust as needed; if the pancakes are cooking too quickly, they may burn before fully setting. Look for bubbles forming on the surface before flipping, which signals they’re ready. A spatula should easily slide under the pancakes without tearing them; if you encounter resistance, let them cook a bit longer.

For the best results, use a non-stick skillet or a well-seasoned cast-iron pan. Preheating the pan is vital—give it a few minutes after adding the butter or oil until it’s shimmering but not smoking. This step helps achieve that sought-after golden crust while keeping the insides soft and fluffy.

Ingredients

For the Pancakes

1 cup cottage cheese
1 cup all-purpose flour
2 large eggs
1/4 cup milk
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoons vanilla extract
Pinch of salt
Butter or oil for frying

Instructions

Prepare the Batter

In a mixing bowl, combine the cottage cheese, flour, eggs, milk, sugar, baking powder, vanilla extract, and salt. Stir the mixture until just combined; it’s okay if there are a few lumps.

Heat the Pan

Heat a non-stick skillet over medium heat and melt a small amount of butter or oil.

Cook the Pancakes

Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.

Serve

Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruits, or whipped cream.

Pro Tips

For an extra boost of flavor, consider adding some lemon zest into the batter. This pairs exceptionally well with the vanilla and brightens up the taste.

Ingredient Insights

Cottage cheese is the star of these pancakes, lending them not only protein but also moisture. You can use low-fat or full-fat cottage cheese based on your dietary preference. If avoiding dairy, consider using a plant-based yogurt or silken tofu blended until smooth. Both variants will add creaminess while preserving the texture of the pancakes.

All-purpose flour is standard, but you can experiment with whole wheat flour for a nuttier flavor and additional nutrition. Just be aware that whole wheat flour may require a bit more liquid, so adjust the milk accordingly to maintain the right batter consistency.

Topping and Serving Suggestions

These pancakes shine with fresh toppings. A classic choice is maple syrup, but I love adding fresh berries or sliced bananas for brightness and natural sweetness. A dollop of Greek yogurt or a sprinkle of nuts can provide additional flavor and crunch. For a special touch, consider a drizzle of honey or a sprinkling of cinnamon.

You can also serve these pancakes as a savory option by incorporating herbs or cheese into the batter. Try adding chopped chives or crumbled feta for a delightful twist, making them a versatile dish suitable for any time of the day.

Questions About Recipes

→ Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese can be used, though it may slightly alter the texture.

→ Can I make these pancakes ahead of time?

Absolutely! Make the pancakes and store them in an airtight container in the fridge for up to 3 days. Reheat before serving.

→ What toppings do you recommend?

I love serving them with fresh fruits, Greek yogurt, or a drizzle of maple syrup. Nut butter also works well!

→ Can I freeze the pancakes?

Yes, you can freeze the pancakes. Allow them to cool completely, then stack them with parchment paper in between and store in a freezer bag for up to 2 months.