Cottage Cheese Pancakes Light (Printable Version)

Light and fluffy pancakes enriched with cottage cheese for a tender, subtly tangy texture.

# Ingredient List:

→ Dairy

01 - 1 cup full-fat or low-fat cottage cheese
02 - 1/4 cup milk

→ Dry Ingredients

03 - 3/4 cup all-purpose flour
04 - 1 tablespoon sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Eggs

07 - 3 large eggs

→ Flavorings

08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 2 tablespoons unsalted butter or neutral oil, for frying

# How to Prepare:

01 - In a large bowl, whisk together the cottage cheese, eggs, milk, and vanilla extract until smooth, allowing some small curds to remain.
02 - In a separate bowl, stir together the flour, sugar, baking powder, and salt until evenly blended.
03 - Add the dry mixture to the wet ingredients and gently stir until just combined, avoiding overmixing to maintain a thick batter.
04 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
05 - Spoon approximately 1/4 cup of batter per pancake onto the skillet, spreading slightly if necessary.
06 - Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and edges are set; flip and cook for another 1 to 2 minutes until golden and fully cooked.
07 - Continue with the remaining batter, adding more butter or oil as needed to prevent sticking.
08 - Serve the pancakes warm, accompanied by fresh fruit, honey, maple syrup, or preferred toppings.

# Expert Suggestions:

01 -
  • They're protein-packed but taste indulgent, not virtuous.
  • The batter comes together in under ten minutes, and you probably have everything already.
  • That subtle tang from the cottage cheese adds complexity that makes you want another pancake.
02 -
  • Overmixing the batter is the number one reason these turn out dense—a lumpy batter is your friend, not a flaw to fix.
  • Cottage cheese brands vary wildly in moisture content; if your batter seems too thick, add milk one tablespoon at a time until you can scoop it easily.
03 -
  • If your batter sits for more than a few minutes, the baking powder will start doing its job, so cook right away—that's how you get the fluffiest results.
  • Medium heat is important because high heat burns the outside before the inside cooks through, while low heat gives you pancakes that are pale and dense.
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