Description
A quick, high-protein breakfast recipe that blends cottage cheese for a fluffy, tender texture. Ready in just 15 minutes, these pancakes are perfect for busy weeknights and family mornings.
Ingredients
Scale
- 1 cup (225g) cottage cheese (small curd preferred)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (optional)
- ½ cup (60g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Butter or oil (for greasing the pan)
- ½ cup frozen blueberries (do not thaw)
- Maple syrup (for serving)
- Extra blueberries (for topping)
Instructions
- Add cottage cheese, eggs, vanilla extract, and sugar to a blender. Blend on high for 30-45 seconds until completely smooth with no visible curds. Pour into a bowl.
- Add flour, baking powder, and salt to the blended mixture. Stir gently with a spatula until just combined. Do not overmix; lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water drops on the surface. Add butter or oil and swirl to coat.
- Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip the pancakes gently. Immediately sprinkle a few blueberries onto the wet side of the pancake and press in slightly.
- Cook for another 1-2 minutes until the bottom is golden brown and the pancake is cooked through.
- Repeat with remaining batter, greasing the pan as needed. Keep cooked pancakes warm in a 200°F oven if not serving immediately.
- Serve hot with extra blueberries and maple syrup.
Notes
Ensure cottage cheese is blended until completely smooth for the best texture. Do not thaw frozen blueberries before adding to the batter to prevent bleeding. If batter is too thick, add a splash of milk; if too thin, add more flour. Keep heat on medium-low to prevent burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes per servi
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: cottage cheese pancakes, high protein breakfast, fluffy pancakes, blueberry pancakes, quick breakfast, weeknight dinner, healthy pancakes, blender pancakes