Description
These Healthy Cottage Cheese Pancakes are a protein-packed, flavorful breakfast option made with whole milk, cottage cheese, and white whole-wheat flour. Blended to a smooth batter and cooked on the stovetop until golden and fluffy, they are light, slightly tangy from lemon, and perfect topped with butter, berries, or maple syrup. This easy recipe uses simple staple ingredients and is ideal for quick nutritious meals or meal prepping for busy mornings.
Ingredients
Scale
Wet Ingredients
- ½ cup + 2 tablespoons (147g) whole milk
- ½ cup (115g) whole milk cottage cheese
- 1 large egg (~50g)
- 2 tablespoons (24g) olive oil (+ more for cooking)
- 1 tablespoon (20g) pure maple syrup or sugar
- 1 lemon, zested and juiced
- 1 teaspoon pure vanilla extract (optional)
Dry Ingredients
- 1 cup (122g) white whole-wheat flour
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (2g) baking soda
- ¼ teaspoon (2g) kosher salt
Optional Toppings
- Butter
- Lemon zest
- Berries
- Pure maple syrup
Instructions
- Blend Wet Ingredients: In a blender, combine the whole milk, cottage cheese, egg, olive oil, maple syrup, 2 teaspoons of lemon zest, 1 ½ teaspoons lemon juice, and vanilla extract if using. Blend until smooth, about 30 seconds, ensuring a creamy batter base.
- Add Dry Ingredients: Add the white whole-wheat flour, baking powder, baking soda, and kosher salt to the blender. Blend just until combined to avoid overmixing, keeping the batter slightly textured.
- Prepare Oven and Wire Rack: Adjust your oven rack to the middle position and preheat the oven to 200ºF (93ºC). Place a wire rack inside a rimmed baking sheet and put it in the oven to keep cooked pancakes warm.
- Heat Skillet and Oil the Pan: Heat ½ teaspoon of olive oil in a large nonstick skillet over medium heat until shimmering. Use a pastry brush to spread the oil evenly around the pan, then carefully wipe out the excess oil with a paper towel leaving a thin film to prevent sticking.
- Cook Pancakes – First Side: Spoon batter by 3 tablespoons or a scant ¼-cup into the pan for each pancake, making two pancakes at a time. Slightly spread each portion into small rounds about 3 to 3½ inches wide. Cook until edges are set, the bottom side is golden brown, and bubbles on the surface start to break without filling back in, about 2 minutes.
- Flip and Cook Second Side: Using a thin, wide spatula, carefully flip each pancake and cook the other side until golden brown, about 2 minutes more. Repeat in batches with remaining batter, adding a splash of oil as needed halfway through cooking.
- Keep Warm and Serve: Serve pancakes immediately or transfer them to the wire rack in the warm oven to keep them hot. Add optional toppings like butter, lemon zest, berries, or maple syrup before serving.
Notes
- These pancakes pack a protein punch thanks to cottage cheese and are a nutritious alternative to traditional pancakes.
- The batter is blended to ensure a smooth texture and quick mixing.
- Using white whole-wheat flour adds fiber and nutrients while keeping pancakes light.
- Keeping cooked pancakes warm in a low oven prevents them from getting soggy or cold.
- Feel free to adjust sweetness or lemon to taste.
- Perfect recipe for meal prep: make ahead and reheat gently before serving.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
