Breakfast

Cottage Cheese Pancakes with Strawberries

Cottage cheese pancakes with strawberries are a bright, homey breakfast that feel light but keep you full. These pancakes are tender and slightly tangy from the cottage cheese, with golden edges and a soft, cottage-cheese-studded center. Fresh strawberries add juicy sweetness and a pop of color. If you like protein-rich morning meals, this recipe pairs well with other cottage-cheese ideas like protein-rich stuffed shells with cottage cheese for savory menus or batch cooking.

Recipe Information

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (makes 4 servings, includes 1 tbsp maple syrup and 1/4 cup strawberries per serving):

Calories per serving: 330 kcal
Protein: 15 g
Carbohydrates: 49 g
Fat: 9 g
Fiber: 1.6 g
Sugar: 22 g
Sodium: 650 mg

Why Make This Cottage Cheese Pancakes with Strawberries

These pancakes are quick, protein-packed, and forgiving. Cottage cheese keeps the batter moist and gives a tender texture. The pancakes brown nicely on the outside while staying soft inside. Fresh strawberries bring acidity and freshness that cut the pancake’s richness. This recipe works for busy mornings, relaxed brunches, or a weekend treat.

How to Make Cottage Cheese Pancakes with Strawberries

You will mix a simple batter, cook small pancakes on a hot skillet, and finish with bright strawberries and maple syrup. The steps are fast and easy. Use gentle stirring so the pancakes stay tender.

Ingredients:

1 cup cottage cheese
1 cup all-purpose flour
3 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Butter or oil for cooking
Fresh strawberries for serving
Maple syrup for serving

Directions:

Step 1: Preparation

In a bowl, combine the cottage cheese, eggs, sugar, vanilla extract, baking powder, and salt. Whisk lightly so the cottage cheese breaks up but still leaves small curds for texture.

Step 2: Mixing

Stir in the flour until just combined. Do not overmix; a few lumps are fine. The batter should be thick but spoonable. If it feels too stiff, add a tablespoon of milk.

Step 3: Cooking

Heat a skillet over medium heat and melt a little butter or oil. Pour batter onto the skillet (about 1/4 cup for each pancake). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook on the other side until golden brown, about 1–2 minutes more.

Step 4: Finishing

Serve warm topped with fresh strawberries and a drizzle of maple syrup. Add extra butter or a dusting of powdered sugar if you like. Keep pancakes covered in a warm oven (200°F / 95°C) while you finish the batch.

How to Serve Cottage Cheese Pancakes with Strawberries

Serve these pancakes stacked and warm. Top with sliced strawberries for bright sweetness and a drizzle of maple syrup for caramel notes. For contrast, add a dollop of Greek yogurt or a few toasted nuts for crunch. Serve with coffee or a glass of cold milk for a classic pairing. These work well for casual family breakfasts, brunch with friends, or a speedy weeknight dinner.

How to Store Cottage Cheese Pancakes with Strawberries

Cool completely before storing.
Refrigerate: Place pancakes in an airtight container with parchment between layers. Store up to 3 days. Reheat in a skillet or toaster oven for best texture.
Freeze: Arrange pancakes in a single layer on a tray to freeze, then transfer to a freezer bag. Freeze up to 2 months. Reheat from frozen in a skillet with a splash of water and a lid to steam gently.
Strawberries and syrup: Store separately to avoid soggy pancakes. Fresh berries last 2–3 days refrigerated.

Expert Tips for Perfect Cottage Cheese Pancakes with Strawberries

Use full-fat cottage cheese for richer flavor and better texture.
Let batter rest 5 minutes to hydrate the flour; this yields more tender pancakes.
Keep the skillet at medium heat. Too hot will brown the outside before the center cooks.
Use a small ladle or 1/4-cup measure for even pancakes.
If you want a smoother batter, briefly pulse cottage cheese in a blender before mixing.
Avoid overmixing once flour is added — overworked gluten makes tough pancakes.
For extra color, sear strawberries briefly in the skillet with a little sugar for a warm compote topping.

Delicious Variations

Lemon-Cottage Cheese Pancakes: Add 1 tsp lemon zest and swap strawberries for a blueberry compote.
Banana-Cottage Cheese Pancakes: Fold in mashed banana (1 medium) to the batter for natural sweetness. Reduce added sugar if desired.
Savory Herb Pancakes: Omit sugar and vanilla, add chopped chives and black pepper, and serve with smoked salmon or roasted vegetables.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Protein Boost: Add a scoop of unflavored whey or plant protein powder and a splash more milk to adjust batter thickness.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: Yes. You can mix the batter and store it in the fridge for up to 24 hours. Give it a gentle stir before cooking. If it thickens, thin with a tablespoon or two of milk.

Q: Will the pancakes be grainy from the cottage cheese?
A: They will have small curds that add pleasant texture. If you prefer a smoother pancake, pulse the cottage cheese in a blender for a few seconds before mixing.

Q: Can I use ricotta instead of cottage cheese?
A: Yes. Ricotta gives a milder taste and smoother texture. Sub in equal parts, and reduce added milk if the batter becomes too loose.

Q: How do I keep pancakes warm while cooking a batch?
A: Heat your oven to 200°F (95°C). Place a baking sheet in the oven and keep finished pancakes on it covered loosely with foil.

Q: Are these pancakes healthy?
A: They offer more protein than plain pancakes thanks to the cottage cheese. You can control sugar and fat by choosing lower-sugar toppings and using a light hand with butter or oil.

Q: Can I make them dairy-free?
A: Not with cottage cheese, but you can try a soft tofu or a dairy-free cottage-cheese substitute to mimic texture. Results will differ.

Q: Why did my pancakes not brown evenly?
A: Your skillet temperature was likely uneven or too low. Use medium heat and preheat the pan fully; use a little butter or oil to promote even browning.

Conclusion

These cottage cheese pancakes with strawberries are tender, tangy, and quick to make—perfect for a sunny weekend or a protein-rich weekday breakfast. The bright strawberries and warm maple syrup make each bite feel fresh and comforting. For another take on cottage-cheese sweets and syrups, see this lovely version at Cottage Cheese Pancakes With Strawberry Maple Syrup – Food52. Try the recipe, tweak the toppings, and enjoy a simple, satisfying breakfast that feels special.