Description
Tender and slightly tangy cottage cheese pancakes topped with fresh strawberries and maple syrup for a bright, protein-packed breakfast.
Ingredients
Scale
- 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
Instructions
- In a bowl, combine the cottage cheese, eggs, sugar, vanilla extract, baking powder, and salt. Whisk lightly to break up the cottage cheese while leaving small curds for texture.
- Stir in the flour until just combined. If the batter feels too stiff, add a tablespoon of milk.
- Heat a skillet over medium heat and melt a little butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2–3 minutes. Flip and cook until golden brown, about 1–2 minutes more.
- Serve warm topped with fresh strawberries and a drizzle of maple syrup.
Notes
Use full-fat cottage cheese for a richer flavor and better texture. Let the batter rest for 5 minutes for more tender pancakes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 22g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1.6g
- Protein: 15g
- Cholesterol: 120mg