Description
Delicious and fluffy blueberry cottage cheese pancakes that combine the creamy tang of cottage cheese with sweet bursts of fresh blueberries. These protein-packed pancakes are quick to make and perfect for a wholesome breakfast or brunch.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp melted butter or neutral oil plus more for the pan
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar optional, or to taste
- Pinch of salt
Add-ins
- 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)
Instructions
- Whisk the wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and melted butter until the mixture is mostly smooth. It’s okay if there are some curds from the cottage cheese. For a silkier batter, blending is an option.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and a pinch of salt until well combined.
- Combine wet and dry: Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix; lumps are welcome for tender pancakes. Carefully fold in the blueberries to evenly distribute them without breaking.
- Rest the batter: Let the batter chill for 5 to 10 minutes. This step is optional but helps hydrate the flour and activates the leavening agents for extra fluffy pancakes.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake and cook for 2 to 3 minutes on each side, or until golden brown and cooked through.
- Serve: Stack the pancakes and serve warm with your favorite toppings like syrup, fresh fruit, or yogurt.
Notes
- Do not thaw frozen blueberries before adding them to the batter to prevent the batter from turning purple.
- For a smoother batter, blend the wet ingredients before combining with dry ingredients.
- Resting the batter enhances fluffiness but can be skipped if you’re short on time.
- Use a nonstick pan or well-seasoned griddle to prevent sticking and achieve even cooking.
- Adjust sugar to taste or omit for a less sweet pancake suitable for toppings.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 95 mg
