Cottage Cheese Pancakes

How to Make Cottage Cheese Pancakes

1. 1

   Step 1: Combine the wet ingredients

   In a medium bowl, whisk the cottage cheese, eggs, vanilla, sugar, and salt until mostly combined. For a smoother batter (fewer visible curds), pulse the mixture 3–4 times in a blender or food processor; to keep the lazier, curd-forward texture, simply whisk by hand.

   For this step

   • 1 1/2 cupsCottage cheese (small-curd)
   • 2 largeLarge eggs
   • 1 tspVanilla extract
   • 1 tbspGranulated sugar
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Add dry ingredients and adjust consistency

   Sift in the flour and baking powder and fold gently until just combined — don’t overmix. If the batter feels very thick, stir in the milk 1 tablespoon at a time until it holds soft peaks but still pours slowly; the cottage-curd pieces should remain dispersed.

   For this step

   • 3/4 cupAll-purpose flour
   • 1 tspBaking powder
   • 2 tbspMilk (or water, to adjust)
   
3. 3

   Step 3: Rest briefly for better texture

   Let the batter rest 5–10 minutes so the flour hydrates and the texture evens out; this also helps air bubbles redistribute for lighter pancakes. If you pulsed the batter smooth, 5 minutes is enough; if left chunky, 10 minutes improves binding.
4. 4

   Step 4: Cook the pancakes

   Heat a nonstick skillet or griddle over medium-low and add half the butter, melting to coat. Spoon 1/4-cup portions of batter onto the pan, cook until edges set and bubbles form on top (about 2–3 minutes), then flip and cook 1–2 minutes more until golden. Work in batches and add more butter as needed.

   For this step

   • 1 tbspUnsalted butter (for cooking)
   
5. 5

   Step 5: Serve and finish

   Stack pancakes and serve warm with maple syrup, fresh fruit, yogurt, or a sprinkle of flaky salt for contrast. These keep well covered for 20–30 minutes; reheat gently in a skillet for best texture.
   

1. In a medium bowl, whisk the cottage cheese, eggs, vanilla, sugar, and salt until mostly combined. For a smoother batter (fewer visible curds), pulse the mixture 3–4 times in a blender or food processor; to keep the lazier, curd-forward texture, simply whisk by hand.
2. Sift in the flour and baking powder and fold gently until just combined — don’t overmix. If the batter feels very thick, stir in the milk 1 tablespoon at a time until it holds soft peaks but still pours slowly; the cottage-curd pieces should remain dispersed.
3. Let the batter rest 5–10 minutes so the flour hydrates and the texture evens out; this also helps air bubbles redistribute for lighter pancakes. If you pulsed the batter smooth, 5 minutes is enough; if left chunky, 10 minutes improves binding.
4. Heat a nonstick skillet or griddle over medium-low and add half the butter, melting to coat. Spoon 1/4-cup portions of batter onto the pan, cook until edges set and bubbles form on top (about 2–3 minutes), then flip and cook 1–2 minutes more until golden. Work in batches and add more butter as needed.
5. Stack pancakes and serve warm with maple syrup, fresh fruit, yogurt, or a sprinkle of flaky salt for contrast. These keep well covered for 20–30 minutes; reheat gently in a skillet for best texture.