Blueberry Cottage Cheese Pancakes Recipe
Fluffy and protein-packed blueberry cottage cheese pancakes that are quick and easy to make. These pancakes combine the creamy tang of cottage cheese with juicy blueberries for a wholesome and delicious breakfast option that’s perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Fruit
- 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 mostly smooth. It’s fine if a few curds remain from the cottage cheese. For an extra smooth batter, you can blend the mixture.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- Combine wet and dry: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing; some lumps are perfectly fine. Fold the blueberries into the batter carefully.
- Let the batter rest (optional): Allow the batter to rest for 5 to 10 minutes to let the flour hydrate and the leavening agents activate for fluffier pancakes.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook each pancake for 2 to 3 minutes on each side, until golden brown and cooked through.
- Serve: Stack the pancakes and serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Notes
- Do not thaw frozen blueberries before adding them to the batter to prevent color bleeding and sogginess.
- Resting the batter improves pancake texture by making them fluffier.
- You can substitute the all-purpose flour with a gluten-free blend if desired, although the original recipe calls for all-purpose flour.
- For extra smooth pancakes, blend the batter instead of whisking.
- Use neutral oil if you prefer a lighter flavor instead of butter for cooking.
Keywords: blueberry pancakes, cottage cheese pancakes, fluffy pancakes, breakfast recipe, easy pancakes, protein pancakes
Find it online: https://miarosetti.com/blueberry-cottage-cheese-pancakes-recipe/
