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Cottage Cheese Blueberry Pancakes

A delightful breakfast treat featuring fluffy pancakes made with cottage cheese and bursting with blueberries, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese (full-fat or low-fat) Full-fat cottage cheese for creaminess is preferred.
  • 2 large eggs Ensure they are at room temperature.
  • 1/2 cup milk (dairy or non-dairy) Can substitute with almond or oat milk.
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (optional) Adjust based on sweetness preference.
Dry Ingredients
  • 3/4 cup all-purpose flour Can substitute with gluten-free flour if needed.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • a pinch salt
Mix-Ins
  • 1/2 cup fresh or frozen blueberries Do not thaw if using frozen blueberries.
For Cooking
  • as needed Butter or oil For frying.

Method
 

Preparation
  1. In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and maple syrup until well blended. Aim for a smooth consistency but don’t worry if a few lumps remain.
  2. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  3. Gently fold the dry ingredients into the wet mixture until no visible flour remains.
  4. Carefully fold in the blueberries.
  5. Preheat a non-stick skillet or griddle over medium heat and add butter or oil.
Cooking
  1. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
  2. Serve immediately with your favorite toppings.

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat in the oven at 350°F for 5-7 minutes.