Description
Delicious and fluffy cottage cheese pancakes made with simple ingredients, perfect for a protein-rich breakfast or brunch. These pancakes have a creamy inside due to the cottage cheese and a golden crispy outside from frying in canola oil. Serve warm with maple syrup or your favorite jam for a comforting meal.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup canola oil (for frying)
Dry Ingredients
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
Instructions
- Combine Ingredients: In a large mixing bowl, add cottage cheese, then crack in the eggs, add vanilla extract, sugar, baking powder, and finally the flour. Mix well after adding each ingredient to ensure a smooth batter.
- Preheat Skillet and Oil: Heat a skillet over medium heat and add canola oil. Allow the oil to warm to prevent sticking and achieve a golden crust on the pancakes.
- Fry Pancakes: Using a large cookie scoop or a 3-tablespoon spoon, drop batter into the skillet. Fry each pancake for several minutes on each side, until they are golden brown and cooked through, with the cheese inside melted.
- Serve Warm: Remove pancakes from the skillet and serve immediately with maple syrup or your favorite jam for a delicious breakfast or brunch treat.
Notes
- This recipe makes approximately 16 pancakes, about 2 pancakes per serving for 8 servings in total.
- Use a large cookie scoop (3 tablespoons) to measure each pancake for uniform size and cooking.
- Cook pancakes on medium heat to ensure they cook through without burning outside.
- Serve pancakes fresh and hot for the best texture and melted cheese inside.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 110 mg
