savory cottage cheese pancakes
Discover how to make fluffy, protein-packed savory cottage cheese pancakes—perfect for a quick, healthy meal any time of day.
Ingredients
Basic Ingredients
- 1 cup cottage cheese full-fat for richness, low-fat for a lighter version
- 2 large eggs – help bind everything and add extra protein
- ½ cup flour – all-purpose whole wheat, or almond flour for a gluten-free twist
- ½ tsp baking powder – for a little lift and fluffiness
- A dash of salt and black pepper - for ideal flavor harmony
- 2 tbsp chopped fresh herbs like chives, parsley, or dill – optional, but they elevate the taste
- 1 tbsp olive oil or melted butter – adds moisture and a golden finish
Optional Add-Ins (Get Creative!)
- ¼ tsp garlic powder or onion powder – for a savory punch
- ¼ cup shredded cheese like cheddar, mozzarella, or feta – for added depth
- Chopped spinach or grated zucchini – a sneaky way to get more greens in
- Red pepper flakes - for those who enjoy a spicy kick
Ingredient Tips
- Cottage Cheese Texture: If the curds are large give them a quick blend for a smoother batter.
- Flour Choice: Want a low-carb pancake recipe? Try almond or coconut flour—just adjust the moisture accordingly.
- Dairy-Free Option: Use a plant-based cottage cheese and swap the butter for olive oil or vegan margarine.
Instructions
Mix the Wet Ingredients
- In a medium bowl, add:
- 1 cup cottage cheese
- 2 large eggs
- 1 tbsp olive oil or melted butter
- Whisk them together until the mixture is smooth and the eggs are fully incorporated. If you prefer a smoother pancake, you can pulse the mixture in a blender for a few seconds to break down larger cottage cheese curds.
Add the Dry Ingredients
- To the same bowl, stir in:
- ½ cup flour (choose your favorite: all-purpose for lightness, whole wheat for nuttiness, or almond for gluten-free)
- ½ tsp baking powder
- A pinch of salt and black pepper
- Gently mix until everything is just combined. Avoid overmixing to keep the pancakes light and fluffy.
Fold in Flavor Boosters (Optional)
- Now’s the time to add your personal touch:
- Chopped fresh herbs (like parsley or chives)
- A sprinkle of garlic powder or red pepper flakes
- Shredded cheese or diced veggies
- Mix these in just enough to distribute evenly.
Heat the Pan
- Heat a nonstick skillet or griddle over medium flame. Add a light coating of oil or butter to prevent sticking and help with browning.
- Let the pan heat up for a minute or two—you want it hot but not smoking.
Cook the Pancakes
- Using a ¼ cup measure, portion the batter onto the preheated skillet, leaving space between each pancake
- Cook for 2-3 minutes until the edges appear dry and tiny bubbles form across the surface - your signal to flip! Flip gently and cook for another 1–2 minutes until golden brown and cooked through.
- Tip: If your pancakes are browning too quickly but still raw in the middle, lower the heat slightly.
Serve and Enjoy!
- Transfer cooked pancakes to a plate lined with a paper towel while you finish the batch. Serve warm with your favorite toppings—ideas coming up in the next section!