Ok, I finally love pancakes.  Like, loooooove pancakes.  I spent the last 29 years being only adequately impressed by them.  Most of the time, totally unimpressed.  Occasionally I’d have a craving for a carbed out, maple induced coma all before 8 am.  But that’s happened maybe 3 times, ever. Ok, maybe 5 times.  Maybe.

I’ve tripled (or just doubled, I don’t know, I didn’t do the actual math) that number just in the last week.  I’ve made pancakes 5 of the last 7 mornings.  I made huge batches and basically ate pancakes for breakfast, lunch and dinner on those days.  And I’m still not sick of them.

Addicted.  Obsessed.  Sure, I suppose I am

I feel like lots of pancakes just taste like wet flour.  Mmmm, wet flour, my mouth is watering.  Probably why I’ve never been a huge fan.  These don’t.  The cottage cheese adds a creaminess that is super tasty but doesn’t taste like cottage cheese (because I know some cottage cheese haters are cringing at just the thought of these). You could even use ricotta instead of cottage cheese. That would be wonderful too!

Whether you love pancakes, or only think they’re mediocre, these pancakes will make you happy.  Well, they made the toddler and me very VERY happy (Jon hates pancakes.  He’s a mystery).  I drench mine in maple and she dunks her’s in maple, on the side.  The smile on her face when she took that first maple infused bite.  Woah, priceless.  She pretty much loves these.   Either way you do it (drench or dunk), don’t skimp on a good maple, that nasty fake junk is well, junk.  And nasty.  Blach.  I’m a bit of a maple snob I guess.



You can easily double the batch and freeze the leftovers.  Just take out a few from the freezer, pop them in the microwave, and you have an instant breakfast that isn’t from a box.  Score!



Fluffy Cottage Cheese Pancakes

Yield: 2 servings

Fluffy Cottage Cheese Pancakes


  • 1 cup cottage cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (can sub agave or honey)
  • ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 tsp baking powder


Puree the cottage cheese and eggs in a food processor for about 30 seconds. Add in the rest of the ingredients in the order listed. and pulse just until combined.

Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat.

*The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.

Add some butter to the pan if you’re pan isn’t non stick. If it is, you probably won’t need any addition butter to prevent sticking.

Scoop the pancakes onto the preheated griddle and use the back of the scoop to spread the pancakes a bit. Cook for about 4 minutes per side.

*The outside of the pancakes will be a deep golden brown when they’re done, not a light golden brown.

Serve immediately with fresh berries and maple syrup.

This recipe makes about 12-14 pancakes. Not huge ones, more like dollar size pancakes.