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!
Ingredients
- 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
Instructions
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.
http://www.fatgirltrappedinaskinnybody.com/2012/09/fluffy-cottage-cheese-pancakes/
I'm a wife, mom, runner, recipe developer, freelance writer, early riser, Christ follower, peanut butter lover, frozen yogurt addict. I think the majority of the food I consume should be life giving; healthy, natural raw fruits and veggies. Which allows me to have room to splurge occasionally, and I take full advantage of it. 
What a great recipe! It looks delicious!
Wow, what a really interesting idea! As a kid I loved pancakes, especially the butter-infused bite in the center but as an adult it’s often hard to find time to make pancakes (and be that hungry) in the morning. Pancakes were always my favorite above French toast and waffles. I kind of have a theory that there are pancake people and waffle people.
I love these. Both for the protein and because I adore cottage cheese straight up.
Ooohhhh!!! Please use your toaster to reheat them!! The outside re-crisps so well. I just set the toaster to about a 5 setting to start and pop them out nice, hot, and crispy!!
I found your blog through Shawn’s recipe roundup, and I’m happy I did. These pancakes sound so simple and delicious that I can’t wait to try them. I might make them in a blender, and then pour right on to the griddle. I enjoyed perusing your blog and reading your casual, breezy writing voice. Your photography set up on your husband’s amp made me crack up. You don’t need a fancy set up to get beautiful photos. I am a California recipe blogger with a similar food philosophy, so I hope we cross paths. Best, Dana
These are seriously the best cottage chees pancakes. I subbed the flour in this recipe for namastes gluten free perfect flour blend! Thanks for the recipe. My little food hater loves them and I’m always trying to find food she will deem good enough to put in her royal mouth :)
I subbed a half cup of almond flour with 1 Tbsp of coconut flour for the white/wheat flours… a little tougher to flip delicately, but total gluten free deliciousness!