Description
These protein-packed Blueberry Cottage Cheese Pancakes are everything you want in a breakfast: soft, golden, and full of juicy blueberries. Doubled for a crowd (or easy leftovers), this version adds a few flavor twists to make your morning stack even more irresistible. No blender, no fuss—just a few simple ingredients for a better, more satisfying start to your day.
Ingredients
2 cups cottage cheese
4 large eggs
1/2 cup milk (any kind)
2 tsp vanilla extract
4 tbsp melted butter or neutral oil, plus more for cooking
1½ cups all-purpose flour (or sub half with oat flour for extra fiber)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar (optional, or use maple syrup for natural sweetness)
1/2 tsp salt
1½ cups blueberries (fresh or frozen – no need to thaw)
Optional Twists:
Zest of 1 lemon (bright flavor boost)
1/2 tsp cinnamon (warm spice)
1 tbsp chia seeds or flaxseed meal (extra fiber + texture)
Instructions
In a large bowl, whisk together cottage cheese, eggs, milk, vanilla, and melted butter until smooth.
Add flour, baking powder, baking soda, sugar, salt, and any optional twists. Stir until just combined—don’t overmix.
Fold in blueberries gently.
Heat a nonstick pan or griddle over medium heat and grease lightly.
Pour about 1/4 cup batter per pancake. Cook 2–3 minutes per side or until golden and fluffy.
Serve warm with maple syrup, yogurt, or extra berries.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
Nutrition
- Calories: 100
- Fat: 4g
- Protein: 5g