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Fluffy Cottage Cheese Blueberry Pancakes

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A delightful fusion of fluffy pancakes and creamy cottage cheese, bursting with flavor from juicy blueberries.

Ingredients

Scale
  • 1 cup cottage cheese (full fat or low fat)
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (optional)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup fresh or frozen blueberries
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and optional maple syrup until well combined.
  2. In a separate bowl, stir together the flour, baking powder, baking soda, and a pinch of salt until evenly mixed.
  3. Carefully fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix.
  4. Gently fold in the blueberries.
  5. Heat a non-stick skillet over medium heat with butter or oil.
  6. Scoop 1/4 cup of batter per pancake onto the skillet, cooking for 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
  7. Serve immediately with your favorite toppings.

Notes

Avoid overmixing the batter to keep the pancakes fluffy. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://us.recipesfood.org/cottage-cheese-blueberry-pancakes/

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