If we’re being honest, no one is more surprised than me at how legit these cottage cheese pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it’s not.
The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt and fresh fruit. There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying.
A nonstick pan is the secret to success
You’ll notice the pancakes are slightly thinner and a bit more delicate than traditional pancakes (although not as thin as our 2-ingredient banana pancakes). For this reason, they cook best in a nonstick pan, and I also recommend a thin, flat spatula for easy flipping.
Why you’ll love it
- The batter comes together in under two minutes, with nothing more than a couple of eggs and equal parts whole oats and cottage cheese.
- It all goes in your blender and blitzed just long enough to break down the oats (some chunky pieces are OK) and mix everything together.
Key ingredients in cottage cheese pancakes
- Old-fashioned oats: Also called rolled oats, old-fashioned oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.
- Cottage cheese: Cottage cheese has a mild, creamy flavor profile that works well here.
- Eggs: You’ll need 2 large eggs.
What to serve with cottage cheese pancakes
- Oven-Cooked Bacon
- Honey Butter
- Blueberry Compote
- Apple Cider Syrup
- Strawberry Honey Butter
- Red Fruit Salad with Lemon-Vanilla Bean Syrup
3-Ingredient Cottage Cheese Pancakes
Serves 2; makes 8 (3-inch) pancakes
1/2 cup old-fashioned oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup, jam or sliced berries, for serving
1. Place 1/2 cup old-fashioned oats, 1/2 cup cottage cheese, 2 large eggs, and 1/8 teaspoon kosher salt in a blender and process on high speed until well-combined, about 30 seconds.
2. Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
3. Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey or jam.
Recipe note: Leftovers can be refrigerated in an airtight container for up to five days.
(Kelli Foster is the senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
©2024 Apartment Therapy. Distributed by Tribune Content AGency, LLC.
