Spring is the perfect time for light, fresh breakfasts, and these cottage cheese pancakes deliver exactly that. They’re fluffy, satisfying, and packed with protein thanks to the cottage cheese. Topped with fresh berries and a dollop of yogurt, they bring a naturally sweet and bright flavor that feels perfect for April.
Ingredients
For the pancakes
- 1 cup cottage cheese
- 2 large eggs
- ½ cup all-purpose flour (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- Pinch of salt
- Butter or oil for cooking
For the topping
- Fresh berries
- Plain or vanilla Greek yogurt
- Fresh mint (optional)
- Maple syrup or honey for serving
Instructions
1. Blend the batter
In a blender or food processor, combine cottage cheese, eggs, vanilla, and maple syrup. Blend until smooth.
2. Add dry ingredients
Add flour, baking powder, and salt. Pulse a few times until just combined. The batter should be slightly thick but still pourable.
3. Heat the pan
Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
4. Cook the pancakes
Pour about 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles appear and the edges look set. Flip and cook another 1–2 minutes until golden brown.
5. Serve and top
Stack pancakes on a plate and top with fresh berries, a spoonful of yogurt, and a drizzle of maple syrup. Garnish with mint if desired.
Tips for Perfect Pancakes
- Do not overmix the batter after adding flour. This helps keep the pancakes fluffy.
- Cook on medium heat so the outside browns while the inside cooks through.
- Use fresh berries for the best flavor and natural sweetness.