Creamy Cottage Cheese Pancakes


2 cups cottage cheese
4 eggs, lightly beaten
4 tablespoons unsalted butter, melted, plus extra for cooking
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
Garnish: Pineapple-Ginger or Fig-Walnut Toppings


Whip cottage cheese in a large bowl until most of the curds are broken up. Add eggs and mix well, then drizzle in butter and whip until smooth. In a separate bowl, stir together flour, baking powder, salt, and sugar. Add wet ingredients to dry ingredients, then stir until just blended.

Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, ¼ cup at a time. Cook 3 to 4 minutes, then check underside. If browned, gently flip pancakes and cook 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.


16 pancakes

Preparation Time

20 Minutes

Total Time

20 Minutes

Leave a Comment