This cottage cheese pancake recipe is the best genius hack! It makes a high-protein pancake that tastes like French toast.
Cottage cheese pancakes? Yes, this pancake recipe is the internet’s best kept secret! This high-protein pancake uses half the flour of a regular pancake recipe and relies on eggs and cottage cheese instead. It’s tender, moist, and flavored with vanilla: in fact, it tastes like French toast! Here’s our must-have entertaining pancake recipe (Really!). Ready to try?
Ingredients for this Cottage Cheese Pancakes recipe
We didn’t invent the idea of quark pancakes: it’s been floating around the internet (undiscovered by us) for some time. But we created this riff on theme, resulting in a big fluffy big pancake batch. You only need 7 ingredients for this recipe:
- Small curd cottage cheese (see notes below)
- eggs
- all purpose flour
- maple syrup
- Vanilla
- baking powder and salt
Look for small curd cottage cheese
The most important part of the ingredients for cottage cheese pancakes? Find small curd cottage cheese. This type of cottage cheese has a smaller curd (as the name suggests). Why is that important? The little curds mostly allow the cheese to melt with the texture of the crepe as it bakes, so there aren’t a lot of visible white spots when cut. Here are a few things to keep in mind:
- Some brands labeled “small curd” have fairly large curds. Size varies by brand. One small curd brand that we bought had the exact same curd size as another brand that wasn’t marked as small curd. Experiment and find a brand that works for you!
- However, the recipe will work with curds of any size (except large). Don’t worry too much! Avoid anything marked big curd, but you can really use whatever you have on hand. You only risk ending up with a few white spots: which isn’t a bad thing! They are still so delicious.
Makes high-protein pancakes
What we love about this Cottage Cheese Pancakes recipe? It uses half the normal amount of all-purpose flour in a traditional pancake recipe. We’re not against flour, but we like a pancake that fills us up with protein so we’re not hungry 1 hour later. Here’s a little breakdown:
- 1 cottage cheese pancake has over 7 grams of protein! A serving of two of these is about 30% of your daily protein intake.
- 1 regular pancake has about 4 grams of protein. Thus, the quark pancake contains almost twice as much protein!
Interested in more recipes with this healthy cheese? Head over to 12 Genius Cottage Cheese Recipes You Can Try Now.
Toppings for cottage cheese pancakes
There are so many ways to top your cottage cheese pancakes! When we serve pancakes, we usually try to balance the sweetness with some nut butter for protein. Since these are high-protein pancakes, there’s no need: top them with whatever you like! Here are a few ideas:
- Pure Maple Syrup and Powdered Sugar: that plays the mood of french toast
- fresh berries such as raspberries, blackberries or blueberries
- Sliced Bananas
- Crushed nuts such as pecans, walnuts, pistachios, hazelnuts or slivers of almonds
- nut butter such as peanut, almond, pecan, pistachio, or nut butters
More pancake recipes
There are so many pancake recipes out there and we all love trying them. Here are some of our best healthy pancake recipes:
This Cottage Cheese Pancakes Recipe is…
Vegetarian.
The description
This cottage cheese pancake recipe is the best genius hack! It makes a high-protein pancake that tastes like French toast.
- 4 eggs
- 1½ cups small cottage cheese * cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ tbsp baking powder
- ¼ teaspoon kosher salt
- In a medium bowl, whisk together eggs, cottage cheese, maple syrup, and vanilla (if you see very large chunks of cottage cheese, try breaking them up or mashing them with a fork).
- In another bowl, whisk together the flour, baking powder, and salt. Add to bowl with wet ingredients and mix until a smooth paste forms.
- Heat a nonstick skillet or griddle over medium-high heat, then add a little butter to coat. Scoop out ¼ cups of the batter and cook the pancakes until golden brown on one side, adjusting the heat so they don’t brown too quickly. Turn and bake until cooked through and no longer sticky around the edges (the batter will leak out on the sides a little; just continue to bake until cooked through, adjusting the heat if necessary to avoid browning too quickly ). Place the pancakes in a stack under an inverted bowl and bake the second batch of pancakes.
- Serve immediately and garnish with pure maple syrup.
Remarks
*The little curdled cottage cheese is important to get the right texture where the cheese melts in the pancake. Some brands labeled “small curd” have fairly large curds, so size varies by brand. Experiment and find a brand that works for you! But don’t worry: you can make this recipe with any size curd, you might just end up with a few white spots.
- Category: Breakfast
- Method: Cook
- Kitchen: Breakfast
- Diet: vegetarian
Keywords: Cottage Cheese Pancakes, Cottage Cheese Pancakes Recipe
