Fluffy, protein-packed pancakes with cottage cheese for a nourishing breakfast. Tender, tangy, and easy to prepare.
# What You’ll Need:
→ Dairy
01 - 225 g full-fat cottage cheese
02 - 60 ml milk
03 - 2 tablespoons unsalted butter, melted, plus more for cooking
→ Dry Ingredients
04 - 60 g all-purpose flour
05 - 1 tablespoon sugar
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Optional Add-Ins
09 - 1/2 teaspoon vanilla extract
10 - Zest of 1 lemon
# How to Make It:
01 - In a large mixing bowl, whisk together cottage cheese, milk, melted butter, and eggs until the mixture is smooth and combined.
02 - In a separate medium bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing; the batter should remain slightly lumpy.
04 - Fold in vanilla extract and lemon zest, if desired.
05 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with additional melted butter.
06 - Pour approximately 60 ml (1/4 cup) of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles appear on the surface and edges begin to set.
07 - Carefully flip each pancake and continue cooking for an additional 2 minutes until golden brown and thoroughly cooked.
08 - Serve pancakes warm with your choice of toppings, such as fresh berries, maple syrup, or Greek yogurt.
