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Cottage Cheese Pancakes

These cottage cheese pancakes are a savory breakfast option that leverage the tangy richness of cottage cheese to create fluffy, moist stacks with a slightly chewy texture. The batter is simple, mixing cottage cheese with eggs, flour, and baking powder, then cooked until golden and crispy on the edges. They’re perfect topped with sour cream, herbs, or a drizzle of honey for a satisfying start to the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup cottage cheese full-fat preferred for best texture
  • 2 large eggs for binding and fluffiness
  • 1 cup all-purpose flour for structure
  • 1 tsp baking powder to make the pancakes fluffy
  • 1 tbsp melted butter or neutral oil, for moisture and flavor
  • pinch salt enhances flavor

Equipment

  • Non-stick skillet or griddle
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. In a mixing bowl, combine the cottage cheese, eggs, and melted butter, whisking until smooth and creamy, with some small lumps remaining.
  2. Add the flour, baking powder, and salt to the wet mixture, gently folding until just combined. The batter should be slightly lumpy but cohesive.
  3. Let the batter rest for about 5 minutes; this allows the flour to hydrate and results in fluffier pancakes.
  4. Preheat your skillet or griddle over medium heat until it’s hot but not smoking, around 160°C (320°F). You can test it by flicking a little water—if it sizzles and evaporates quickly, it’s ready.
  5. Lightly grease the skillet with a small amount of butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface, spacing them out evenly.
  6. Cook the pancakes for 2-3 minutes, watching for bubbles to form on the surface and the edges to look set and slightly crispy. The bottom should turn a golden brown.
  7. Use a spatula to carefully flip each pancake and cook for another 2 minutes until golden and cooked through. The pancakes should be fluffy, with crispy edges and a moist interior.
  8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
  9. Serve the pancakes warm, topped with sour cream, fresh herbs, or a drizzle of honey for extra flavor and presentation.