Recipe: 3-Ingredient Cottage Cheese Pancakes

Recipe: 3-Ingredient Cottage Cheese Pancakes

Kelli Foster
Nov 27, 2018
(Image credit: Joe Lingeman | Kitchn)

If we're being honest, no one is more surprised than me at how legit these pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it's not.

The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of jam, or go for another boost of protein with some Greek yogurt and fresh fruit.

(Image credit: Joe Lingeman | Kitchn)

A Blender and Nonstick Pan Are the Secrets to Success

There's a lot to love about a wholesome, family-friendly breakfast that's as quick and easy to pull off as it is satisfying. The batter comes together in under two minutes, with nothing more than a couple of eggs and equal parts whole oats and cottage cheese. It all gets dumped in your blender and blitzed just long enough to break down the oats (some chunky pieces are okay) and mix everything together.

You'll notice the pancakes are slightly thinner and a bit more delicate than traditional pancakes (although not as thin as our 2-ingredient banana pancakes). For this reason, they cook best in a nonstick pan, and I also recommend a thin, flat spatula for easy flipping.

3-Ingredient Cottage Cheese Pancakes

Makes 8 (3-inch-wide) pancakes; serves 2

Prep time: 3 minutes to 5 minutes ; cooking time: 10 minutes to 15 minutes

  • 1/2 cup

    old-fashioned oats

  • 1/2 cup

    cottage cheese

  • 2

    large eggs

  • 1/8 teaspoon

    kosher salt

  • Maple syrup, jam, or sliced berries, for serving

Place the oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined, about 30 seconds.

Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

(Image credit: Joe Lingeman)
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