Cottage Cheese Berry Pancakes (Printable Version)

Fluffy pancakes made with cottage cheese and mixed berries for a nutritious, satisfying breakfast option.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup rolled oats
06 - 1/2 cup whole wheat flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or preferred sweetener, optional

→ Add-ins

10 - 1 cup mixed berries, blueberries, raspberries, strawberries, fresh or frozen
11 - Butter or oil for cooking

# Cooking Steps:

01 - In a blender or food processor, combine cottage cheese, eggs, milk, and vanilla extract. Blend until smooth.
02 - Add rolled oats, flour, baking powder, salt, and sugar to the blender. Blend again until just combined and smooth; avoid overmixing.
03 - Gently fold in the berries by hand to maintain their shape and avoid discoloration.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with additional berries, yogurt, or maple syrup if desired.

# Expert Advice:

01 -
  • High in Protein: Each serving packs 13 grams of protein to keep you satisfied all morning long.
  • Naturally Sweetened: Fresh or frozen berries add natural sweetness with minimal added sugar needed.
  • Easy One-Blender Method: Everything comes together in a blender for quick cleanup.
  • Wholesome Ingredients: Made with cottage cheese, oats, and whole wheat flour for sustained energy.
  • Meal Prep Friendly: Make a batch ahead and refrigerate or freeze for grab-and-go breakfasts.
02 -
  • Blend cottage cheese thoroughly: Make sure the cottage cheese is completely smooth before adding dry ingredients for the fluffiest texture.
  • Don't skip the resting: Let the batter sit for 2-3 minutes after blending to allow the oats to absorb liquid and the baking powder to activate.
  • Use a 1/4 cup measure: This ensures uniform pancake size and even cooking.
  • Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
  • Freeze for meal prep: These pancakes freeze beautifully and reheat perfectly in the toaster for busy mornings.
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