Light fluffy cottage cheese pancakes

# What You'll Need:

01 - 1 cup cottage cheese (full-fat or low-fat)

02 - 1/4 cup milk

03 - 3/4 cup all-purpose flour

04 - 1 tablespoon sugar

05 - 1/2 teaspoon baking powder

06 - 1/4 teaspoon salt

07 - 3 large eggs

08 - 1 teaspoon vanilla extract

09 - 2 tablespoons unsalted butter or neutral oil for frying

01 - Whisk cottage cheese, eggs, milk, and vanilla extract in a large bowl until smooth with some small curds remaining.

02 - In a separate bowl, blend flour, sugar, baking powder, and salt evenly.

03 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing as batter should remain thick.

04 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter or heat oil.

05 - Pour roughly 1/4 cup batter per pancake onto skillet, spreading slightly if necessary.

06 - Cook for 2 to 3 minutes until bubbles appear and edges set, then flip and cook for 1 to 2 minutes until golden and fully cooked.

07 - Continue with remaining batter, adding butter or oil to skillet as needed.

08 - Serve warm topped with fresh fruit, honey, maple syrup, or preferred garnishes.

01 -

They're packed with protein that keeps hunger at bay—no mid-morning energy crash.
The cottage cheese creates an impossibly fluffy center without needing a ton of eggs or heavy cream.
They taste like comfort food but won't leave you feeling weighed down.

02 -

Don't overmix the batter—I learned this the hard way by stirring until it was silky, and the pancakes came out rubbery instead of fluffy.
Medium heat is essential; high heat makes the outside crispy before the inside cooks, and you end up with burnt edges and a raw center.

03 -

Let your batter rest for a minute before cooking—it allows the flour to fully hydrate and the batter to relax, which makes fluffier pancakes.
If your cottage cheese is lumpy, blend it with the milk first before adding eggs; this creates a smoother base that cooks more evenly.