Print Recipe - High-Protein Cottage Cheese Pancakes

Ingredients

1 cup Whole milk cottage cheese
2 Large eggs
2 tablespoons Unsalted butter, melted and cooled
1 tablespoon Pure maple syrup
1 teaspoon Vanilla extract
1 cup All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Kosher salt

Instructions

Add all wet ingredients (cottage cheese, eggs, melted butter, maple syrup, and vanilla extract) to the blender. Blend on medium-high speed for roughly 30 to 45 seconds. Scrape down the sides if necessary to catch any stray curds.
Pour the silky wet mixture into a large mixing bowl. Sift the dry ingredients over the wet base. Fold gently using a bottom-to-top sweeping motion just until you no longer see streaks of flour. Let the batter rest for 5 minutes to activate the leavening agents.
Preheat pan over medium-low heat. Grease lightly with butter or neutral oil. Pour about a quarter cup of batter and cook for 2 to 3 minutes on the first side until tiny bubbles form and pop. Flip quickly and cook for 1 to 2 more minutes.
Transfer cooked pancakes to a wire rack. Keep them warm in a 200-degree oven if cooking in large batches. Stack onto warm plates right before serving.

Notes

Make sure your melted butter has cooled slightly before pouring it in; hot butter can scramble the eggs. The batter should look slightly lumpy from the flour, not from the cheese. Overmixing will develop the gluten and leave you with tough pancakes. Only flip once to avoid squeezing out the air pockets.

Nutrition