Blueberry Cottage Cheese Pancakes Recipe

Introduction

These Blueberry Cottage Cheese Pancakes are a delicious twist on traditional pancakes, offering a creamy texture and a boost of protein. Perfect for a hearty breakfast, they combine fluffy pancakes with bursts of sweet blueberries and a hint of vanilla.

Ingredients

• 4 eggs (I don’t recommend flax eggs here)
• 1 ½ cups cottage cheese
• 3 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 1 cup gluten-free all purpose flour or regular flour
• ½ tablespoon baking powder
• 2/3 cup frozen blueberries (wild blueberries preferred)
• Butter or oil for cooking

Instructions

1. Step 1: In a large bowl, whisk together the eggs, cottage cheese, maple syrup, and vanilla extract until the mixture is combined. You can also blend the batter for a smoother texture.
2. Step 2: Add the flour and baking powder to the wet ingredients and mix until just combined.
3. Step 3: Gently fold in the frozen blueberries.
4. Step 4: Heat a large skillet over medium-low heat and add butter or oil to coat the surface.
5. Step 5: Scoop about ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart.
6. Step 6: Cook each pancake for 3 to 5 minutes on each side, until golden brown and cooked through.
7. Step 7: Remove the pancakes from the skillet and serve warm with extra maple syrup and your favorite toppings.

Tips & Variations

• For a smoother batter and more uniform pancakes, blend the cottage cheese, eggs, maple syrup, and vanilla before adding dry ingredients.
• Use fresh blueberries if preferred, but reduce cook time slightly to avoid bursting.
• Swap maple syrup for honey or agave nectar as a natural sweetener alternative.
• For extra fluffiness, separate eggs and whip the whites before folding them into the batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or on a skillet over low heat until heated through. You can also freeze pancakes by layering them with parchment paper and placing them in a freezer-safe bag for up to 2 months. Reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, regular all-purpose flour works well in this recipe and will produce similar results.

Can I substitute flax eggs for real eggs?

This recipe is best with real eggs, as flax eggs may change the texture and don’t provide the same binding needed for these pancakes.

Blueberry Cottage Cheese Pancakes Recipe

Print Recipe

★★★★★

4.8 from 684 reviews

Delicious and fluffy blueberry cottage cheese pancakes made with simple ingredients including eggs, cottage cheese, and blueberries. These pancakes are lightly sweetened with maple syrup and offer a protein-packed breakfast option with a tender texture and bursts of wild blueberries.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10–12 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 eggs
• 1 ½ cups cottage cheese
• 3 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten-free all purpose flour or regular flour
• ½ tablespoon baking powder

Add-ins

• 2/3 cup frozen blueberries (wild blueberries preferred)

Instructions

1. Prepare Wet Ingredients: In a large bowl, whisk together the eggs, cottage cheese, maple syrup, and vanilla extract until the mixture is well combined. Alternatively, this batter can be blended for a smoother consistency and a bluish tint.
2. Combine Dry Ingredients: Add the flour and baking powder to the wet mixture and stir until just combined, ensuring not to overmix.
3. Fold in Blueberries: Gently fold the frozen blueberries into the batter to evenly distribute without breaking them.
4. Heat the Skillet: Warm a large skillet over medium-low heat and add butter or oil to prevent sticking.
5. Cook Pancakes: Scoop about 1/4 cup of batter onto the warm skillet, spacing pancakes about 2 inches apart to allow even cooking. Cook each pancake for 3-5 minutes per side, flipping when bubbles form on the surface and edges look set.
6. Serve: Remove cooked pancakes from the skillet and serve warm with additional maple syrup and your favorite toppings.

Notes

• Using frozen blueberries helps prevent the batter from turning purple or blue during mixing.
• If you prefer, blend the batter for a smoother texture and a subtle blueberry color.
• Maintain medium-low heat to avoid burning the pancakes while ensuring they cook through.
• The recipe works well with gluten-free flour, making it suitable for gluten-sensitive individuals.
• Avoid using flax eggs as they do not provide the same texture and flavor in this recipe.

Keywords: blueberry pancakes, cottage cheese pancakes, gluten-free pancakes, protein pancakes, breakfast recipe, healthy pancakes