Blueberry Cottage Cheese Pancakes Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: Add the flour and baking powder to the wet mixture and stir until just combined, ensuring not to overmix.
- Fold in Blueberries: Gently fold the frozen blueberries into the batter to evenly distribute without breaking them.
- Heat the Skillet: Warm a large skillet over medium-low heat and add butter or oil to prevent sticking.
- 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.
- 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
