Best 8 Cottage Cheese Cinnamon Pancakes Recipes

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Whether you are looking for a quick and easy breakfast, a delightful brunch dish, or a special treat for your loved ones, cottage cheese cinnamon pancakes are an incredibly delicious and versatile option. Cottage cheese adds a tender and moist texture to the pancakes, while the cinnamon infuses them with a warm and inviting aroma and flavor. These pancakes are incredibly easy to make, requiring only a few simple ingredients and minimal preparation time. Ready to whip up a batch of these delightful treats? Let's dive right into the simple steps of creating these mouthwatering cottage cheese cinnamon pancakes!

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON-PEACH COTTAGE CHEESE PANCAKES



Cinnamon-Peach Cottage Cheese Pancakes image

A cottage cheese-based pancake with fruit for extra flavor.

Provided by Birch cove kitchen

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

4 eggs
1 cup cottage cheese
½ cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 peach, shredded
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
¾ teaspoon baking soda
1 teaspoon ground cinnamon

Steps:

  • Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 35.5 g, Cholesterol 212.1 mg, Fat 14.2 g, Fiber 1.1 g, Protein 17.6 g, SaturatedFat 7.2 g, Sodium 588.9 mg, Sugar 9.9 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

Steps:

  • Combine cottage cheese, flour, oil, and eggs in a large bowl.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 4

4 large eggs, lightly beaten
1 cup 2% cottage cheese
6 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

COTTAGE CHEESE CINNAMON PANCAKES



Cottage Cheese Cinnamon Pancakes image

Make and share this Cottage Cheese Cinnamon Pancakes recipe from Food.com.

Provided by internetnut

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup rolled oats
1 cup low fat cottage cheese
2 egg whites
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
milk
fresh fruit or frozen fruit

Steps:

  • Chop the oats in a blender, add the cottage cheese and blend until the mix is smooth. Beat egg whites until fluffy. Add to oatmeal cheese mix. Add vanilla and cinnamon. If the batter seems thick, thin it by adding a.
  • little milk. After blending, stir in pieces of fresh or frozen fruit.
  • Bake on a nonstick skillet or lightly greased griddle over medium heat, dropping batter onto the griddle using 2 tablespoons batter per pancake.
  • Turn when edges are lightly browned.
  • Calorie count is for whole recipe, does not include the extra milk or the fruit, so decide how much it makes, then divide on how many servings, you want. 634 cals, 29 fat, 16 fiber.

Nutrition Facts : Calories 144, Fat 2.4, SaturatedFat 0.9, Cholesterol 4.5, Sodium 257.9, Carbohydrate 16.2, Fiber 2.1, Sugar 0.9, Protein 12.8

CINNAMON-PEACH COTTAGE CHEESE PANCAKES



Cinnamon-Peach Cottage Cheese Pancakes image

This is a yummy pancake recipe I got from another recipe site. I made several changes to the original recipe to make it even healthier. My kids LOVED them. I'll post the original recipe and add my changes here. I used whole wheat flour instead of white, replaced 2 of the eggs with flax seed, used 2 packets of truvia instead of sugar, used non fat cottage cheese and non fat milk and used mango instead of peaches just cuz we love mangos and had them on hand. Delicious pancakes. Thanks Birch cove kitchen for this recipe!

Provided by sconehead

Categories     Breakfast

Time 30m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 11

4 eggs
1 cup cottage cheese
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter
1 peach, shredded
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon

Steps:

  • Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 350.8, Fat 14.3, SaturatedFat 6.9, Cholesterol 214.5, Sodium 603.3, Carbohydrate 37.9, Fiber 1.8, Sugar 11.3, Protein 16.8

COTTAGE CHEESE PANCAKES RECIPE BY TASTY



Cottage Cheese Pancakes Recipe by Tasty image

Here's what you need: cottage cheese, egg, vanilla extract, oats, cinnamon, nutmeg, baking powder, salt, cocoa powder, butter, butter, nut, maple syrup

Provided by Agnes Boateng

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 cup cottage cheese
1 egg
1 teaspoon vanilla extract
1 cup oats
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 pinch salt
1 tablespoon cocoa powder, optional
1 teaspoon butter, or 1 teaspoon of coconut oil
1 teaspoon butter
1 handful nut
½ cup maple syrup

Steps:

  • Put all of the pancake ingredients in a blender and blend until smooth.
  • Place the frying pan over medium-high heat and add 1 tsp of coconut oil or butter. Then, pour the desired amount of pancake batter on the frying pan.
  • Let pancakes cook thoroughly before flipping; (pancakes should brown on both sides).
  • For the syrup:
  • Melt butter
  • Add nuts of choice (pecans, walnuts, cashews, sliced almonds) to a skillet with 1 tsp of butter and toast for 2 minutes, caramelizing nuts. Add syrup and simmer until cohesive.
  • Serve on top of pancakes.

Nutrition Facts : Calories 840 calories, Carbohydrate 103 grams, Fat 34 grams, Fiber 11 grams, Protein 32 grams, Sugar 41 grams

COTTAGE CHEESE PANCAKES WITH LEMON



Cottage Cheese Pancakes with Lemon image

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)

Steps:

  • Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
  • Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
  • Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Yield Serves 4

Number Of Ingredients 11

1 pound low-fat cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tablespoons honey
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
6 egg whites
Vegetable oil
Accompaniment: Peach and Berry Salad

Steps:

  • Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.
  • Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.
  • Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.

Tips:

  • To ensure light and fluffy pancakes, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancakes.
  • Let the batter rest for a few minutes before cooking. This allows the ingredients to fully hydrate and results in more tender pancakes.
  • Use a well-seasoned griddle or non-stick pan for cooking the pancakes. This will help prevent them from sticking.
  • Cook the pancakes over medium heat. If the heat is too high, the outsides will cook too quickly and the insides will be raw. If the heat is too low, the pancakes will take too long to cook and may become dry.
  • Flip the pancakes only once. Flipping them too often can result in deflated or misshapen pancakes.
  • Serve the pancakes immediately with your favorite toppings. They are best enjoyed when hot and fresh.

Conclusion:

These cottage cheese cinnamon pancakes are a delicious and easy-to-make breakfast or brunch option. They are packed with protein and flavor, and the crispy edges and fluffy interiors make them a real treat. With a few simple tips and tricks, you can easily create perfect pancakes every time. So next time you are looking for a unique and satisfying breakfast, give these cottage cheese cinnamon pancakes a try!

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