Best 20 Cottage Cheese Pancakes Recipes

COTTAGE CHEESE PANCAKES

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.

SIMPLE COTTAGE CHEESE PANCAKES

Steps:

• Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
• Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
• Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

COTTAGE CHEESE PANCAKES

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.

EASY COTTAGE CHEESE PANCAKES

Steps:

• Combine cottage cheese, flour, milk, and eggs in a bowl; mix into a soft batter that is easy to ladle with a large spoon.
• Add enough oil to cover the bottom of a large skillet and heat over medium heat. Working in batches, drop large spoonfuls of batter into the skillet and cook until browned, 3 to 5 minutes per side. Repeat with remaining batter.

COTTAGE CHEESE PANCAKES RECIPE BY TASTY

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.

COTTAGE CHEESE AND YOGURT PANCAKES

Steps:

• In a large bowl combine flour, baking powder and baking soda.
• In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil.
• Add wet mixture to dry mixture and stir until well combined.
• Preheat a non-stick griddle or skillet over medium heat.
• Pour 1/4 cup of batter onto griddle for each pancake.
• Cook until bubbles form on the surface (about 2 minutes).
• Flip pancakes and cook until golden brown on the other side.
• Serve with toppings of your choice.

COTTAGE CHEESE PANCAKES WITH INDIAN SPICES

Steps:

• Place the cottage cheese in a sieve and drain for 15 minutes
• Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
• In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
• Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
• Beat the egg whites to stiff but not dry peaks and gently fold into the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot

COTTAGE CHEESE PANCAKES WITH LEMON

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.

COTTAGE CHEESE PANCAKES - BISQUICK

Steps:

• Combine all ingredients in a bowl.
• Cook like regular pancakes in a greased skillet, flipping once - mind the cheese, it melts and sticks sometimes.
• Serve with syrup or butter (or both).

4-INGREDIENT COTTAGE CHEESE PANCAKES

Steps:

• Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
• Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
• Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
• Serve plain or with favorite topping.

COTTAGE CHEESE PANCAKES

Steps:

• Preheat oven to 200°F.
• Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
• Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.

LEMON COTTAGE CHEESE PANCAKES

Steps:

• Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.

COTTAGE CHEESE APPLE PANCAKES

Steps:

• Peel, core, and grate the apple into a mixing bowl.
• Thoroughly mix in the cottage cheese, eggs, cinnamon, nutmeg, maple syrup, and salt.
• Sprinkle in the flour and baking powder and stir well.
• Butter or oil a heavy griddle and place it on medium low heat.
• For each pancake, ladle 1/4 cup of the batter onto the skillet.
• When bubbles form on the tops and the bottoms are browned, flip the pancakes over and brown them on the other side.
• Serve topped with maple syrup or sour cream and fruit.

FLUFFY COTTAGE CHEESE PANCAKES

Steps:

• Mix all ingredients together in large bowl.
• There is no need to overmix this batter as the lumps will disappear when cooked.
• Drop onto hot griddle or pan to make pancakes.
• When bubbling on top, turn to complete.
• Serve immediately with the syrup of your choice and/or dust with confectioner's sugar.

HONEY LEMON COTTAGE CHEESE PANCAKES

Steps:

• In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.
• Add flour, baking powder, baking soda, and salt. Stir just until moistened.
• Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
• Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
• Cook an additional 2 minutes or until both sides are brown.
• Keep warm in 200 oven while cooking remaining pancakes.
• Serve warm with butter, maple syrup, and/or berries.

EASY HEALTHY COTTAGE CHEESE PANCAKES

Steps:

• Combine the first four ingredients, and spray griddle with cooking spray.
• For each pancake, pour 1/4 cup of the mixture onto the hot griddle.
• Flip when the first side is golden, then remove from heat when the other side is golden. Serve.

LATVIAN COTTAGE CHEESE PANCAKES (BIEZPIENA PLACENISI)

Steps:

• Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
• Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

WHOLE WHEAT (CAULIFLOWER) COTTAGE CHEESE PANCAKES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Transfer cauliflower to a blender and blend until smooth. Measure 1 cup pureed cauliflower and store any remaining in a container in the refrigerator for another use.
• Stir 1 cup cauliflower puree and cottage cheese together in a large bowl until smooth. Mix flour, brown sugar, baking powder, nutmeg, and cinnamon into cauliflower mixture until batter is just mixed and thickened. Add eggs to batter until thoroughly mixed. Stir milk into batter, adding 1 tablespoon more at a time if needed, until batter is smooth.
• Heat butter in a large frying pan over medium heat; drop heaping tablespoons batter into the melted butter. Cook until batter begins to bubble, 3 to 4 minutes. Flip pancakes and cook other side until browned, 3 to 4 more minutes. The inside of these pancakes will be softer than traditional pancakes. Repeat with remaining batter.

COTTAGE CHEESE PANCAKES FOR 1

Steps:

• Separate egg into 2 small bowls. Beat egg white until it forms soft peaks. Set aside.
• Add remaining ingredints to egg yolk. Beat with an electric mixer until smooth.
• Stir about 1/2 of the beaten egg white into yolk mixture to soften batter. Fold in remaing egg white until blended.
• Heat a large oiled skillet over medium heat, about 375*F.
• Drop batter by spoonfuls into hot skillet and spread with back of spoon to form 3 inch circles. When underside is golden brown and edges begin to dry, turn and brown other side.

COTTAGE CHEESE, BLUEBERRY PANCAKES

Steps:

• Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries.
• In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.