Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cottage Cheese Pancakes 3.5 (105) 2 Reviews These light, protein-packed pancakes are a great way to start the day. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 19, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 10 mins Total Time: 25 mins Servings: 4 Light and fluffy, these cottage cheese pancakes are a great protein-packed recipe to add to your repertoire. They’re a little more satisfying than a regular pancake and sure to charm even those who don’t love cottage cheese. They’re made with ingredients you probably already have in your kitchen, the same ones you’d use for any pancakes—all-purpose flour, baking powder and soda, egg whites, and a little sugar. The only unusual ingredient is the cottage cheese. Serve them with sliced seasonal fruit, berries, applesauce, or jam. Alternatively, they make a great savory pairing with eggs and bacon or sausage, or sliced avocado. 7 Mistakes You're Making With Your From-Scratch Pancakes—and How to Avoid Them Key Ingredients Some cottage cheese pancakes are made with whole-wheat flour or use minced cauliflower in place of the flour. That’s not the vibe with our cottage cheese pancakes. They aren’t that different from our go-to pancakes, but they’re a little leaner and have more protein. They are made with the usual all-purpose flour, leavening ingredients (baking powder and baking soda), and dairy milk (not buttermilk). Where they differ is that they use egg whites only rather than whole eggs; and while they do include cottage cheese, they don’t include any butter. What Is Cottage Cheese? Cottage cheese has been around for centuries. It is created when an acid, like vinegar or lemon juice, is added to milk. The acidification separates the curd and the whey—proteins in milk clump together to make the curd, and the liquid is the whey. A cream and salt mixture is added to the curds for flavor and gives it a softer, creamier texture. Store-bought cottage cheese has added gums and emulsifiers to keep the cheese mixed together rather than have it separate. Ingredients ¾ cup all-purpose flour (spooned and leveled) 1 tablespoon sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¾ cup low-fat (1 percent) cottage cheese ⅔ cup milk 2 large egg whites ½ teaspoon vanilla extract 5 teaspoons vegetable oil Directions Rachel Marek Mix dry ingredients In a large bowl, stir together flour, sugar, baking powder, and baking soda. Rachel Marek Stir in wet ingredients: Stir in cottage cheese, milk, egg whites, and vanilla. Rachel Marek Heat skillet and add pancake batter: In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time). Rachel Marek Cook pancakes: Cook until bottoms are set and tops have small bubbles, about 1 minute. Rachel Marek Flip and cook other side; repeat to use remaining batter: Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches. Rachel Marek Storing Cottage Cheese Pancakes Any leftover pancakes can be refrigerated in an airtight container for up to 5 days. Other Pancake Recipes to Try: Ricotta-Cornmeal Pancakes Lemon-Poppy Seed Cloud Pancakes Applesauce Pancakes Easy Basic Pancakes Oatmeal Pancakes With Cinnamon Frequently Asked Questions Is cottage cheese actually healthy? Yes, cottage cheese is healthy. It is a good source of protein and is an excellent source of calcium. It also contains various vitamins and minerals, including selenium and phosphorus. But, some products can have high levels of sodium and fat; those should be eaten in moderation, according to the Harvard T.H. Chan School of Public Health. What kind of cottage cheese should you use for cottage cheese pancakes? Our cottage cheese pancake recipe works with any type of cottage cheese. Some people like to use a smaller curd cottage cheese so the cheese mostly melts into the pancake, but that is personal preference. If you have some cottage cheese on hand, we suggest you use that. Can you freeze cheese pancakes? Yes, you can freeze cottage cheese pancakes. Freeze them as you would freeze other pancakes. Let them cool completely and freeze in a single layer on a baking sheet, then once frozen transfer to a plastic bag. Originally appeared: Everyday Food, May 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.