Cottage Cheese Blueberry Pancakes (Printable)

Fluffy, protein-packed pancakes with cottage cheese and bursting blueberries for a wholesome meal.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional

→ Add-ins

10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan

→ To Serve

12 - Maple syrup or honey, optional
13 - Greek yogurt, optional

# Method:

01 - In a large mixing bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until the mixture reaches a smooth consistency.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar. Stir until evenly incorporated.
03 - Pour the dry ingredient mixture into the wet ingredient bowl and stir gently until just combined. Avoid overmixing to maintain light, fluffy pancakes.
04 - Gently fold the fresh blueberries into the pancake batter using a spatula or wooden spoon.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
06 - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.
07 - Flip each pancake and cook for an additional 2 minutes until golden brown and cooked through.
08 - Repeat the cooking process with remaining batter, greasing the pan between batches as needed.
09 - Transfer pancakes to serving plates while warm. Top with fresh blueberries, maple syrup, honey, or Greek yogurt as desired.

# Expert Advice:

01 -
  • They taste like dessert for breakfast but pack 13 grams of protein per serving, so you'll actually stay full.
  • The cottage cheese creates an almost custard-like interior that's genuinely hard to replicate any other way.
  • Fresh blueberries burst during cooking and create little pockets of jammy sweetness throughout.
02 -
  • If your cottage cheese is lumpy, spend 30 seconds whisking it hard with the eggs before adding milk—this is the difference between silky pancakes and grainy ones.
  • Don't walk away once you start cooking; the window between perfect and overcooked is about two minutes, and these pancakes go from golden to brown fast.
03 -
  • If your blueberries are frozen, thaw them slightly first and pat them dry, or they'll bleed into the batter and turn everything purple.
  • The batter thickens as it sits, so if you make it and walk away for ten minutes, add a splash more milk before cooking.
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