Crispy on the outside and creamy on the inside, these Cottage Cheese Pancakes are known as French toast pancakes in our house. This is a delicious way to change up your pancake mornings!
Pancakes are such a great way to star the day! Want more pancakes? Try these Buttermilk Pancakes or these Lemon Ricotta Pancakes.
We eat a lot of pancakes in our house. And while I normally go for our regular pancake recipe, we definitely love to change things up from time to time.
And these Cottage Cheese Pancakes are a great way to change things up.
These pancakes are definitely not your typical pancakes. They get crispy on the outside and creamy on the inside. My family calls them French toast pancakes because their texture is reminiscent of French toast.
They really are so delicious, and a great way to start the day!
Ingredients
- Eggs: The eggs are one of the most important parts of this recipe that gives the pancakes their unique texture.
- Cottage Cheese: The cottage cheese is the other ingredient that makes these pancakes so unique. It creates these pockets of creamy goodness.
- Flour: I use all-purpose flour. I have not tested this recipe with any other flours, but feel free to do some experimenting!
- Sugar: The sugar gives the pancakes some sweetness, but it also helps to crisp up the outsides of the pancakes.
- Vanilla: This adds great flavor.
- Baking Powder: The baking powder is important for the pancakes to rise and become fluffy.
- Salt: This will balance all of the flavors.
- Butter: These butter has 2 very important rolls. First, it crisps the outsides of the pancakes, giving them their French toast texture. And second – these pancakes will stick to the pan very easily. The butter keeps them from sticking.
How to Make Cottage Cheese Pancakes
1: Whisk the eggs in a large bowl. You want to make sure the eggs are whisked well before adding in all of the other ingredients.
2: Add the remaining ingredients in with the eggs and mix to combine. The batter will be looser than a regular pancake batter.
3: Using a 12-inch nonstick skillet, melt 2 tablespoons of the butter. Once the butter is melted, pour the batter into the skillet. I like to make 4 pancakes at a time.
4: Once the pancakes have crisped around the edges, carefully flip the pancakes and cook on the second side until browned and cooked through.
5: Remove from the pan, and repeat with more butter and more batter until all of the pancakes have been made.
Tips and Tricks
- If your cottage cheese has some big curds, you’ll want to try to break them up before cooking the batter. I like to use my spatula and press the large curds against the side of the bowl.
- You can blend the cottage cheese before adding it, but then you lose the unique pockets of creamy
- A non-stick pan is important for this recipe. I have been using a GreenPan for the last year and have really liked it.
- We love eating these with syrup and berries, but you could also serve them with buttermilk syrup, strawberry syrup, coconut syrup, or lemon sauce.
Storage and Reheating
These pancakes are the best when they are freshly made. Once they cool off, they are not quite as good.
But if you do have leftovers, store them in an airtight container in the refrigerator. You can reheat them in the microwave, or gently in the oven or on the stove top. If you reheat them on the stovetop, you’ll want to add some extra butter to crisp up the outsides.
More Pancake Recipes
Oatmeal Pancakes with Chocolate Chips
Cornmeal Pancakes
Lemon Pancakes
Chocolate Chip Pancakes
Pumpkin Pancakes
Red Velvet Pancakes with Cream Cheese Icing
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Cottage Cheese Pancakes
Ingredients
- 4 eggs
- 1 1/2 cups cottage cheese
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
Instructions
- Crack the eggs in a large bowl. Beat the eggs just until they are broken up and combined.
- Add the cottage cheese, flour, sugar, vanilla, baking powder, and salt. Gently mix to combine.
- Heat a 12” nonstick skillet over medium heat. Add 2 tablespoons of the butter. Once it is melted, pour about 1/4 cup of the batter into the melted butter. I will usually try to cook 4 pancakes at a time.
- Fry until the pancakes are golden brown, then carefully flip and cook until the second side is golden.
- Remove the pancakes from the pan, then add another 2 tablespoons of butter to the pan. Cook another batch, and then if needed, use the last 2 tablespoons of butter to cook the final batch.
- Serve the pancakes warm with syrup, berries, or toppings of your choice.
Leave a Comment...