Cottage Cheese Berry Pancakes (Print Version)

Fluffy, protein-rich pancakes combining creamy cottage cheese and fresh mixed berries.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup rolled oats
06 - 1/2 cup whole wheat flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or preferred sweetener (optional)

→ Add-ins

10 - 1 cup mixed berries (blueberries, raspberries, strawberries, fresh or frozen)
11 - Butter or oil for cooking

# Directions:

01 - Combine cottage cheese, eggs, milk, and vanilla extract in a blender or food processor. Blend until smooth.
02 - Add rolled oats, flour, baking powder, salt, and sugar (if using) to the blender. Blend until just combined and smooth; avoid overmixing.
03 - Gently fold in the mixed berries by hand until distributed throughout the batter.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with additional berries, yogurt, or maple syrup if desired.

# Expert Advice:

01 -
  • They taste indulgent but won't leave you sluggish—the cottage cheese and eggs keep you satisfied for hours.
  • You can throw everything in a blender, which means minimal cleanup and maximum sleep-in vibes.
  • Frozen berries work just as well as fresh, so there's no season when these feel out of reach.
02 -
  • Blending cottage cheese smooth is non-negotiable—lumpy batter becomes lumpy pancakes that break apart and feel gritty.
  • Medium heat matters more than you'd think; go too hot and they'll burn before cooking through, go too cool and they'll be dense and pale.
03 -
  • Use frozen berries straight from the freezer without thawing—they stay intact better and won't water down your batter.
  • If your batter seems too thick, add milk a tablespoon at a time until it pours easily but still holds its shape on the griddle.
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