These easy whole wheat cottage cheese pancakes have a light and fluffy texture, and they are much higher in protein than traditional pancakes. This slightly nutty and delicious recipe is a great and healthy start of your day.
This recipe will put all the negative vibes about whole wheat and cottage cheese to bed. Fluffy, flavorful, and healthy, all in one recipe.
- Bitterness from the whole wheat – no way – unless your whole wheat flour was stored too long and turned on you.
- Lumpy consistency and sour taste of cottage cheese – no way – mix it in a blender and it is as smooth as milk. BTW, most pancake batters are lumpy do begin with. Maybe it is more the idea of those tiny curd balls that you may see if you don’t blend it. The sour taste of cottage cheese does not differ very much as the buttermilk you’ll find in more traditional pancakes.
Key Ingredients in This Recipe
- Whole wheat flour – all purpose flour also works
- Cottage cheese – any fat level will work
- Baking powder
- Cinnamon
- Salt
- Eggs
- Maple syrup (also for topping)
- Vanilla extract
- Milk
How to Make Whole Wheat Cottage Cheese Pancakes
Step 1 – Mix the dry ingredients; whole wheat flour, cinnamon, salt and baking powder.
Step 2 – Add the wet ingredients; cottage cheese, eggs, maple syrup, vanilla extract and milk, to a blender and pulse until smooth.
This step will add air to the blender and will help getting fluffy pancakes.
Step 3 – Combine wet and dry ingredients until well mixed. Don’t overmix as you may mix the air out of the batter.
Step 4 – Now bake the pancakes. This recipe is based on 1/4 cup of batter for each pancakes and they will be around 4-inch in diameter. You can use cookie rings to get beautiful round pancakes if you have difficulties creating round circles. I know I frequently do.
Bake pancakes, using non-stick spray or butter, for 3-4 minutes on one side and then an additional 2-3 minutes on the flip side.
This is how thick the pancakes will become. Nice, isn’t it.
Serve the pancakes with fresh fruits, some maple syrup and some butter. Have a wonderful breakfast !
Other Pancake Recipes to Try
Whole Wheat Cottage Cheese Pancakes
Ingredients
- 3/4 cup whole wheat flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cup cottage cheese
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons milk (NOTE 1)
- butter for baking
Instructions
- Combine the 4 dry ingredients; whole wheat flour, baking powder, cinnamon and salt.
- In a food processor, blender or use an immersion blender combine cottage cheese, eggs, maple syrup, vanilla extract and milk and blend smooth. (NOTE 2)
- Add wet ingredients to wheat flour mix and stir to combine. (NOTE 3)
- Heat you skillet or griddle on medium heat and add a dollop of butter. When melted and hot, add multiple (depending on the size of your skillet or griddle) 1/4 cups of batter into your skillet. Total number of pancakes is about 8 (4 for each person)
- Cook the pancakes about 3-4 minutes, flip and cook an additional 2-3 minutes.
- Serve pancakes with butter, maple syrup and/or fresh fruit.
Notes
- You can use almond milk, soy milk or oat milk if you like.
- If you want to mix by hand, that is of course fine as well, but you may not be able to get the batter as smooth and the pancakes may still have tiny white speckles of cottage cheese visible.
- Since not all wheat flour is the same, you may need to add another tablespoon of milk to thin the batter a little.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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