Cottage Cheese Blueberry Pancakes

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Cottage Cheese Blueberry Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes (Serves 3–4)

Nutrition Facts (Per Pancake, approx. based on 10 pancakes)

Calories: 100
Protein: 5g
Fat: 5g
Saturated Fat: 2g
Carbohydrates: 10g
Sugar: 2g
Fiber: 0.5g
Sodium: 150mg

A fork holds a sliced stack of blueberry pancakes above a plate with more pancakes and blueberries, with some green leaves in the background.

How To Make Cottage Cheese Blueberry Pancakes

Eight bowls on a marble surface containing flour, vanilla extract, milk, cottage cheese, eggs, butter, blueberries, and a mix of sugar and baking powder.

Ingredients

  • 1 cup cottage cheese (full-fat or low-fat, your choice)
  • 2 large eggs
  • 1/4 cup milk (any kind)
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or neutral oil (plus more for the pan)
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp sugar (optional, or to taste)
  • Pinch of salt
  • 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)
A stack of blueberry pancakes on a white plate, topped with fresh blueberries. A fork holds a bite-sized piece in front of the stack.

Step-by-Step Guide

1. Whisk wet ingredients:

In a large bowl, mix the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth.

  • A white mixing bowl with a portion of cottage cheese, next to a bowl containing two cracked eggs and a partial view of a bowl of flour on a marble countertop.
  • A glass bowl with two raw eggs is held above a white mixing bowl containing a mound of ricotta cheese, on a marble countertop.
  • A glass measuring cup pours milk into a mixing bowl containing eggs and ricotta cheese on a marble countertop.
  • A bowl containing two eggs, milk, and ricotta cheese. A hand is pouring vanilla extract from a small cup into the bowl.
  • A bowl containing eggs, milk, and other ingredients, with melted butter being poured in from a glass container on a marble countertop.
  • A white mixing bowl with a spout containing a smooth, light yellow batter sits on a white marble surface.

It’s okay if the cottage cheese is a bit chunky.

If you prefer a smooth consistency, you can blend the batter.

2. Mix dry ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

  • Two glass bowls on a marble surface, one containing flour and the other holding cornmeal and a white powder, possibly baking powder or baking soda.
  • A clear glass bowl containing flour, cornmeal, baking soda, and other dry ingredients sits on a white marble surface.

3. Combine:

Gently stir the dry ingredients into the wet mixture. Do not overmix — a few lumps are fine.

  • A large white mixing bowl with yellow batter and a smaller bowl of flour with a spoon on a marble countertop.
  • A mixing bowl containing yellow batter with a mound of flour on top, next to a small bowl of flour on a white marble surface.
  • A white mixing bowl containing smooth, yellow batter sits on a white marble countertop.

Fold in the blueberries.

  • A white mixing bowl with yellow batter and frozen berries on top, next to a smaller bowl with additional frozen berries on a white marble surface.
  • A white mixing bowl containing thick, lumpy batter with visible blueberries, placed on a marble countertop.

4. Rest the batter (optional but helpful):

Let the batter sit for 5–10 minutes to hydrate the flour and activate the leavening.

5. Cook:

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake.

Two uncooked blueberry pancakes in a nonstick frying pan on a white marble surface.

Cook 2-3 minutes per side, until golden and fluffy.

Two golden-brown pancakes with visible blueberries cook in a nonstick frying pan on a white marble surface.
A plate of golden-brown pancakes is placed on a white towel with a striped cloth in the background, on a marble surface.

Serve warm with your favorite toppings.

A stack of blueberry pancakes on a white plate, topped with fresh blueberries, with additional pancakes and berries in the background.

FAQ

Can I use ricotta instead of cottage cheese?

Yes, but the texture and protein content will be slightly different.

Cottage cheese gives more body and protein.

Can I make the batter ahead of time?

It’s best cooked fresh, but you can mix the dry and wet ingredients separately ahead and combine right before cooking.

Can I freeze these pancakes?

Yes! Let them cool completely, then freeze in a single layer.

Reheat in a toaster or oven.

Can I use whole wheat flour?

Yes, though the texture will be slightly denser.

Try half whole wheat and half all-purpose for balance.

Can I omit the sugar?

Absolutely.

The blueberries and toppings can provide plenty of sweetness.

A stack of blueberry pancakes sits on a white plate, topped with fresh blueberries, with more blueberries and green leaves in the background.

Cottage Cheese Blueberry Pancakes

Print Recipe
A fork holds a sliced stack of blueberry pancakes above a plate with more pancakes and blueberries, with some green leaves in the background.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 1 cup cottage cheese full-fat or low-fat, your choice
  • 2 large eggs
  • 1/4 cup milk any kind
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or neutral oil plus more for the pan
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp sugar optional, or to taste
  • Pinch of salt
  • 3/4 cup fresh or frozen blueberries if frozen, don’t thaw

Instructions

  • Whisk wet ingredients: In a large bowl, mix the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. It’s okay if the cottage cheese is a bit chunky. If you prefer a smooth consistency, you can blend the batter.
  • Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  • Combine: Gently stir the dry ingredients into the wet mixture. Do not overmix — a few lumps are fine. Fold in the blueberries.
  • Rest the batter (optional but helpful): Let the batter sit for 5–10 minutes to hydrate the flour and activate the leavening.
  • Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake. Cook 2-3 minutes per side, until golden and fluffy.
  • Serve warm with your favorite toppings.
Servings: 8 pancakes
Calories: 100kcal
A stack of blueberry pancakes on a white plate, topped with fresh blueberries. A fork holds a cut slice, and extra blueberries are in a bowl nearby.

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