High Protein Blueberry Cottage Cheese Pancakes
My high protein blueberry cottage cheese pancakes are soft, fluffy, and packed with juicy berries. Cottage cheese adds extra protein and keeps the pancakes tender and moist, making them perfect for cozy breakfasts that actually keep you full.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup milk
- 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
- n a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. A few little cottage cheese curds are completely fine here—they melt right into the pancakes as they cook.
- In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix the batter or the pancakes can turn out dense instead of fluffy. Fold in the blueberries at the end.
- If you have a few extra minutes, let the batter rest for about 5–10 minutes before cooking. It helps the pancakes puff up a little better and gives the flour time to fully hydrate.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter for each pancake and cook for 2–3 minutes per side, until golden brown and cooked through.
- Serve warm with maple syrup and your favorite toppings.