For breakfast, the first thing I think of is pancakes. But not just any pancakes—cottage cheese pancakes.

Their creamy, decadent texture and tangy flavor make them the perfect base for all sorts of ingredient combinations. In a fit of pancake enthusiasm, I compiled a list of 25 absolutely delicious pancake varieties, each with its own distinct voice, that I turn to when I’m in the mood for something pancake-y.

Mornings when I don’t want something sweet, I have the spinach and feta pancakes with cotija. When I want to go wild with the flavors of fall, I make the pumpkin pie pancakes.

And then, of course, there are the lemon blueberry pancakes, which are every bit as good as they sound. A good pancake has a slightly crispy edge, is tender and fluffy on the inside, and is helped along by the occasional drizzle of maple syrup.

These cottage cheese pancakes have all that going for them and more, thanks to the multitude of flavoring options that keep things interesting.

The 25 Best Cottage Cheese Pancakes

1. Lemon Poppy Seed Cottage Cheese Pancakes

Lemon Poppy Seed Cottage Cheese Pancakes are loved by me because they mix fluffy, protein-packed cottage cheese with zesty lemon zest and crunchy poppy seeds. Simple ingredients like eggs and all-purpose flour help to make these Cottage Cheese Pancakes.

Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking powder

Instructions

1. In a big mixing bowl, blend the cottage cheese, the eggs, and the sugar. Whisk it all together until it is entirely smooth.

2. Incorporate the flour, baking powder, lemon zest, and poppy seeds into the mixture until just integrated.

3. A non-stick skillet should be preheated over medium heat and lightly coated with cooking spray or butter.

4. For every pancake, batter 1/4 cup into the skillet and cook until bubbles form on the surface. Wiggle the spatula and flip; cook until golden brown. Repeat with remaining batter.

2. Blueberry Almond Cottage Cheese Pancakes

My favorite pancakes to whip up are Blueberry Almond Cottage Cheese Pancakes. They call for cottage cheese, eggs, all-purpose flour, almond flour, and fresh blueberries, making for a pancake that is remarkably rich in both protein and fruit.

Ingredients
1 cup cottage cheese
2 large eggs
1/2 cup all-purpose flour
1/2 cup fresh blueberries
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine cottage cheese, eggs, sugar, and vanilla extract, mixing thoroughly until the ingredients are well incorporated.

2. Carefully mix in all-purpose flour and almond flour until just combined.

3. Stir in the blueberries carefully.

4. Preheat a nonstick skillet over medium heat and grease it lightly. Pour in approximately 1/4 cup of pancake batter for each pancake and cook until bubbles form on the surface and the edges are set. Then flip, and cook until golden brown. Serve warm.

3. Chocolate Chip Cottage Cheese Pancakes

Chocolate Chip Cottage Cheese Pancakes are a breakfast delight. My recipe calls for cottage cheese, eggs, flour, and sweet vanilla.

But the secret to their deliciousness? It’s mixing in the chocolate chips.

They create the perfect complement to the pancakes’ creamy texture—and, oh yeah, the pancake’s perfectly fine without them, but chocolatey goodness takes them to another level.

Ingredients

1 cup cottage cheese
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chocolate chips

Instructions

1. In a mixing bowl, mix cottage cheese, eggs, flour, baking powder, sugar, and vanilla extract until fully combined and smooth.

2. Fold in the chocolate chips gently and ensure they are evenly distributed all over the batter.

3. Warm a non-stick pan on medium heat. Lightly grease the pan with butter or cooking spray.

4. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes on each side or until the pancake is golden brown and cooked through. Serve warm.

4. Apple Cinnamon Cottage Cheese Pancakes

I take pleasure in preparing pancakes in a unique style. These are not your average pancakes.

They are made not with flour, but with rolled oats, a much healthier ingredient that gives the pancakes a lightness that is counterintuitive, considering the heft that pancakes tend to have. They are also sweetened with applesauce and flavored with cinnamon.

Ingredients

1 cup cottage cheese
1 cup rolled oats
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Instructions

1. Mix the cottage cheese, rolled oats, eggs, applesauce, cinnamon, baking powder, and vanilla extract in a blender until smooth.

2. A non-stick skillet should be preheated over medium heat and lightly coated with cooking spray or oil.

3. Small amounts of batter should be poured onto the skillet, and then allowed to cook for about 2 to 3 minutes, or until bubbles form on the surface and the edges are set. After that, the small cakes should be flipped and the other side cooked for another 2 minutes until they are golden brown.

4. Warm the pancakes and serve them with your choice of syrup, fresh apples, or other toppings.

5. Pumpkin Spice Cottage Cheese Pancakes

Preparing Pumpkin Spice Cottage Cheese Pancakes is something I truly enjoy. That may sound a little odd, given that some people associate cozy autumn breakfasts with pumpkin muffins and cinnamon rolls.

But for me, making—and eating—pumpkin pancakes, with their rolled-oat, pumpkin-pie-spice personality, is an invigorating way to greet the season.

Ingredients

1 cup cottage cheese
1 cup rolled oats
3 large eggs
2 tablespoons maple syrup
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Instructions

1. Mix the cottage cheese, rolled oats, eggs, maple syrup, baking powder, pumpkin pie spice, and vanilla extract in a blender. Blend until completely smooth and flawlessly combined.

2. Preheat a non-stick skillet or griddle over medium heat and very lightly coat it with butter or oil.

3. Place approximately 1/4 cup of batter onto the skillet for each pancake. Wait until bubbles have formed on the surface, about 2-3 minutes, before flipping the pancake over. Allow the pancake to cook on the other side until it has turned a golden brown. Serve this pancake in a pile topped with whatever you like.

6. Banana Nut Cottage Cheese Pancakes

My favorite breakfast to prepare and eat is Banana Nut Cottage Cheese Pancakes. They are a splendid morning dish, replete with the wholesome goodness of cottage cheese, mashed bananas, rolled oats, and walnuts.

And they are not only good for you; they are also very tasty!

Ingredients

• 1 cup cottage cheese
• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup rolled oats
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. In a big mixing bowl, blend the cottage cheese, mashed bananas, and eggs. Mix until well blended.

2. Mix in the rolled oats, chopped walnuts, vanilla extract, and ground cinnamon until completely integrated.

3. Warm a non-stick frying pan over medium heat and give it a light coating of cooking oil. For each pancake, pour approximately 1/4 cup of pancake batter onto the skillet. Allow to cook until bubbles blow up through the batter and the edges of the pancake look set, about 2-3 minutes per pancake.

4. Serve the pancakes warm after flipping them and cooking them for an additional 2 minutes or until they’re golden brown.

7. Matcha Green Tea Cottage Cheese Pancakes

Nutritious breakfasts are my jam. I adore concocting unusual—but oh-so-good!—creations to start my day.

Matcha Green Tea Cottage Cheese Pancakes are one such favorite. They’re a lovely mix of fluffy, healthy, and downright delicious!

Despite their high protein and low carb credentials, you wouldn’t know it from the taste. They have a sweet and subtle green tea flavor from my go-to, the Jade Leaf Organic Culinary Matcha, which, by the way, is super easy to whip up!

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon matcha green tea powder
• 1 tablespoon honey or maple syrup
• 1 teaspoon baking powder
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the eggs, honey (or maple syrup), and matcha powder with the cottage cheese. Mix very well until smooth.

2. Add the wet ingredients to the all-purpose flour, baking powder, and salt. Stir until just combined; do not overmix.

3. A skillet or griddle should be preheated over medium heat to non-stick perfection. Either cooking spray or a pat of butter can be used to grease the pan lightly, the latter of which may add a touch of flavor to the pancakes. Then, pour in the batter. If using the 1/4 cup measure suggested in the recipe, you should have enough batter for two pancakes.

4. Sauté until tiny bubbles appear on the surface and the edges appear firm, approximately 2-3 minutes. Turn and sauté for an additional 1-2 minutes until golden. Serve warm with toppings of your choice.

8. Spinach and Feta Cottage Cheese Pancakes

Savory Spinach and Feta Cottage Cheese Pancakes are a delightful spin on traditional cottage cheese pancakes that blend fresh spinach, crumbled feta, and the protein-rich superstar cottage cheese into a nutritious and tasty breakfast or brunch option.

Ingredients

1 cup cottage cheese
1/2 cup all-purpose flour
2 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 teaspoon baking powder
Salt and pepper to taste

Instructions

1. In a big mixing bowl, combine the cottage cheese, eggs, and flour. Mix until smooth.

2. Include the chopped spinach, crumbled feta cheese, baking powder, salt, and pepper in the mixture. Stir until well combined.

3. Warm a non-stick frying pan over medium heat and very lightly grease it. Pour a small amount of the batter onto the frying pan to form pancakes. Cook for 2-3 minutes on each side or until golden brown and cooked through.

4. Serve at a warm temperature with your choice of toppings, such as yogurt or extra feta cheese, for an excellent starter.

9. Raspberry Vanilla Cottage Cheese Pancakes

Raspberry Vanilla Cottage Cheese Pancakes are a favorite of mine to prepare, especially because the ingredients I use make them so thoroughly delicious. Cottage cheese (my new favorite pancake ingredient), fresh raspberries, and a hint of vanilla extract make these fluffy pancakes take breakfast in a wickedly delightful direction.

Ingredients

1 cup cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup fresh raspberries

Instructions

1. In a bowl, mix together the cottage cheese, eggs, and pure vanilla extract until smooth. Add in the honey (or maple syrup) and continue mixing until fully incorporated.

2. Incorporate the flour and baking powder into the blend and mix until just combined. Gently fold in the fresh raspberries.

3. A non-stick skillet should be preheated to medium. Grease lightly with cooking spray or butter. For each pancake, pour about 1/4 cup of batter onto the skillet.

4. Prepare for 2 to 3 minutes on each side, or until the pancakes are golden brown and cooked through. Serve warm with your favorite toppings.

10. Carrot Cake Cottage Cheese Pancakes

I adore preparing pancakes for breakfast, especially my Carrot Cake Cottage Cheese Pancakes. They take the pancake to a whole new level.

With cottage cheese, grated carrots, and rolled oats, they are a protein-packed and nutritious option. I could eat them every day.

Ingredients
1 cup cottage cheese
1 cup grated carrots
3 large eggs
1/2 cup rolled oats
1 tablespoon honey
1 teaspoon baking powder
1 teaspoon cinnamon

Instructions

1. In a blender, mix the cottage cheese, eggs, and honey until smooth.

2. Include the rolled oats, baking powder, and cinnamon, and mix until the oats are ground very finely.

3. Incorporate the grated carrots thoroughly into the mixture.

4. Preheat a skillet over medium heat and pour batter in to form pancakes, cooking until bubbles appear on the surface, then flipping and cooking until golden brown on both sides. Serve warm.

11. Coconut Pineapple Cottage Cheese Pancakes

These Pancakes with Pineapple and Coconut are a delicious tropical twist on traditional pancakes. They are made with cottage cheese, crushed pineapple, and shredded coconut.

My husband and I had them for breakfast this morning, and let me tell you that the sweet and savory combination is pretty unique!

Ingredients

• 1 cup cottage cheese
• 1 cup crushed pineapple, drained
• 1/2 cup shredded unsweetened coconut
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder

Instructions

1. In a large bowl, combine the following until they’re well mixed:
low-fat cottage cheese, can of crushed pineapple, undrained, pkg. of shredded coconut,2 whole eggs

2. In a separate bowl, blend the flour, sugar, and baking powder together thoroughly.

3. Add the dry ingredients to the wet ingredients in a slow, steady stream, stirring gently until the batter is combined but still slightly lumpy.

4. Warm a skillet that is non-stick over a medium range of temperature, and proceed with cooking the pancakes until each side has achieved a golden brown status—about 2-3 minutes per side. Serve immediately and enjoy while the cakes are still warm.

12. Chia Seed Cottage Cheese Pancakes

Chia Seed Cottage Cheese Pancakes are a nutritious twist on traditional pancakes. Cottage cheese, chia seeds, and eggs are the main ingredients in these pancakes, but they also call for a rather healthy dollop of honey.

Of course, that’s not the only option if you don’t happen to have honey sitting around.

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a big bowl, blend the cottage cheese, eggs, sweetener (honey or maple syrup), and chia seeds until the mixture is homogeneous.

2. Combine the all-purpose flour, baking powder, and salt in a bowl, and stir until the mixture smooths into a batter.

3. A non-stick skillet should be heated to medium and lightly greased with oil or butter. The batter should be poured into the skillet about 1/4 cup at a time for each pancake.

4. For about 2-3 minutes on each side, or until they are golden brown and cooked through, cook the pancakes. Serve warm with your choice of toppings.

13. Honey Walnut Cottage Cheese Pancakes

I adore preparing Honey Walnut Cottage Cheese Pancakes with the ingredients that I believe make for the ultimate pancake: cottage cheese, eggs, and honey. These ingredients come together in fluffy pancakes that have a hint of sweetness and nutty crunch, making them perfect for any breakfast or brunch.

Ingredients

1 cup cottage cheese
2 large eggs
1/2 cup all-purpose flour
1/4 cup chopped walnuts
2 tablespoons honey
1 teaspoon baking powder

Instructions

1. In a substantial mixing bowl, combine the cottage cheese, eggs, honey, and flour, and mix them together until they are well combined.

2. Incorporate the baking powder and chopped walnuts into the mixture. Stir gently to evenly distribute the ingredients.

3. Place a non-stick skillet over medium heat and lightly coat it with grease. Pour 1/4 cup of batter for each pancake onto the skillet.

4. Heat until the surface has formed bubbles and the edges look set, about 2-3 minutes. Flip and heat for another 2 minutes, or until golden brown. Serve with honey and walnuts, if desired, and enjoy!

14. Mango Ginger Cottage Cheese Pancakes

I adore crafting one-of-a-kind breakfasts, such as my Mango Ginger Cottage Cheese Pancakes. They combine cottage cheese, fresh diced mango, and ginger, along with a few other choice ingredients, to create a supremely flavorful start to my day.

These pancakes are not yet my breakfast of choice, but they are on the short list of contenders.

Ingredients

1 cup cottage cheese
1 cup diced mango
1 tablespoon grated fresh ginger
2 eggs
1/2 cup whole wheat flour
1 teaspoon baking powder
1 tablespoon honey

Instructions

1. In a sizable bowl, blend the ingredients—cottage cheese, diced mango, grated ginger, and eggs—until they are well mixed.

2. Incorporate the whole wheat flour and baking powder into the wet mixture, and mix until the batter is smooth.

3. A non-stick skillet should be heated to a medium temperature and lightly greased. For each pancake, pour about 1/4 cup of the batter onto the skillet.

4. Prepare each pancake for roughly 2-3 minutes on either side, or until each one is golden brown and thoroughly cooked. Before serving, drizzle with honey.

15. Sweet Potato Cottage Cheese Pancakes

I like to prepare Pancakes with Sweet Potatoes and Cottage Cheese. They have simple, good-for-you ingredients like cooked sweet potato, cottage cheese, and eggs, with just a hint of cinnamon.

It is a delightful take on traditional Cottage Cheese Pancakes.

Ingredients

1 cup sweet potato, cooked and mashed
1 cup cottage cheese
2 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt

Instructions

1. In a big bowl, blend together the sweet potato, cottage cheese, and eggs. Mix until combined.

2. In another bowl, blend the flour, baking powder, cinnamon, and salt.

3. Slowly incorporate the dry ingredients into the wet ingredients, mixing until only just combined.

4. Warm a non-stick skillet over gentle heat and add a trace of oil or cooking spray. Pour 1/4 cup of batter for each pancake and watch as the surface gradually transforms from shiny liquid to solid; bubbles will form along the way. When the pancakes are sufficiently bubbly, carefully flip each one over and finish cooking until golden brown on both sides. Serve hot.

16. Strawberry Basil Cottage Cheese Pancakes

Strawberry Basil Cottage Cheese Pancakes are a combination of the creamy texture of cottage cheese and fresh ingredients like rolled oats, basil, and strawberries. They’re a unique twist on traditional pancakes, and I’m here for it.

I mean, who wouldn’t want to experience the flavor of a pancake that is both nutritious and, as they say, in no way can be likened to “just another pancake”?

Ingredients

• 1 cup cottage cheese
• 1 cup rolled oats
• 2 large eggs
• 1 tablespoon fresh basil, chopped
• 1 cup strawberries, chopped
• 1 teaspoon baking powder
• 1 tablespoon honey or maple syrup

Instructions

1. In a blender, mix the cottage cheese, rolled oats, eggs, basil, and baking powder. Blend until a smooth batter forms.

2. In the batter, fold in the chopped strawberries, reserving some for garnish if you want.

3. Preheat a medium non-stick skillet and lightly grease it. For each pancake, pour approximately 1/4 cup of batter into the pan. When small bubbles form on the surface, flip them and cook until golden brown on the other side.

4. Serve warm, drizzled with honey or maple syrup, and if desired, garnish with additional strawberries and basil.

17. Lemon Blueberry Cottage Cheese Pancakes

Lemon Blueberry Cottage Cheese Pancakes please me with their delightful blend of lemon zest, cottage cheese, and fresh blueberries. Fluffiness and pancakes seem to go hand in hand, and that’s certainly the case here.

These pancakes are not only fluffy but also packed with protein, making this a fun and healthy breakfast.

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1 tablespoon lemon zest
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup fresh blueberries
• 2 tablespoons sugar

Instructions

1. In a big bowl, combine the cottage cheese, eggs, lemon zest, and sugar until they’re mixed well.

2. In another bowl, combine the flour and baking powder and mix well. Gradually add this mixture to the first mixture, stirring until just combined, which means you do not stir until it is a smooth batter.

3. Blueberries should be folded in gently.

4. Preheat a non-stick skillet over medium heat. For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown. Serve warm.

18. Zucchini Bread Cottage Cheese Pancakes

My pleasure is creating Cottage Cheese Zucchini Bread Pancakes with the help of cottage cheese, zucchini, and eggs. This recipe calls for all-purpose flour, baking powder, and a healthy dose of cinnamon, yielding a decadent pancake-like brunch side that does weird, wonderful things with the texture of the pancake and makes it unlike any pancake you’ve ever had.

Ingredients

• 1 cup cottage cheese
• 1 cup grated zucchini
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. In a mixing bowl, combine the cottage cheese, the grated zucchini, and the eggs. Mix until well combined.

2. In a separate bowl, mix together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture in increments, stirring to just combine after each addition, until the batter forms and the ingredients cohere.

3. A skilled non-stick skillet belongs over medium heat on the stovetop, preheating for a few minutes. The pan’s surface should be lightly greased with either butter or oil before any food is introduced.

4. To make pancakes, pour the pancake mixture onto the skillet and cook for 2-3 minutes on each side or until golden brown. Serve warm.

19. Peanut Butter Cottage Cheese Pancakes

Discover the deliciousness of Peanut Butter Cottage Cheese Pancakes. This protein-packed, flavorful breakfast treat is composed of creamy peanut butter, almond flour, and honey mixed with cottage cheese and eggs.

It’s a pancake, but not as you know it.

Ingredients

1 cup cottage cheese
1/2 cup creamy peanut butter
2 large eggs
1/4 cup almond flour
1 tablespoon honey
1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, blend the cottage cheese, creamy peanut butter, eggs, honey, and vanilla extract. Stir until smooth.

2. Slowly incorporate the almond flour, mixing until completely combined and the batter is homogeneous.

3. A non-stick skillet should be preheated over medium heat. For each pancake, about 1/4 cup of batter should be scooped onto the skillet.

4. Each pancake should be cooked for 2-3 minutes on each side, or until golden brown and cooked through. They may be served warm.

20. Blackberry Lemon Cottage Cheese Pancakes

Blackberry Lemon Cottage Cheese Pancakes are the breakfast food I love, because they take creamy cottage cheese and combine it with fresh blackberries and zesty lemon for a delightful twist. I find the pancakes themselves to be perfectly fluffy, with a touch of sweetness and a punch of citrus that isn’t shy at all.

Ingredients
1 cup cottage cheese
2 large eggs
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon sugar
1 cup fresh blackberries
1 teaspoon baking powder

Instructions

1. In a sizable mixing bowl, combine the cottage cheese and eggs. Using a whisk, mix them together until they are well incorporated.

2. Incorporate the flour, lemon zest, sugar, and baking powder into the cottage cheese mixture. Blend until barely combined and smooth.

3. Carefully mix the blackberries into the batter, so they are well-dispersed and evenly spread throughout.

4. Place a pan over medium heat. Pour 1/4 cup of the batter into the pan for each pancake. Do not overcrowd the pan. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown. Serve warm.

21. Orange Cranberry Cottage Cheese Pancakes

In my opinion, the breakfast alternative of Orange Cranberry Cottage Cheese Pancakes is hard to beat. Composed of cottage cheese, all-purpose flour, orange juice, and zest, plus some protein powder, these pancakes are amply rising, fluffy, and full of breakfasts-bound deliciousness.

Dried cranberries contribute a tangy twist that makes these pancakes sing.

Ingredients

• 1 cup cottage cheese
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/2 cup dried cranberries
• 1 teaspoon baking powder

Instructions

1. In a large bowl, combine the cottage cheese, flour, eggs, orange juice, orange zest, and baking powder until just mixed.

2. With the batter, fold in the cranberries that have been dried and are no longer moist.

3. A non-stick skillet should be preheated over medium heat, and lightly greased. For each pancake, pour approximately 1/4 cup of batter into the skillet.

4. Brown on one side, then flip and brown on the other, and serve warm.

22. Maple Bacon Cottage Cheese Pancakes

Cottage Cheese Pancakes are elevated with crumbled bacon, maple syrup, and a fluffy batter made with all-purpose flour and eggs. I love how the Cottage Cheese Pancake Base, this portion of which serves two, can be made sweet or savory: My Maple Bacon Cottage Cheese Pancakes offer a delectable twist on a breakfast classic.

Ingredients

• 1 cup cottage cheese
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 tablespoon maple syrup
• 4 strips cooked bacon, crumbled
• Butter or oil for cooking

Instructions

1. In a big bowl, combine the cottage cheese, flour, and baking soda, mixing them together until they are well combined.

2. Add the eggs and maple syrup to the mixture and stir until you reach a consistent batter.

3. Incorporate the crumbled bacon pieces, using a gentle folding motion.

4. Preheat a non-stick skillet over medium heat. Lightly coat the skillet with butter or oil. Pour batter into the skillet, cooking each pancake until it is golden brown on both sides. Serve warm with the toppings of your choice.

23. Pear and Cardamom Cottage Cheese Pancakes

I adore preparing Pear and Cardamom Cottage Cheese Pancakes. This delightful breakfast dish combines the fragrant spices found in a mixture of cottage cheese, grated pear, and ground cardamom.

Pancakes, in my world, are another form of cake. They are a special treat at any time of day.

Ingredients

1 cup cottage cheese
1 cup all-purpose flour
2 large eggs
1 pear, grated
1 teaspoon ground cardamom
1 tablespoon honey or sugar
1 teaspoon baking powder

Instructions

1. In a large mixing bowl, blend the cottage cheese, eggs, and honey until the mixture is smooth.

2. Incorporate the grated pear, mixing it in well, and then add the ground cardamom, stirring it in well.

3. In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.

4. Warm a skillet that’s been lightly coated with oil over medium heat. For each pancake, pour approximately 1/4 cup of the batter onto the skillet. Watch as bubbles appear and form on the surface, signaling that it is time to flip the pancake. Serve when both sides are golden brown and it is warm.

24. Avocado Lime Cottage Cheese Pancakes

I adore Cottage Cheese Pancakes made with avocado, cottage cheese, and eggs. These pancakes, served for breakfast, have an unusual and delicious twist: They’re flavored with lime juice.

Ingredients
1 ripe avocado
1 cup cottage cheese
2 large eggs
1 tablespoon lime juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

1. In a large mixing bowl, smash the avocado till it is smooth. Add the cottage cheese, eggs, and lime juice, and mix it all together until well combined.

2. In a different bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in a slow, steady stream, mixing with a whisk until everything is just combined. Do not overmix.

3. Preheat a medium, non-stick skillet or griddle. Pour 1/4 cup batter for each pancake onto the skillet. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.

4. Warm the dish and serve it with your choice of toppings, which can include more lime or avocado, to name just two options.

25. Cherry Almond Cottage Cheese Pancakes

Cherry Almond Cottage Cheese Pancakes are a dish I truly adore because they meld the creamy texture of cottage cheese with the sweetness of cherries and a lovely almond aroma. These pancakes are a delightful morning treat, and not just because they’re so tasty.

They are also a good source of protein and packed with natural sweetness.

Ingredients

1 cup cottage cheese
1/2 cup all-purpose flour
2 large eggs
1 tablespoon almond extract
1/2 cup pitted and chopped cherries
1 tablespoon sugar
1/2 teaspoon baking powder

Instructions

1. In a sizable mixing bowl, combine the cottage cheese, flour, and eggs thoroughly.

2. Mix together well the following ingredients: almond extract, chopped cherries, sugar, and baking powder.

3. Heat a non-stick skillet over medium heat and lightly grease it.

4. For each pancake, pour 1/4 cup of the batter onto the skillet and cook until bubbles form and the edges are set, about 3 minutes on each side. Serve warm.