Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Butter or oil for cooking
- Maple syrup, butter, or cream cheese glaze for serving
Instructions
- In a bowl, mix together cottage cheese, eggs, milk, sugar, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Combine the wet ingredients with the dry ingredients until just mixed — don’t overmix; a few small lumps are fine.
- Heat a skillet or griddle over medium heat and add butter or oil.
- Pour batter onto the skillet, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook until golden brown, another 1–2 minutes.
- Serve warm with maple syrup, a pat of butter, or a drizzle of cream cheese glaze.
Notes
Batter can be mixed ahead of time and refrigerated for up to 24 hours. Cooked pancakes can be stored in the fridge for 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pancakes, breakfast, cinnamon roll, high protein, quick meal