Description
These cottage cheese hot cakes are fluffy, protein-rich pancakes made with simple ingredients. They’re easy to make, deliciously moist, and perfect for a nutritious breakfast or brunch.
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar (or honey)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1/2 cup milk (dairy or plant-based)
Instructions
- In a medium bowl, whisk together cottage cheese, eggs, and milk until smooth. For a smoother texture, blend the mixture in a blender.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture. Stir just until combined. Avoid overmixing.
- Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of batter per hot cake onto the skillet.
- Cook for 2–3 minutes, or until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with toppings of choice like fruits, syrup, or yogurt.
Notes
- Don’t overmix the batter to keep the hot cakes light and fluffy.
- Use a blender for a smoother consistency.
- Allow the batter to rest before cooking for fluffier cakes.
- Hot cakes can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat in the microwave for 20–30 seconds or thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 hot cakes
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 80mg
Keywords: cottage cheese pancakes, healthy breakfast, protein pancakes, fluffy hot cakes