Cottage Cheese Pancake

Everything goes in the blender. Cottage cheese, eggs, flour, and oil get blitzed until smooth, then spooned straight onto a hot griddle. No mixing bowls, no sifting, no separating eggs. These are the easiest pancakes you’ll ever make.

Six eggs and a cup of cottage cheese make these pancakes seriously high in protein compared to a standard flour-based stack. The cottage cheese melts into the batter during blending, creating a creamy, tender pancake that’s richer than it looks. You won’t taste curds or see any lumps.

The batter is thinner than traditional pancake batter, closer to a crepe consistency. Making them small (silver dollar sized) gives them more structure and makes them easier to flip without folding or tearing.

Watch for bubbles just like regular pancakes. When the surface is dotted with small holes and the edges look set, flip. The second side cooks faster, usually just a minute or so.

Chef Tips

• Blend until completely smooth. Any remaining cottage cheese curds will create uneven texture.
• Heat the griddle to medium. Too hot and the outside browns before the egg-heavy batter cooks through.
• Oil the griddle lightly between batches. The oil in the batter helps, but these can still stick on a dry surface.
• Serve immediately. These pancakes are best hot off the griddle when they’re still soft and creamy inside.

Variations

• Add a teaspoon of vanilla extract and a tablespoon of sugar to the blender for a sweeter breakfast pancake.
• Fold blueberries or sliced bananas into the blended batter by hand for a fruit version.
• Use ricotta cheese instead of cottage cheese for an even richer, Italian-inspired pancake.