Blueberry Cottage Cheese Pancakes
Fluffy and protein packed pancakes made with cottage cheese and fresh blueberries. Golden on the outside, soft on the inside, and perfect for a satisfying breakfast or brunch.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- Butter or oil for greasing the pan
Instructions
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- In a bowl whisk together flour, sugar, baking powder, and salt.
- In another bowl mix cottage cheese, eggs, milk, and vanilla extract until combined.
- Gently combine wet and dry ingredients, stirring just until incorporated.
- Fold in fresh blueberries carefully.
- Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden brown and cooked through.
- Repeat with remaining batter and serve warm.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- If using frozen blueberries, add them straight from frozen to prevent bleeding.
- Adjust milk slightly if the batter feels too thick.
Find it online: https://tastyze.com/blueberry-cottage-cheese-pancakes/