Cottage Cheese Blueberry Pancakes (Print View)

Light and fluffy pancakes with cottage cheese and fresh blueberries, ideal for a nourishing morning boost.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional

→ Add-ins

10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan

→ Optional Toppings

12 - Maple syrup or honey
13 - Greek yogurt

# Directions:

01 - In a large mixing bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar if using. Mix thoroughly to distribute leavening agents evenly.
03 - Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined. Do not overmix as this will result in tough pancakes.
04 - Fold the fresh blueberries into the batter using a spatula, being careful to distribute them evenly throughout.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
06 - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form across the surface and the edges begin to set.
07 - Using a spatula, carefully flip each pancake and cook for approximately 2 minutes on the second side until golden brown and cooked through.
08 - Repeat the cooking process with remaining batter, re-greasing the pan as needed between batches. Transfer finished pancakes to a warm plate.
09 - Arrange pancakes on serving plates and top with fresh blueberries, maple syrup, or Greek yogurt as desired. Serve immediately while warm.

# Expert Advice:

01 -
  • They're genuinely filling—the cottage cheese protein keeps you satisfied for hours without that mid-morning energy crash.
  • The batter comes together in minutes, so even on rushed mornings you can have homemade pancakes that taste way better than boxed mixes.
  • Blueberries add natural sweetness and antioxidants, so you feel good about what you're eating while enjoying real comfort food.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients—I learned this the hard way when my first batch turned out dense and rubbery instead of fluffy.
  • The batter thickens slightly as it sits, so if it seems thick when you first mix it, that's normal and actually a good sign for structure.
03 -
  • Keep the skillet temperature consistent at medium heat—too hot and the bottoms burn before the insides cook through, too cool and they spread into thin, rubbery crepes instead of stacking up fluffy.
  • If you want extra protein without changing the texture, vanilla protein powder blends seamlessly into the dry ingredients and makes these pancakes even more substantial for post-workout breakfasts.
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