Fluffy Cottage Cheese Pancakes with Berry Topping

Name: Fluffy Cottage Cheese Pancakes with Berry Topping
Total time: 20 min
Ingredients: 1/2 cup cottage cheese; 1/4 cup all-purpose flour; 1 large egg; 1 tablespoon sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 1/2 cup mixed berries (strawberries, blueberries, raspberries); Maple syrup (optional, for serving)

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1/2 cup cottage cheese
1/4 cup all-purpose flour
1 large egg
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup mixed berries (strawberries, blueberries, raspberries)
Maple syrup (optional, for serving)

Ingredient substitutions

All-purpose flour Use an equal amount of whole-wheat pastry flour; the pancakes may be slightly denser.
Mixed berries Use an equal amount of chopped peaches or sliced banana.
Maple syrup Serve with honey instead, using a similar drizzle.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein17 g

Carbohydrates45 g

Fat11 g

Fiber 4 g · Sugar 20 g · Sodium 620 mg

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Indulge in these light and fluffy cottage cheese pancakes, topped with a vibrant mix of fresh berries. Perfect for a delicious breakfast or a sweet snack!

Steps

In a bowl, mix together the cottage cheese, egg, sugar, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour a small ladle of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip and cook for another 2-3 minutes until golden brown.
Remove from the skillet and keep warm. Repeat with the remaining batter.
Serve the pancakes topped with fresh mixed berries and a drizzle of maple syrup if desired.

Tips for Fluffy Cottage Cheese Pancakes with Berry Topping

Small curds in the batter are normal; blending it completely smooth can make the pancakes less tender.
Keep the pancakes modest in size so the centers cook through before the outsides become too dark.
The berries should look plump and juicy; pat washed berries dry so excess water does not make the topping watery.

Drink pairing

A lightly sweet sparkling wine
Its lively bubbles complement the fluffy pancakes and fresh, tart berries without overwhelming their delicate flavor.

0% option: Black tea with a splash of milk

Storage

Refrigerate leftover pancakes and berries separately within 2 hours; keep for 3–4 days. Reheat the pancakes until steaming hot, and add the berries after reheating.

Frequently asked questions

How do I know the pancakes are cooked through?

They should be golden outside and set in the center, without wet batter when gently pressed or cut.

Can I make the batter ahead?

For the fluffiest result, cook it soon after mixing; baking powder gradually loses lift once combined with the wet ingredients.

Can I freeze cooked pancakes?

Yes. Freeze cooled pancakes in a sealed container with parchment between them for up to 2 months; thaw in the refrigerator and reheat until steaming hot.