Cottage Cheese Berry Pancakes (Printable)

Light, protein-rich pancakes made with creamy cottage cheese and fresh berries—ideal for breakfast or a healthy meal.

# What Goes In:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup rolled oats
06 - 1/2 cup whole wheat flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or preferred sweetener (optional)

→ Add-ins

10 - 1 cup mixed berries (blueberries, raspberries, strawberries, fresh or frozen)
11 - Butter or oil for cooking

# How to Make It:

01 - In a blender or food processor, combine cottage cheese, eggs, milk, and vanilla extract. Blend until smooth.
02 - Add rolled oats, flour, baking powder, salt, and sugar to the blender. Blend until just combined and smooth without overmixing.
03 - Gently fold in the mixed berries by hand to distribute evenly throughout the batter.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with extra berries, yogurt, or maple syrup if desired.

# Expert Advice:

01 -
  • They're genuinely fluffy without feeling heavy, and the cottage cheese trick keeps them moist long after they cool.
  • One batch gives you over 13 grams of protein per serving, so you're actually full until lunch.
  • The berries burst while cooking, creating little pockets of sweetness that taste like you tried way harder than you did.
02 -
  • Don't skip blending the cottage cheese first; if you try to blend everything at once, you'll end up with cottage cheese chunks that never smooth out and ruin the texture.
  • Medium heat is your friend here—high heat burns the outside before the inside cooks through, and low heat makes them rubbery and dense.
03 -
  • If your batter seems thick, add milk one tablespoon at a time until it pours easily—cottage cheese can vary in moisture, so trust your eyes more than the recipe.
  • A pinch of cinnamon or lemon zest in the batter transforms these into something that tastes like you spent way more time on breakfast than you actually did.
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