Cottage Cheese Pancakes Strawberry (Printable)

Protein-rich cottage cheese pancakes paired with vibrant fresh strawberry syrup for a delicious morning delight.

# What Goes In:

→ Pancakes

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking

→ Fresh Strawberry Syrup

09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon lemon juice

# How to Make It:

01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and cool slightly.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on serving plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

# Expert Advice:

01 -
  • These pancakes stay fluffy and protein-packed without feeling heavy or dense, which honestly shocked me the first time I made them.
  • The strawberry syrup tastes like summer captured in a saucepan, bright and tart without any processed sweetness.
  • You can have breakfast on the table in under 30 minutes, which beats waiting around for fancy brunch reservations.
02 -
  • Don't overmix the pancake batter once you add the dry ingredients, because that's what transforms fluffy potential into tough pancakes that feel more like rubber.
  • The strawberry syrup tastes best when you use it slightly warm, so make it before the pancakes and it'll be ready when you need it.
03 -
  • If you don't have a non-stick skillet, a regular skillet works fine as long as you butter it well and let it heat for a full minute before adding batter.
  • The batter should be thicker than traditional pancake batter because of the cottage cheese, so if it seems too thick, add water one tablespoon at a time until it reaches a pourable consistency.
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