I remember the first time I tried cottage cheese pancakes. It was at a little breakfast nook in Vermont during a family vacation. The pancakes were fluffy, subtly sweet, and had this incredible creamy texture that I couldn't quite place. The secret? Cottage cheese! It adds a richness and moistness that you just can’t get with regular pancakes. It's truly an ingredient that elevates this brekky dish to something special.
These Blueberry Bliss Cottage Cheese Pancakes are my take on that delightful Vermont memory. They're light, fluffy, and bursting with juicy blueberries. The cottage cheese not only adds a lovely creaminess but also a boost of protein, making them a guilt-free indulgence. Perfect for a weekend brunch or a special weekday treat, these pancakes are sure to become a family favorite. I've made them for everyone, from fussy toddlers to picky teenagers, and they always vanish in minutes.
What I love most about this recipe is how adaptable it is. You can easily switch up the fruit (raspberries, strawberries, or even bananas would be amazing!), add a touch of vanilla or cinnamon for extra flavor, or even throw in some chopped nuts for a bit of crunch. It’s a blank canvas for your breakfast creativity. I encourage you to experiment and make them your own. Trust me, once you try these, you'll never go back to plain old pancakes again. So, let's get started and create some pancake magic!
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Griddle or Large Pan
- Whisk
- Spatula
- Measuring Cups and Spoons
Blueberry Bliss Cottage Cheese Pancakes: Frequently Asked Questions
Blueberry Bliss Cottage Cheese Pancakes
These Blueberry Bliss Cottage Cheese Pancakes are light, fluffy, and packed with juicy blueberries and creamy cottage cheese. A protein-packed twist on a breakfast classic!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Make sure there are no lumps! Sometimes, I like to sift the flour just to be extra certain.
- Wet Ingredients: In a seperate, smaller bowl, combine the cottage cheese, milk, egg, and melted butter. Whisk until smooth. It’s okay if the cottage cheese isn’t perfectly blended; small lumps add a nice texture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough pancakes, and nobody wants that!
- Add Blueberries: Gently fold in the fresh blueberries. If you're using frozen blueberries, add them now too—no need to thaw. A few pops of frozen blueberries in the batter are kinda nice, TBH.
- Prepare the Griddle: Heat a lightly oiled griddle or large pan over medium heat. You want it hot enough that a drop of water sizzles and evaporates quickly.
- Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Keep Warm: As the pancakes are cooking, place them on a baking sheet in a preheated oven at 200°F (95°C) to keep them warm until ready to serve. This is totally optional, but it's kinda nifty if you're making a big batch for a group.
- Serve: Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. A little dollop of butter on top is always a good idea, too!
📝 Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust the amount of milk to achieve your desired batter consistency.
🍎 Nutrition
Calories: 220 kcal
Protein: 10g
Fat: 8g
Carbohydrates: 30g
Fiber: 1g
Calcium: 150mg
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