Last week, after sharing the sour cream pancake recipe I heard from a couple of listeners, William and Pasty, that asked if I had ever used cottage cheese in my pancakes. 

Honestly, I had not. I had never heard of it until now.

That set my curiosity in overdrive. I knew over the weekend I had to find a recipe and try it.

I found this from for Fluffy Cottage Cheese Pancakes.

I made a few adjustments to the recipe. I cut it in half. I added a tsp. of vanilla extract for flavor and I used a blender on the egg, milk, oil and cottage cheese mixture.

I have to say these turned out pretty tasty and not too heavy either.They tasted just like pancakes you make from the box.

Here's the recipe if you'd like to try them this week.

Fluffy Cottage Cheese Pancakes

  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons sugar
  • 4 eggs
  • 1 cup low-fat cottage cheese
  • 1/2 cup low-fat (1%) milk
  • 2 tablespoons expeller-pressed canola oil (butter)
  • Canola spray oil

In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until just blended.

Lightly coat a large skillet or griddle with spray oil then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.