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Very Moist Cottage Cheese Pancakes – Recipe

Cottage Cheese PancakesAs I was looking through a cooking magazine, I came across a recipe for cottage cheese pancakes.

The recipe sounded quite interesting, so I could not wait to test it out, by preparing it for my family.

I altered the original recipe, hence posting my version.

If someone does not care for cottage cheese, I think ricotta cheese would be a suitable substitution.

These pancakes are very moist, but not that sweet.

My grandchildren really enjoyed them served with blueberry pie filling, or maple syrup.

This recipe yields 10 medium size pancakes.


  • 2 whole eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup milk
  • 1 cup of cottage cheese
  • 1 Tbs. sugar
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • Canola oil for frying


  1. Combine all ingredients in a medium size bowl.
  2. Mix with an electric mixer for 5 minutes. (You can also use a blender)
  3. Heat a frying pan with 2 Tbs. of Canola oil to 350 degree F.
  4. Pour 3 Tbs. of batter onto a hot pan, and fry 2-3 minutes per side, turning over once.
  5. Serve warm with your favorite topping, or syrup.





2 thoughts on “Very Moist Cottage Cheese Pancakes – Recipe”

  1. Marilyn says:

    These look lovely, I like to use cottage cheese. I never had any other cheese in our diet until my kids were young! Ukrainian ricotta! LOl

  2. Suburban Grandma says:

    You are too funny…..”Ukrainian Ricotta”….it made me laugh :-)
    My mom would make homemade farmers cheese, and I liked it still warm….miss it a lot…:-(

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