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Blueberry Cottage Cheese Pancakes

Blueberry Cottage Cheese Pancakes
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Blueberry Cottage Cheese Pancakes are a protein-packed, fluffy breakfast treat featuring fresh blueberries and creamy cottage cheese for a nutritious and delicious start to your day. Perfect for quick mornings or leisurely weekends, these pancakes balance taste and health with ease.

Ingredients

Scale

Wet Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour (or almond/oat flour for gluten-free option)
  • 1 tablespoon baking powder
  • 1–2 tablespoons sugar or honey (optional)
  • 1/4 teaspoon salt

Additional Ingredients

  • 3/4 cup fresh blueberries
  • Butter or oil for cooking

Instructions

  1. Prepare the Batter: In a large bowl, whisk together the eggs and cottage cheese until smooth. Add the milk and vanilla extract, stirring gently to fully combine the wet ingredients evenly.
  2. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, sugar (if using), and salt to ensure even distribution and to create a light texture.
  3. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Take care to avoid overmixing to maintain fluffiness. Gently fold in the fresh blueberries to prevent bruising.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour the batter in 1/4 cup portions onto the pan. Cook each pancake for 2-3 minutes until bubbles form on the surface, then flip carefully and cook an additional 2 minutes until golden brown.
  5. Serve Warm: Transfer pancakes to a plate and serve immediately with your favorite toppings such as maple syrup, powdered sugar, nuts, or yogurt.

Notes

  • Use room temperature eggs and milk for better batter consistency.
  • Don’t overmix the batter to keep pancakes light and fluffy.
  • Choose ripe fresh blueberries for juicy bursts of flavor.
  • Cook pancakes on medium heat to avoid burning and allow even cooking.
  • Let the batter rest for 5 minutes before cooking to thicken and enhance flavor.
  • Frozen blueberries can be used directly in the batter without thawing to prevent sogginess.
  • Greek yogurt can substitute cottage cheese if unavailable.
  • For dairy-free, use plant-based yogurt and almond or oat milk.
  • Chopped nuts or other fruits like bananas can be added to the batter for variation.

Nutrition

Keywords: Blueberry pancakes, cottage cheese pancakes, protein pancakes, healthy breakfast, fluffy pancakes, blueberry recipe, easy breakfast

Find it online: https://marybaking.com/blueberry-cottage-cheese-pancakes/