Description
Light and fluffy mini pancakes made with cottage cheese that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking (about 1 tablespoon total)
Instructions
- In a mixing bowl, combine the cottage cheese, flour, eggs, sugar, baking powder, salt, and vanilla extract until just combined. Avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and coat with butter or oil.
- Pour small amounts of batter onto the skillet to form mini pancakes. Cook until bubbles form on the surface (about 1–2 minutes).
- Flip the pancakes and cook until golden brown on the other side (another 1–2 minutes).
- Transfer to a warm plate and repeat with remaining batter. Serve warm with syrup, fresh fruit, or yogurt.
Notes
For variations, try adding blueberries or chocolate chips. Batter can be refrigerated for up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 3-4 mini pancakes
- Calories: 242
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.9g
- Protein: 13g
- Cholesterol: 120mg