Total Time
Prep 10 mins
Cook 4 mins

This recipe comes from the Big Book of Breakfast, written my Maryana Vollstedt. This cookbook is filled with many delicious recipes and I HIGHLY recommend it to anyone who enjoys breakfast/brunch foods! I serve these pancakes with a mixture of flavoured yogurt and some pure maple syrup.


  1. In a large bowl combine flour, baking powder and baking soda.
  2. In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil.
  3. Add wet mixture to dry mixture and stir until well combined.
  4. Preheat a non-stick griddle or skillet over medium heat.
  5. Pour 1/4 cup of batter onto griddle for each pancake.
  6. Cook until bubbles form on the surface (about 2 minutes).
  7. Flip pancakes and cook until golden brown on the other side.
  8. Serve with toppings of your choice.
Most Helpful

My family has been making cottage cheese and yogurt pancakes since I was a kid. I think my dad has the source cookbook. Anyways, I didn't have the recipe written down anywhere so I was glad to find it here. I now have a toddler and he loves pancakes. These little babies are a powerhouse- Lots of protein and calcium yet moist and delicate. I use whole wheat pastry flour instead of AP just for extra healthiness and the kiddo loves them with blueberries added in. Mom and Toddler approved!

SuperSpike September 27, 2012

I was surprise at how good these pancakes turned out. I followed the recipe to the letter. I have made them twice & will be making them again.

Lorraine K. February 13, 2016

Nice and light! I didn't feel completely weighed down after eating these. The texture is a little different than regular pancakes, not in a bad way, just different. Thanks for sharing this tasty, healthy recipe.

Lucky in Bayview January 17, 2013