Cottage Cheese and Yogurt Pancakes

READY IN: 14mins
Recipe by Tammy Sutherland

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.

Top Review by SuperSpike

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!

Ingredients Nutrition

Directions

  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.

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