Cottage Cheese Pancakes Fresh Strawberry (Print Version)

Light and fluffy cottage cheese pancakes topped with a fresh strawberry syrup for a tasty morning treat.

# What You'll Need:

→ For the Pancakes

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking

→ For the Fresh Strawberry Syrup

09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon lemon juice

# Directions:

01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and set aside to cool.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

# Expert Tips:

01 -
  • They're secretly loaded with protein so you won't hit the afternoon slump like with regular pancakes.
  • The cottage cheese makes them impossibly fluffy without needing a ton of flour.
  • Fresh strawberry syrup tastes so much brighter than anything store-bought could ever be.
02 -
  • If your batter looks too thick or cottage cheese curds feel intimidating, resist the urge to thin it out with milk—the batter will seem weird but it cooks into perfect pancakes.
  • Don't skip cooking the strawberry syrup; raw strawberries with cold sugar just tastes sad compared to simmered berries that break down and meld into something greater than themselves.
03 -
  • Room temperature ingredients blend together more smoothly, so pull your eggs and cottage cheese out of the fridge while you're gathering everything else.
  • If you're making these for a crowd, keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest instead of serving them one at a time.
Go Back