This easy and delicious recipe from Martha Stewart is perfect for a quick, nutritious breakfast. These fluffy cottage cheese pancakes are packed with protein and have a creamy, tender texture that pairs beautifully with fresh fruit or syrup. With simple ingredients you likely have on hand, they’re a versatile option for busy mornings or lazy weekends.
Recipe Ingredients:
- ¾ cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup low-fat (1 %) cottage cheese
- ⅔ cup milk
- 2 large egg whites
- ½ teaspoon vanilla extract
- 5 teaspoons vegetable oil
How To Make Cottage Cheese Pancakes?
- Combine the dry ingredients: In a large bowl, stir together 95g / ¾ cup flour, 12g / 1 tablespoon sugar, ¾ teaspoon baking powder, and ¼ teaspoon baking soda.
- Mix in the wet ingredients: Add 170g / ¾ cup cottage cheese, 160ml / ⅔ cup milk, 2 large egg whites, and ½ teaspoon vanilla extract. Stir until just combined; do not overmix.
- Heat the pan and start cooking: In a large nonstick skillet, heat 10ml / 2 teaspoons oil over medium heat. Working in batches, drop the batter into the skillet by 60ml / ¼ cupfuls, cooking 2–3 pancakes at a time.
- Flip and cook through: Cook until the bottoms are golden and bubbles form on the tops, about 1 minute. Flip the pancakes and cook for another 1–3 minutes until just firm in the center.
- Repeat for remaining batter: Use the remaining 15ml / 3 teaspoons oil for subsequent batches.
- Store leftovers: Refrigerate any leftover pancakes in an airtight container for up to 5 days. Reheat in a skillet or microwave for a quick breakfast.
Recipe Tips:
- Use fresh cottage cheese: For the best flavor and texture, ensure your cottage cheese is fresh. Old cottage cheese can make the pancakes taste sour and affect the consistency.
- Don’t overmix the batter: Stir the ingredients just until combined. Overmixing can make the pancakes dense instead of light and fluffy.
- Preheat the skillet properly: Make sure the skillet is hot before adding the batter. This helps create perfectly golden edges and ensures the pancakes cook evenly.
- Cook over medium heat: Avoid high heat, as it can burn the pancakes on the outside while leaving the center undercooked. Medium heat ensures an even cook and a fluffy center.
- Let the batter rest for a few minutes: After mixing, let the batter sit for 5–10 minutes. This allows the baking powder to activate fully, giving you fluffier pancakes.
How To Store Leftovers?
- Refrigerate: First, let the leftover cottage cheese pancakes cool to room temperature. Then, store them in an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the pancakes to cool completely, then layer them with parchment paper to prevent sticking and store in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheat: Place the pancakes on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 30–45 seconds, checking for warmth.
Nutrition Facts
- Serving Size: 1 pancake (50g)
- Calories: 93 kcal
- Total Fat: 3.21g
- Saturated Fat: 1.41g
- Cholesterol: 22mg
- Sodium: 204mg
- Potassium: 57mg
- Total Carbohydrate: 8.57g
- Dietary Fiber: 0.3g
- Sugars: 0.2g
- Protein: 7.11g
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Martha Stewart Cottage Cheese Pancakes
Description
This easy and delicious recipe from Martha Stewart is perfect for a quick, nutritious breakfast. These fluffy cottage cheese pancakes are packed with protein and have a creamy, tender texture that pairs beautifully with fresh fruit or syrup. With simple ingredients you likely have on hand, they’re a versatile option for busy mornings or lazy weekends.
Ingredients
Instructions
- Combine the dry ingredients: In a large bowl, stir together 95g / ¾ cup flour, 12g / 1 tablespoon sugar, ¾ teaspoon baking powder, and ¼ teaspoon baking soda.
- Mix in the wet ingredients: Add 170g / ¾ cup cottage cheese, 160ml / ⅔ cup milk, 2 large egg whites, and ½ teaspoon vanilla extract. Stir until just combined; do not overmix.
- Heat the pan and start cooking: In a large nonstick skillet, heat 10ml / 2 teaspoons oil over medium heat. Working in batches, drop the batter into the skillet by 60ml / ¼ cupfuls, cooking 2–3 pancakes at a time.
- Flip and cook through: Cook until the bottoms are golden and bubbles form on the tops, about 1 minute. Flip the pancakes and cook for another 1–3 minutes until just firm in the center.
- Repeat for remaining batter: Use the remaining 15ml / 3 teaspoons oil for subsequent batches.
- Store leftovers: Refrigerate any leftover pancakes in an airtight container for up to 5 days. Reheat in a skillet or microwave for a quick breakfast.
Notes
- Use fresh cottage cheese: For the best flavor and texture, ensure your cottage cheese is fresh. Old cottage cheese can make the pancakes taste sour and affect the consistency.
- Don’t overmix the batter: Stir the ingredients just until combined. Overmixing can make the pancakes dense instead of light and fluffy.
- Preheat the skillet properly: Make sure the skillet is hot before adding the batter. This helps create perfectly golden edges and ensures the pancakes cook evenly.
- Cook over medium heat: Avoid high heat, as it can burn the pancakes on the outside while leaving the center undercooked. Medium heat ensures an even cook and a fluffy center.
- Let the batter rest for a few minutes: After mixing, let the batter sit for 5–10 minutes. This allows the baking powder to activate fully, giving you fluffier pancakes.
Martha Stewart Cottage Cheese Pancakes