Light, airy cottage cheese pancakes served warm and golden, topped with fresh raspberries, strawberries, Greek yogurt, toasted seeds, and a drizzle of honey—a wholesome, protein-packed breakfast or brunch delight. These pancakes are soft on the inside with just the right amount of crisp on the outside, offering a satisfying and nourishing start to the day.

Why You’ll Love This Recipe

These cottage cheese pancakes are rich in protein, low in refined flour, and naturally satisfying. The batter comes together in minutes and yields pancakes that are tender, moist, and lightly sweet. They’re also incredibly versatile—easy to dress up with a variety of toppings or enjoyed plain. Whether you’re looking for a healthier breakfast option or a brunch centerpiece, this recipe checks every box: simple, nutritious, and utterly delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pancakes:

• 1 cup cottage cheese
• 2 eggs
• 1/3 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Butter or oil for cooking

Toppings:

• 1/2 cup fresh raspberries
• 1/2 cup fresh strawberries, sliced
• 1/4 cup Greek yogurt
• 1 tablespoon honey
• 1 tablespoon pumpkin seeds
• 1 tablespoon pine nuts
• Powdered sugar for dusting (optional)

Directions

1. In a mixing bowl, combine the cottage cheese, eggs, flour, sugar (if using), vanilla extract, and salt. Stir just until incorporated; the batter should remain slightly lumpy due to the texture of the cottage cheese.
2. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
3. Spoon the batter into the skillet to form small, evenly sized pancakes. Cook for 2–3 minutes per side, or until golden brown and firm to the touch.
4. Transfer the pancakes to a plate and repeat with the remaining batter.
5. Top the warm pancakes with a dollop of Greek yogurt, fresh raspberries and strawberries, pumpkin seeds, and pine nuts.
6. Drizzle with honey and, if desired, lightly dust with powdered sugar.
7. Serve immediately for the best texture and flavor.

Servings and timing

Servings: 2–3
Preparation Time: 5 minutes
Cooking Time: 10–15 minutes
Total Time: 20 minutes

Variations

• Make it gluten-free: Use almond flour or a gluten-free flour blend instead of all-purpose flour.
• Add zest: A touch of lemon or orange zest adds brightness to the batter.
• Boost the fiber: Mix in a tablespoon of ground flaxseed or chia seeds.
• Use different fruit: Swap berries for sliced bananas, mango, or cooked apples.
• Add spices: A pinch of cinnamon or nutmeg gives the pancakes a warm undertone.

Storage/Reheating

Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Stovetop: Reheat on a non-stick skillet over low heat until warmed through.
• Microwave: Heat individual pancakes for 15–20 seconds.
• Freezing: Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat directly from frozen in a toaster or microwave.

FAQs

Are these pancakes sweet or savory?

They are mildly sweet with a neutral base, allowing for both sweet and savory toppings.

Can I use low-fat or fat-free cottage cheese?

Yes, but full-fat cottage cheese provides better texture and flavor.

Is it necessary to blend the batter?

No, the batter is best mixed gently by hand to maintain the cottage cheese texture.

Can I make the batter in advance?

Yes, the batter can be made and refrigerated for up to 12 hours before cooking.

What other toppings can I use?

Try nut butter, maple syrup, sautéed apples, or a fried egg for a savory twist.

Can I cook these in a waffle iron?

Yes, but the batter may need slight thickening with more flour to avoid sticking.

How do I prevent the pancakes from falling apart?

Make sure the skillet is hot and the pancakes are fully set on one side before flipping.

Can I omit the sugar?

Yes, sugar is optional and can be omitted without affecting the structure of the pancakes.

What can I use instead of Greek yogurt?

Sour cream, skyr, or a dairy-free yogurt alternative work well.

Are these pancakes suitable for kids?

Absolutely. They’re protein-rich, soft, and can be topped with fruit to appeal to younger palates.

Conclusion

Fluffy Cottage Cheese Pancakes with Berries and Yogurt are a delightful way to enjoy a nutrient-packed breakfast that feels indulgent without being heavy. Whether topped with fresh fruit and seeds or enjoyed plain with a touch of honey, these pancakes offer a balanced and satisfying start to your day. Quick to prepare and endlessly customizable, they’re sure to become a staple in your morning rotation.

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