Cottage Cheese Blueberry Pancakes
Start your morning with a stack of irresistibly fluffy Cottage Cheese Blueberry Pancakes that blend creamy cottage cheese with bursts of sweet, juicy blueberries. This high-protein breakfast recipe is quick to whip up, taking just 30 minutes from start to finish, making it perfect for busy mornings or indulgent weekend brunches. The cottage cheese not only adds a subtle tang but also creates a tender texture, while the combination of baking powder and baking soda ensures these pancakes rise to golden, pillowy perfection. Fresh or frozen blueberries are folded into the batter, giving each bite a pop of fruity flavor. Enjoy them hot off the griddle and customize with your favorite toppings, from a drizzle of maple syrup to a sprinkle of powdered sugar or additional fresh fruit. Whether you're seeking a wholesome breakfast or a family treat, these Cottage Cheese Blueberry Pancakes are sure to delight!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 0.75 cup cottage cheese
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- 0.75 cup blueberries (fresh or frozen)
- 1 tablespoon butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, combine the cottage cheese, milk, eggs, vanilla extract, and melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until the batter is just combined. Do not overmix; a few lumps are fine.
Carefully fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Use the back of the spoon to spread the batter slightly into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 60.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
