Cottage Cheese Sour Cream Pancakes
Indulge in the creamy, tangy goodness of Cottage Cheese Sour Cream Pancakes, a delicious twist on classic breakfast fare. These fluffy pancakes feature the rich combination of cottage cheese and sour cream, creating a light yet moist texture with a hint of tanginess. Blended with simple ingredients like milk, eggs, and a touch of sugar, these pancakes boast an irresistible balance of savory and sweet flavors. Quick to prepare in just 30 minutes, they’re perfect for busy mornings or weekend brunches. Cooked to golden perfection on a buttered griddle, they pair beautifully with your favorite toppings—think fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar. Whether you're a pancake purist or looking for a unique breakfast recipe, these Cottage Cheese Sour Cream Pancakes are sure to impress.
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Recipe Information
Ingredients
- 1 cup Cottage cheese
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 large Eggs
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 2 tablespoons Butter (for cooking)
- Optional toppings (e.g., fresh berries, syrup, or powdered sugar)
Instructions
In a large mixing bowl, whisk together the cottage cheese, sour cream, milk, and eggs until well combined.
In a separate bowl, mix the all-purpose flour, baking powder, sugar, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter will be thick and slightly lumpy due to the cottage cheese.
Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with a small amount of butter.
Using a 1/4-cup measure, pour the batter onto the skillet to form pancakes. Spread slightly with the back of the spoon if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter as necessary to prevent sticking.
Serve the pancakes warm with your choice of toppings, such as fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 62.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 424 mg | 33% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 520 mg | 11% | |
*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.
