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Three thick pancakes on a white plate with a red rim next to a bowl of strawberries and a jar of maple syrup.
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4.97 from 33 votes

Cottage cheese pancakes

These thick and fluffy cottage cheese pancakes are inspired by the cottage cheese pancakes from Arthur's Nosh Bar in Montreal!
Prep Time15 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Servings: 10 pancakes
Calories: 116kcal
Author: Erika Kwee

Ingredients

  • 1 cup full fat cottage cheese, cold from the fridge 226g
  • 1 cup full fat Greek yogurt, cold from the fridge 226g
  • 2 large eggs, cold from the fridge 100g
  • 1/4 cup milk or water, cold or room temp is fine 57g
  • 2 tsp* neutral oil 8g
  • 1 tbsp** sugar 12g
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups all-purpose flour 240g

Instructions

  • In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, milk, oil and whisk until smooth.
  • Sprinkle over the sugar, baking powder and salt and stir to combine evenly. Lastly, stir in the flour until you have a very thick batter.
  • Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.
  • At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan, then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!

Notes

*If you're using low fat cottage cheese and/or yogurt, try increasing this amount of oil to 1.5 tbsp to help prevent the pancakes from being too dense.
 

Nutrition

Serving: 1 pancake | Calories: 116kcal | Carbohydrates: 12.6g | Protein: 7.5g | Fat: 4.5g