Cottage Cheese Pancakes Strawberry (Print Version)

Fluffy cottage cheese pancakes paired with a fresh strawberry syrup, ideal for a flavorful morning meal.

# Ingredient List:

→ For the Pancakes

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking

→ For the Fresh Strawberry Syrup

09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon fresh lemon juice

# How to Make:

01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and set aside to cool.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

# Expert Advice:

01 -
  • Cottage cheese sneaks in serious protein without making the pancakes dense or weird.
  • The strawberry syrup tastes like summer in a spoon, and it takes just 10 minutes to make.
  • Your skillet will be gone quiet enough that you'll actually hear the sizzle when each pancake hits the heat.
02 -
  • The syrup thickens as it cools, so don't panic if it seems thin when you first take it off the heat.
  • If your pancakes spread too much in the skillet, your batter is too thin and you've mixed it too much; stop stirring when you still see a few dry flour streaks.
03 -
  • If you have time, let the batter rest for five minutes before cooking because the flour will fully hydrate and your pancakes will be even fluffier.
  • Make the syrup while your skillet heats so everything comes together warm and the flavors are at their peak.
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