Blueberry Cottage Cheese Pancakes

Ah, my dear friend, gather ‘round because today we’re diving into a recipe that has graced my breakfast table more times than I can count! It’s a delightful concoction of fluff and flavor: Blueberry Cottage Cheese Pancakes. You may wonder what makes these pancakes so special. Well, let me tell you, they combine the heartiness of oats, the creamy goodness of cottage cheese, and the burst of sweet blueberries—all in one fluffy bite. Plus, they are packed with protein to keep you energized!

Why you’ll love this recipe

Imagine launching your day with a stack of fluffy pancakes that not only taste heavenly but also nourish you. These Blueberry Cottage Cheese Pancakes check all the boxes: they’re quick to whip up, utterly delicious, and boast a nutritional profile that’ll have you feeling fantastic. The flavors meld beautifully, creating a pancake that’s not too sweet and perfectly balanced. And did I mention they’re gluten-free?

The cottage cheese adds a richness that keeps these pancakes moist without weighing them down. The rolled oats bring a comforting chew, making each bite feel wholesome. And those blueberries—oh, they are the juicy jewels on top! You’ll want to try this recipe not just for breakfast; they’ll work beautifully for brunch, snack time, or even dessert if you’re feeling adventurous!

Gathering these ingredients

• Cottage Cheese: Creamy and tangy, this ingredient is the secret to moist, protein-packed pancakes. If you’re not a fan, you can substitute Greek yogurt for a similar texture and flavor.

• Rolled Oats: These beauties are the backbone of our pancakes. They give a lovely texture and, when ground slightly in the blender, blend right in. If you need a gluten-free option, just make sure to grab certified gluten-free oats.

• Eggs: They’re the binding agents that keep our pancakes together—plus, they add extra protein! If you’re vegan, flaxseed meal mixed with water can step in quite nicely.

• Vanilla Extract: This adds a warm, inviting aroma, making your kitchen smell divine. Don’t skimp on quality; it makes a world of difference!

• Baking Powder: A must for that fluffy lift. Without it, you’d be left with flat, sad pancakes.

• Blueberries: Fresh or frozen, these are the stars of the show. They burst with sweetness and provide that juicy pop that you’ll absolutely love.

• Salt: Just a pinch! Salt enhances all the flavors and balances the sweetness beautifully.

• Oil or Butter for Cooking: I say go for butter for a rich flavor, but oil works perfectly too. It depends on whether you’re in a buttery mood or not.

Preparing Blueberry Cottage Cheese Pancakes

1. Blend It Up: Start by tossing the cottage cheese, rolled oats, eggs, vanilla extract, baking powder, and salt into your blender. Blend until you have a smooth, creamy mix. Trust me, this step is game-changing!

2. Folding in Blueberries: Gently fold in your blueberries. You don’t want to overmix here; you want those beauties to remain intact so they can burst in your mouth!

3. Heat It Up: Grab a non-stick skillet and heat it over medium heat. Add a touch of oil or butter to coat the bottom—this is what gives you that golden crust!

4. Pour and Flip: Using a ladle, pour your batter onto the skillet in whatever size you fancy. Cook until bubbles form on the surface, then flip them over. You want them to be golden brown—think breakfast perfection!

5. Serve It Up: Once cooked through, stack them up warm on a plate and get ready for toppings!

Best way to enjoy it

Ah, the pancake experience isn’t complete without the right toppings! Drizzle pure maple syrup for that sweet contrast, or go for a dollop of Greek yogurt on top for some tanginess. Fresh blueberries make a lovely garnish, and a sprinkle of powdered sugar can bring a touch of elegance. If you’re craving something zesty, add a bit of lemon zest for a refreshing twist!

How to store and freeze

Now, here’s the scoop on storing these delightful disks of joy. If you have leftovers (which I doubt!), let them cool completely, then stack them in an airtight container separated by parchment paper to avoid sticking. They’ll keep well in the fridge for up to a week.

Want to freeze some? Perfect! Just place them in a single layer on a baking sheet in the freezer until firm, then transfer those little pancakes into a freezer bag. They will last up to two months. Reheat them in the toaster or microwave when you’re ready for another round of pancake happiness.

Pro chef tips

Here are a few golden nuggets of wisdom to elevate your pancake game! Don’t skip the blending step; it’s where magic happens. And for extra flavor, try toasting your oats in a dry skillet beforehand to deepen that nutty charm. Be patient with flipping; once you see bubbles, it’s almost like the pancake is saying, “Get ready, I’m done!”

Creative Twists

Feeling adventurous? Why not jazz things up a bit! You could try adding spices like cinnamon or nutmeg to the batter for warmth. Swapping blueberries for other fruits can also be delightful—think banana or diced strawberries. And if you’re after a savory version, toss in some grated zucchini or cheese!

Ingredients list

• 1 cup cottage cheese
• 1 cup rolled oats
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 cup blueberries
• Pinch of salt
• Oil or butter for cooking

Directions to follow

1. Blend cottage cheese, rolled oats, eggs, vanilla, baking powder, and salt until smooth.
2. Gently fold in blueberries.
3. Heat a non-stick skillet over medium and add oil or butter.
4. Pour batter onto skillet in desired sizes.
5. Cook until bubbles form, then flip to cook until golden brown.
6. Serve warm with your favorite toppings.

Your questions answered

• What’s the prep time? About 10 minutes!
• Can I make this gluten-free? Absolutely; just use certified gluten-free oats.
• How many pancakes will I get? Depends on your serving size, but usually around 6-8 pancakes.
• Can I double the recipe? Of course! Just blend in batches if your blender is small.
• What can I use instead of cottage cheese? Greek yogurt is a great substitute for similar texture.

I hope you feel inspired to give these pancakes a whirl! Not only are they fantastic, but they also bring a wonderful dose of health to your breakfast table. Don’t hesitate to tweak them to your heart’s content—after all, cooking should be all about exploration and creativity! I can’t wait to hear how your batch turns out, so do share your experiences below!

Print Recipe

0 Add to Favorites

Blueberry Cottage Cheese Pancakes

Cooking Method: Mixing, Sauteing Courses: Breakfast, Brunch, Snack Recipe Keys: Dairy E Easy High Protein Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Cooking Temp: medium  C Servings: 6-8 pancakes Estimated Cost: $ 5 Calories: 300

Best Season: Suitable throughout the year

Description

Delight in a stack of Blueberry Cottage Cheese Pancakes that combine oats, cottage cheese, and sweet blueberries. These pancakes are quick to make and perfect for breakfast or brunch.

Ingredients

Scale

1/2x 1x 2x 3x

Pancake Ingredients

• 1 cup cottage cheese (Can substitute with Greek yogurt)
• 1 cup rolled oats (Use certified gluten-free oats if needed)
• 2 eggs (Can replace with flaxseed meal mixed with water for vegan option)
• 1 teaspoon vanilla extract (Use high-quality for best flavor)
• 1 teaspoon baking powder (Needed for fluffy texture)
• ¹⁄₂ cup blueberries (Fresh or frozen)
• 1 pinch salt (Enhances flavors)
• oil or butter for cooking (Butter adds rich flavor)

Instructions

Cooking Steps

1. Blend Ingredients

   Blend cottage cheese, rolled oats, eggs, vanilla, baking powder, and salt until smooth.
   This step is crucial for a creamy texture.
   Mark as complete

2. Fold in Blueberries

   Gently fold in blueberries.
   Avoid overmixing to keep blueberries intact.
   Mark as complete

3. Heat Skillet

   Heat a non-stick skillet over medium and add oil or butter.
   Ensure the skillet is well coated for a golden crust.
   Mark as complete

4. Cook Pancakes

   Pour batter onto skillet in desired sizes. Cook until bubbles form, then flip and cook until golden brown.
   Bubbles indicate they're ready to flip.
   Mark as complete

5. Serve

   Serve warm with your favorite toppings.
   Try maple syrup, Greek yogurt or fresh blueberries.
   Mark as complete

Nutrition Facts

Servings 6-8 pancakes

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 120mg40%

Sodium 300mg13%

Potassium 350mg10%

Total Carbohydrate 40g14%

Dietary Fiber 5g20%

Sugars 7g

Protein 15g30%

---

Vitamin A 500 IU

Vitamin C 3 mg

Calcium 300 mg

Iron 1.5 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 1 mcg

Thiamin 0.3 mg

Riboflavin 0.5 mg

Niacin 2 mg

Vitamin B6 0.1 mg

Folate 40 mcg

Vitamin B12 0.7 mcg

Pantothenic Acid 0.3 mg

Phosphorus 250 mg

Magnesium 30 mg

Zinc 1 mg

Selenium 15 mcg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These pancakes can be refrigerated or frozen for later enjoyment.

Keywords: blueberry, pancakes, cottage cheese, gluten-free, breakfast, brunch