Cottage Cheese Pancakes Recipe

Cottage Cheese Pancakes

Makes about 16 (4-inch) pancakes.

Cook’s Tip: To keep pancakes warm while cooking remaining pancakes, place them on a buttered or parchment-lined baking sheet and keep warm in a 200°F oven.


  • 4 eggs
  • 1 cup small curd cottage cheese
  • 1/2 cup all purpose flour
  • 1 Tbsp sugar
  • 6 Tbsp butter, melted, plus more for cooking pancakes and serving
  • 1 tsp vanilla extract or lemon zest
  • Metropolitan Market Maple Syrup


  1. Break eggs into a medium bowl. Whisk to blend. Whisk in cottage cheese, flour and sugar. Stir in melted butter and vanilla or lemon zest.
  2. Heat a large, non-stick griddle or skillet over medium heat. Add a pat of butter and swirl to coat bottom of pan. Pour 1/4 cup portions of batter into pan, allowing a little space between each pancake. Cook, turning once, until both sides of pancakes are golden and slightly crisp and insides are creamy.
  3. Serve immediately with butter and Metropolitan Market Maple Syrup.


Amount Per Serving (based on 164 servings)
Calories: 90
Fat: 6 g
Saturated Fat: 3.5 g
Cholesterol: 60 mg
Sodium: 110 mg
Carbohydrates: 5 g
Fiber: 0 g
Sugar: 1 g
Protein: 3 g
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Ratings and Reviews

“These are my absolute favorite pancakes! they’re so creamy and delicious, i can’t imagine why i would ever make regular pancakes again! ”

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