Light and incredibly fluffy, these Blueberry Cottage Cheese Pancakes are a game changer! Drizzle with maple syrup and devour.
Bonus: They’re made with whole-wheat flour and just a kiss of brown sugar!
Summer is the time to get your blueberry on. They’re fresh, they’re juicy, and most importantly – they’re finally affordable! Whether you’re into eating them by the handful or baking them into crumb cake, I highly encourage you to grab a few pints next time you’re at the store. <— Swipe up some cottage cheese, too… because we’re making pancakes!
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So now that we have all that fun stuff out of the way, let’s talk pancakes! <—– Also known as my favorite breakfast ever. The idea for this recipe was actually inspired by another recipe of mine: The Blueberry Pancakes of Your Dreams. That flawless pancake recipe is my go-to; my #1; My MVP in the pancake game.
A few weeks ago I found myself cooking in an unfamiliar kitchen (my best friend just moved a few blocks away!), poking around the cabinets and fridge, brainstorming on what to make for breakfast with the ingredients we already had on hand. I allowed the overflowing bowl of fresh blueberries sitting pretty on her counter to be my muse, keeping them on my mind and in close sight while I searched for co-star ingredients to join the party.
Since Laura’s pantry was still fresh and quite bare, I knew a minimalist recipe would work best. From the panty I pulled a bag of whole wheat flour, baking powder, and brown sugar. I was shocked to see she didn’t have any salt, but luckily I carry a tiny jar of sea salt in my purse at all times (hot sauce, too). From the fridge I swiped up a few eggs, a tub of cottage cheese, milk, and butter. My hope? To adapt my famous blueberry pancake recipe into an even healthier one.
It was a mega success, y’all.
Perfect Pancakes should be:
- Light √
- Fluffy √
- Full of sweet, buttery flavor √
- Easy to make √
- Impossible to resist √
This recipe checks out on all accounts and then some.
So much berry goodness in every-single-bite! I wouldn’t have my pancakes any other way…
This is definitely a new favorite pancake recipe for me. Soft and buttery, bursting with berries, and hearty enough to keep you full all morning – plus, they’re healthy-ish. In other words, they are to-die-for. Or better yet, to-live-for!
Basically what I’m trying to say is bust out the blueberries and give these Blueberry Cottage Cheese Pancakes a chance! Prediction: you won’t be able to resist going in for seconds. With extra maple syrup… because YUM.
Blueberry Cottage Cheese Pancakes
Prep
Cook
Total
Yield 4 servings; 8 large pancakes
Ultra thick and fluffy whole wheat pancakes loaded with blueberries!
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup cottage cheese
2 teaspoons pure vanilla extract
2 cups blueberries, fresh or frozen, if using frozen, don't thaw first
Instructions
In a large bowl add both flours, brown sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, cottage cheese, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Gently fold in the blueberries, stirring until evenly combined. Be careful not to over mix the batter. Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream, and extra blueberries. See notes for freezing options.
Notes
To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.
Nutrition Facts
Serving Size 2 pancakes
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cottage cheese pancakes have been on my list of things to make for so long now… but now I’ve upgraded to these because blueberries make everything better!! Pined!
Yay 🙂 I hope you love them!
Perfect breakfast! I love pancakes, cottage cheese and blueberries!
That looks like the perfect stack! I’ll take that for breakfast any day 🙂
Thank you, June! Have a great day 🙂
amazing pancakes! xO!
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Thank you 🙂 Mwah!
I love the idea of adding cottage cheese to pancake batter, totally genius! And it also adds tons of satisfying protein!
Could you freeze these??
Wanting to know this too
Tried these out this morning! Used multigrain flour and light cottage cheese. We only had frozen blueberries as well. They came out with good intentions to be great but didn’t quite fit the bill. We played with heat temperatures a bit trying to find something hat didn’t burn…. At a Med high heat they didn’t work… At the Med low heat, they didn’t work and at a low heat, they didn’t work. At least not in the way traditional pancake cook and compared to how wonderful yours look. We still ate them regardless and do believe that they could be amazing. Will try again with a few different tweeks. Thanks
Do you know how many carbs are in the pancakes? Trying to find a breakfast other than eggs for my gestational diabetes 🙂
OMG!!! that sounds fantastic! thanks for sharing
You’re very welcome! Enjoy 🙂
Yum! These were so delicious! I didn’t have whole wheat flour so I ground some oatmeal in the food processor and used that instead. I put some sliced banana in there too. Great recipe!
These are a new staple in our kitchen!!! Thank you!! Do you know how much protein are in the pancakes?
Can almond milk be used in place of regular milk?
I didn’t have high expectations for these, but they were amazing! Couldn’t taste the cottage cheese at all. Used fresh blueberries. They were a little tricky to regulate the heat to get them cooked but came out great .
Very Good! I couldn’t imagine using cottage cheese but I like trying new recipes – it’s so easy to fall in a rut, especially with breakfast! I added some ground Chia. Will definitely make again
Calorie content would be lovely to know. Please?
Fab pancakes. Wouldn’t change a thing. The batter’s fluffy and not too sweet, so the blueberries really shine.
Loved this recipe. Used ground oatmeal as a substitute for whole wheat flour as noted in comments above. Added zest of one lemon and about 2 tablespoons of chia seeds for added nutrition and flavour. They turned out splendidly. Thanks for posting!!
These are delicious! Can’t get enough of them. My son likes them too and he won’t eat cottage cheese or blueberries usually. Thank you for the recipe