Light and incredibly fluffy, these Blueberry Cottage Cheese Pancakes are a game changer! Drizzle with maple syrup and devour.

Blueberry Cottage Cheese Pancake Recipe

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!

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 Blueberry Pancakes should be:

1. Light √
2. Fluffy √
3. Full of sweet, buttery flavor √
4. Easy to make √
5. 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.

More Pancake Recipes:

• Lemon Ricotta Pancakes

Blueberry Cottage Cheese Pancakes

Ashley Manila

Ultra thick and fluffy whole wheat pancakes loaded with blueberries!

5 from 6 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 4 servings; 8 large pancakes

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
• Maple syrup or fresh whipped cream, for serving

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.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature