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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:
- 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.
More Pancake Recipes:
Blueberry Cottage Cheese 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.
These pancakes are absolutely delicious! I followed the recipe with a few adjustments based on what I had on hand. I used freshly ground wheat berries instead of wheat flour, reduced the sugar to 2 tablespoons, and substituted oat milk for whole milk. The batter was slightly thicker than I’m used to, so the pancakes took a bit longer to cook. The recipe made plenty—enough for two people with about 10 medium pancakes left over for another day. They stayed moist and flavorful even when reheated. I’ll definitely be making these again!
Excellent recipe! I subbed almond milk and half &half (to get rid of it)! Thank you
Wow! Looking very tasty, I Can’t wait to give them a try in my morning snacks!
These are delicious pancakes. I followed the recipe as written, with a few tweaks because of what I had in my pantry. I used freshly ground wheat berries instead of wheat flour, cut the suger to 2 tablespoons, and used oat milk instead of whole milk. The batter was a little thicker than I typically use for pancakes, so they took a bit longer to fry. The recipe made enough pancakes that with two people I had about 10 medium pancakes left for another time. They stayed moist and delicious even when reheated. I will be making more!
Wow, these pancakes look amazing! I’m always looking for new and delicious breakfast ideas, and these blueberry cottage cheese pancakes sound like a perfect combination of flavors. Can’t wait to give them a try!
Can I sun GF flour?
I was wondering the same…did you try it?
Absolutely fantastic!!