Cottage Cheese Pancakes Strawberry (Printer-friendly)

Fluffy cottage cheese pancakes served with fresh strawberry syrup for a light, flavorful brunch.

# Required Ingredients:

→ Pancakes

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking

→ Fresh Strawberry Syrup

09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon lemon juice

# How-To Steps:

01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and cool slightly.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

# Expert Suggestions:

01 -
  • They're packed with protein, so you'll actually feel full instead of hungry again in an hour.
  • The cottage cheese makes them stay fluffy even after they cool down, which is a game changer for weeknight leftovers.
  • That strawberry syrup tastes like summer in a jar and honestly takes five minutes to throw together.
02 -
  • Don't overmix the batter or you'll squeeze out all the fluffiness that makes these special, so stop stirring the moment you see everything is combined.
  • That strawberry syrup needs to simmer long enough for the berries to break down, or you'll end up with chunky sauce instead of something silky and pourable.
03 -
  • Make the syrup while the batter rests so you're not juggling everything at the stove, and this also lets it cool to the perfect pouring temperature by the time pancakes are done.
  • If you're feeding a crowd, keep finished pancakes warm on a plate in a low oven instead of letting them get cold while you finish cooking the rest.
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