Blueberry Cottage Cheese Pancakes
Fluffy pancakes studded with blueberries and boosted with cottage cheese for extra protein and tenderness.
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs at room temperature
- 1 1/2 cups whole milk
- 1 cup cottage cheese
- 2 teaspoons pure vanilla extract
- 2 cups blueberries fresh or frozen (do not thaw frozen berries)
- maple syrup or fresh whipped cream for serving
Instructions
- In a large bowl whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl lightly beat the eggs, then stir in the milk, cottage cheese, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir gently just until combined; do not overmix.
- Fold the blueberries into the batter until evenly distributed, being careful not to crush them.
- Heat a buttered griddle or large skillet over medium heat.
- Spoon or pour batter by 1/3-cupfuls onto the hot surface, leaving space between pancakes; cook until small bubbles form on top, about 3 minutes.
- Flip and cook the second side until golden brown, about 1–2 minutes more; transfer to a plate and repeat with remaining batter.
- Serve warm with maple syrup or whipped cream and extra blueberries if desired.
Equipment
- large mixing bowl
- Whisk
- separate mixing bowl
- Measuring cups and spoons
- griddle or large skillet
- Spatula
- 1/3-cup scoop or measuring cup
Notes
- To freeze: cool pancakes and layer between waxed paper in a freezer bag before freezing.
- Pancakes keep in the freezer for up to 2 months.
- To reheat in oven: cover single layer on a baking pan with foil and warm at 375°F for 6–8 minutes.
- To reheat in microwave: heat 3–4 pancakes about 40 seconds or until warm.