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Cottage Cheese Pancakes

Step-by-step method

Let’s cook

At a glance

These fluffy cottage cheese pancakes come together quickly with just a simple mix-and-fry technique that's perfect for a weekend breakfast. You're looking at about 20 minutes of cooking time, and the best part is you can top them with whatever fruit you've got on hand—frozen berries work great and need just a quick warm-up in a pan.

  1. 1/3

    Mix and fry

    Mix everything together. Heat a large non-stick pan, drop small rounds of batter with a spoon, and fry until golden on both sides.


    For this step

    0/6
  2. 2/3

    Fresh or frozen fruit

    Serve immediately with seasonal fruit. The possible combinations are endless. Besides strawberries, blueberries are a firm favorite in our house (just pull them straight from the freezer and warm them up in a small saucepan).

  3. 3/3

    Tip: fun shapes for kids

    For a bit of fun in today's photo, I used an electric sandwich maker with interchangeable waffle plates shaped like a popular little mouse.

How it went

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Cottage Cheese Pancakes

bohynekuchyne
Active time total 20 min
Prep — Cook 20 min

6 Ingredients

3 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Sandwich maker optional

What's in it?

180 kcal

Calories

18 g

Carbohydrates

6 g

Fats

12 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This recipe for heavenly cottage cheese pancakes, inspired by Nigella, has become our kids' favorite Sunday breakfast. You can use whatever seasonal fruit you like, or whatever you happen to have in the freezer. For an autumn twist, add a pinch of cinnamon to the batter and go for apples as your fruit of choice.

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