Secret Ingredient Pancakes

Cottage Cheese Pancakes

In my opinion, when it comes to food likes and dislikes, texture plays a huge role. If you don’t love how it feels in your mouth, then that changes everything, because you focus on that and completely ignore the actual taste and flavor of a dish or ingredient. My younger son loves chicken and red meat, but the love stops once the meat is ground and made into a meatball or meatloaf, simply because he hates the texture.

That is true for me when I eat cottage cheese. I’ve been through many diets in my life, and I bought cottage cheese because it was part of the diet, not because I loved it.

I like the flavor and creaminess, but I’ve never really cared for the texture.

The other day I accidentally ended up with a 16-ounce container of cottage cheese. It was next to the sour cream, and I grabbed it by mistake while grocery shopping. So there I was, back home wondering what to do with it, and I thought maybe I could add it to something and completely disguise it.

The next day for breakfast, I tried a new pancake recipe with cottage cheese, and I was surprised in the most delightful way. The pancakes were delicious.

After eating these scrumptious and fluffy pancakes, I thought this could be the perfect recipe for all the cottage cheese haters out there. Enjoy!

Cottage Cheese Pancakes


Cottage Cheese Pancakes



  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3 tablespoons sugar
  • 3/4 cup small curd cottage cheese
  • 1/3 cup milk
  • 2 tablespoons oil
  • 3 eggs


In a medium bowl, whisk together the flour, baking soda, baking powder and sugar.

In a large bowl, whisk together cottage cheese, milk, 1 tablespoon oil and eggs. Add dry ingredients to cottage cheese mixture. Whisk to bring mixture together, try not to overmix.

Heat remaining oil in a large nonstick skillet over medium heat. Spoon 3 tablespoons of batter onto skillet.

Cook until bubbles begin to set, about 1 to 2 minutes. Using a spatula flip pancakes and continue to cook another 2 minutes. Repeat until all the batter is used up.

Yield: 12 to 15 small pancakes


My notes: I always use a mild olive oil when making pancakes.


Cottage Cheese Pancakes
Cottage Cheese Pancakes

If you love pancakes as much as I do, you can also try this delicious pancake mix recipe.