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A beautifully plated stack of fluffy cottage cheese pancakes topped with fresh blueberries and drizzled with maple syrup. The setting features a rustic wooden table with a soft, natural light illuminating the pancakes, creating a warm and inviting breakfast atmosphere.

Fluffy Blueberry Pancakes

Fluffy cottage cheese pancakes loaded with blueberries for a healthy, protein-rich breakfast!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • 1 Mixing bowl
  • 1 Whisk or fork
  • 1 Non-stick skillet or griddle
  • 1 Measuring cups and spoons
  • 1 spatula

Ingredients
  

  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup all-purpose flour (or whole wheat flour)
  • 1 tbsp sugar Optional
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh blueberries or frozen
  • 1 Cooking spray or butter for frying

Instructions
 

  • In a mixing bowl, combine 1 cup cottage cheese, 2 large eggs, 1/2 cup flour, 1 tablespoon sugar (optional), 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix until well combined.
  • Gently fold in 1 cup blueberries into the batter.
  • Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
  • Serve warm with additional blueberries, maple syrup, or yogurt.

Notes

  • For a healthier version, you can substitute whole wheat flour for all-purpose flour.
  • Feel free to experiment with different toppings such as sliced bananas, honey, or nuts for added flavor.
  • These pancakes freeze well; store leftovers in an airtight container and reheat in the microwave or toaster.
Keyword blueberry pancakes, cottage cheese recipes, healthy breakfast, pancake recipes, protein pancakes