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Stack of golden cottage cheese pancakes topped with fresh blueberries and maple syrup.

Fluffy Cottage Cheese Pancakes with Blueberries in 20 Minutes

Cottage cheese pancakes blend up in minutes and cook into fluffy, golden pancakes with juicy blueberries in every bite. An easy, protein-rich breakfast that feels like a weekend treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese 2% or whole milk, drained if watery
  • 3 large eggs
  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup plus more for serving
  • 1 cup blueberries fresh or frozen, plus extra for topping
  • 1 tsp butter or cooking spray, for the skillet

Method
 

  1. Add the cottage cheese and eggs to a blender and blend until smooth, about 30 seconds.
  2. Add the flour, baking powder, vanilla and maple syrup; blend just until combined, then stir in the blueberries with a spoon.
  3. Heat a large nonstick skillet over medium-low heat and grease with butter or cooking spray.
  4. Pour about 1/4 cup of batter per pancake into the skillet and cook 2-3 minutes, until the edges look set and bubbles form on top.
  5. Flip and cook 1-2 minutes more, until golden. Serve warm with extra blueberries and a drizzle of maple syrup.