Cottage Cheese Pancakes Strawberry (Print Version)

Fluffy cottage cheese pancakes paired with fresh, vibrant strawberry syrup for a nourishing breakfast.

# What You'll Need:

→ Pancakes

01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking

→ Fresh Strawberry Syrup

09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and set aside to cool.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

# Additional Tips::

01 -
  • They're genuinely protein-rich without tasting like you're eating something "healthy," which is the whole point.
  • The cottage cheese curds add this subtle texture that keeps every bite interesting instead of monotonous.
  • Fresh strawberry syrup tastes like summer even when it's not, and it takes maybe ten minutes total.
  • You can make a giant batch and reheat them all week without guilt.
02 -
  • Don't overmix the batter—I learned this the hard way when I tried to make the batter perfectly smooth and ended up with pancakes that were oddly dense instead of fluffy.
  • Medium heat is non-negotiable here; too hot and the bottoms burn before the centers cook through, too cool and they turn out flat and pancake-ish.
  • The strawberry syrup tastes even better the next day after the flavors have settled, so you can absolutely make it ahead.
03 -
  • If your batter seems too thick, add water one tablespoon at a time until it reaches a thick but spoonable consistency; different cottage cheese brands vary in moisture.
  • A pinch of cinnamon or lemon zest in the batter transforms these into something that feels more special without adding real work.
  • Room temperature cottage cheese and eggs blend together more easily and create fluffier pancakes than cold ones straight from the fridge.
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