Quick and easy to make, these fluffy Cottage Cheese Pancakes feature delightfully crispy edges and a delectably melty, subtly cheesy middle that's packed with flavor.
Combine the wet ingredients. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice.
Add the dry ingredients. Measure the flour, baking powder, and poppy seeds into the bowl with the cottage cheese and mix just until all the dry ingredients are incorporated. The batter should be thick and lumpy.
Rest. Allow the batter to rest for 5 minutes.
Heat the pan. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
Cook the pancakes. Pour 1/3 cup pancake batter onto the heated pan for each pancake. Cook the pancakes until small bubbles form on the surface, and the edges look set. Use a spatula to flip each pancake carefully. Cook for another minute or so before transferring the cooked pancakes to a serving plate. Repeat with the rest of the batter, and remember to butter the pan between each batch or as needed.
Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.
Notes
Cottage Cheese. Use small curd cottage cheese because larger curds will make for lumpy pancakes.
Don’t over-mix. When mixing the batter, mix just until everything is incorporated.
Rest the batter. After whisking together all of the ingredients for the batter, you want to let it rest for about 5 minutes before cooking the pancakes.
Pans. Use a non-stick pan and grease it with butter or cooking spray between each batch of pancakes.
Add-ins. Fold some fresh or frozen blueberries into the batter. Mini chocolate chips would also be great.
Make sheet pan pancakes. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10-15 minutes at 425°F or until the pancakes are cooked through.
Storage: You can store the pancakes in the fridge for up to 4 days or in the freezer for up to 3 months.