Cottage Cheese Berry Pancakes (Printable version)

Fluffy pancakes enriched with cottage cheese and juicy mixed berries for a nutritious start.

# What you need:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup rolled oats
06 - 1/2 cup whole wheat flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or preferred sweetener, optional

→ Add-ins

10 - 1 cup mixed berries, blueberries, raspberries, or strawberries, fresh or frozen
11 - Butter or oil for cooking

# Steps to follow:

01 - In a blender or food processor, combine cottage cheese, eggs, milk, and vanilla extract. Blend until smooth.
02 - Add rolled oats, flour, baking powder, salt, and sugar if using to the blender. Blend again until just combined and smooth without overmixing.
03 - Gently fold in the mixed berries by hand to distribute evenly throughout the batter.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip the pancakes and cook for 1 to 2 minutes additional until golden brown and cooked through.
07 - Repeat with remaining batter. Serve pancakes warm with additional berries, yogurt, or maple syrup drizzle if desired.

# Expert tips:

01 -
  • They keep you full for hours without that sluggish, overstuffed feeling that usually follows pancakes.
  • The cottage cheese becomes completely invisible once blended—no weird texture, just pure fluff and flavor.
  • You can prep these in under 10 minutes, which means breakfast doesn't have to be a weekend-only luxury.
  • Frozen berries work beautifully, so you're not limited to what's in season or what your grocery store decided to stock today.
02 -
  • The blending step is non-negotiable—lumpy cottage cheese batter becomes lumpy, rubbery pancakes that no amount of toppings can redeem.
  • Medium heat is where the magic happens; too high and the outside burns before the inside cooks, too low and you end up with pale, dense pancakes that taste vaguely unfinished.
03 -
  • Don't blend the berries into the batter itself—folding them in whole keeps their texture intact and prevents the pancakes from turning an unappetizing color.
  • The batter will be thicker than traditional pancake batter and that's exactly right; thinner batters spread too much and cook unevenly on the edges.
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