Description
These Cottage Cheese Blueberry Pancakes are light, fluffy, and protein-packed — the perfect breakfast for busy mornings or slow weekend brunches. Blended cottage cheese adds creaminess and a boost of protein, while juicy blueberries bring natural sweetness in every bite!
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup rolled oats (or oat flour)
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
- ½ cup fresh or frozen blueberries
For Cooking
- Butter, coconut oil, or cooking spray
Instructions
- Blend the Batter: Add cottage cheese, eggs, oats, baking powder, vanilla, and cinnamon (if using) to a blender. Blend until smooth to create a creamy, protein-rich pancake batter.
- Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter without blending them, preserving their shape and juiciness.
- Heat the Pan: Preheat a lightly greased skillet or griddle over medium heat with butter, coconut oil, or cooking spray to prevent sticking.
- Cook the Pancakes: Pour 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set, then carefully flip the pancake.
- Finish Cooking: Cook for an additional 1–2 minutes on the other side until pancakes are golden brown and cooked through.
- Serve Warm: Serve the pancakes warm with maple syrup, extra blueberries, or a dollop of yogurt for added flavor and texture.
Notes
- For thicker pancakes, let the batter sit 5 minutes to thicken before cooking.
- If using frozen blueberries, do not thaw — fold them in right before cooking to keep them intact.
- Swap oats for gluten-free oats to make this recipe gluten-free.
- Leftovers store well — refrigerate up to 3 days or freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast, High-Protein
- Method: Stovetop
- Cuisine: American
