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Fluffy Cottage Cheese Pancakes Recipe with Easy Blueberry Compote

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Light and airy cottage cheese pancakes served with a sweet-tart blueberry compote, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 1 cup (225g) cottage cheese (small-curd recommended)
  • 3 large eggs, room temperature
  • 1/2 cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey (adjust to preferred sweetness)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Stir occasionally as berries soften and release juices. After about 5 minutes, mixture will thicken slightly. Remove from heat and stir in vanilla extract if using. Set aside to cool.
  2. Mix the Pancake Batter: In a medium bowl, whisk eggs until combined. Add cottage cheese and vanilla extract, stirring gently. In a separate bowl, sift together flour, baking powder, sugar, and salt. Gradually fold dry ingredients into wet mixture, stirring just until combined. Batter will be lumpy.
  3. Heat the Skillet: Place skillet over medium heat and add butter or oil. Let melt and coat surface evenly. Pan should be hot but not smoking.
  4. Cook the Pancakes: Pour about 1/4 cup (60ml) batter per pancake onto skillet. Cook 2-3 minutes until edges set and bubbles form. Flip carefully and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  5. Keep Warm: Place cooked pancakes on plate and cover loosely with foil. Repeat until all batter is used.
  6. Serve: Stack pancakes and spoon warm blueberry compote over the top. Add dollop of yogurt or pat of butter if desired.

Notes

If batter is too thick, add a splash of milk to loosen. Avoid overmixing to keep pancakes fluffy. Use medium heat to prevent burning or undercooking. For smoother pancakes, blend cottage cheese before mixing. Leftovers keep well refrigerated for up to 2 days; reheat gently.

Nutrition

Keywords: cottage cheese pancakes, blueberry compote, fluffy pancakes, easy breakfast, gluten-free option, healthy pancakes

Find it online: https://yumnode.com/fluffy-cottage-cheese-pancakes-recipe-with-easy-blueberry-compote/