Cottage Cheese Pancakes

Breakfast, Recipe

Cheyenne Bastian-Brown

Lycoming County Dairy Princess


  • 2/3 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 4 large eggs, separated, room temperature

  • 1 1/4 cups small curd COTTAGE CHEESE or RICOTTA CHEESE

  • 2/3 cup WHOLE MILK

  • 1/2 teaspoon vanilla

  • Fresh fruit


Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry). Thoroughly whisk egg yolks, COTTAGE CHEESE, MILK and vanilla in a large bowl until well blended. This mixture will not be smooth. Add dry ingredients; gently whisk together just until blended. Fold in beaten egg whites. Heat a lightly greased large nonstick skillet or griddle over medium heat until hot. Cook in batches, spooning 1/4 cup batter into skillet for each pancake. When a few bubbles form, the top starts to dry around the edges and the bottom side is golden brown, turn pancakes. Cook until second side is golden brown. Serve the COTTAGE CHEESE pancakes with Cinnamon Maple BUTTER and fresh fruit.