Fluffy Blended Cottage Cheese Pancakes

• servings: 16 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 cups cottage cheese

6 large eggs

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

Butter, for cooking

Directions

Add all the ingredients in the order listed in a blender. Process on medium or medium-high speed until fully blended and smooth.

Preheat a griddle or frying pan over medium heat. Brush or rub liberally with butter. Heat until the butter is sizzling (but not burning).

Pour 1/4 cup batter (more or less) in rounds on the hot griddle. Cook for 1 to 2 minutes until the pancakes are set and small bubbles appear on the edges. Flip and continue to cook for another 1 to 2 minutes until cooked through.

Serve immediately with maple syrup, jam, or other desired pancake toppings.

Notes

No weights were noted on her recipe🙁

I’d try 150 g flour though Mel uses more flour per cup than most so possibly as much as 170 g flour.

1/19/26 Made using Bob Red Mill 1-1 gf flour 135 g. (Using 120 g per cup but reducing by 10% for GF.)

Nutrition

• Serving Size: 1 pancake
• Calories: 82 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 205 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 0.3 g
• Total Sugars: 1 g
• Protein: 6 g