Mini Blueberry Cottage Cheese Pancakes
These mini blueberry cottage cheese pancakes taste just like classic pancakes — soft, fluffy, and lightly sweet — with cottage cheese blended right into the batter for extra protein. You’d never guess they’re any different, but they hold up beautifully for meal prep and freezing. Perfect for busy mornings or a make-ahead breakfast everyone will love.
Servings mini pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons white granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup cottage cheese
- ½ cup whole milk
- ½ tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup blueberries
- Oil spray, for cooking
Instructions
- Add the cottage cheese to a bowl and use an immersion blender (or a food processor) to blend until completely smooth and lump-free.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, blended cottage cheese, milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium-low heat and lightly spray with oil.
- Scoop small amounts of batter onto the pan (or transfer the batter to a piping bag for easy portioning).
- Drop a few blueberries directly onto each pancake while the batter is still wet. (You can also fold all the blueberries into the batter if you prefer.)
- Cook for about 1½ to 2 minutes per side, until bubbles form on the surface, the edges look set, and the pancakes are golden and cooked through.
- Repeat with the remaining batter, spraying the pan as needed.
- Enjoy warm with maple syrup!
- If meal prepping, allow them to cool down completely. Portion into small ziploc bags, about 5 to 6 pancakes in each. Make sure there's no air in the bags and place them flat in the freezer.
Notes
Q: Do these really taste like regular pancakes?
A: Yes — they taste just like classic pancakes. The cottage cheese is fully blended, so you don’t taste or feel it at all. Q: What’s your favorite brand of cottage cheese to use?
A: Good Culture. It blends smoothly and has great flavor. Q: Do I have to blend the cottage cheese?
A: Yes. Blending it until completely smooth is key for the best texture and ensures the pancakes stay fluffy. Q: Can I add the blueberries directly to the batter instead?
A: Yes. You can fold them into the batter, but dropping them onto the pancakes in the pan gives you better control and more even distribution. Q: What’s the best way to portion mini pancakes?
A: Use a small scoop or a piping bag for uniform size and easier cooking. Q: Why did my pancakes burn or spread too much without rising?
A: Heat is everything. If the heat is too low, the batter spreads before it sets, leading to flat pancakes. If the heat is too high, the outside cooks too quickly before the inside is done. Keep the pan at medium-low heat so the pancakes rise evenly and cook through without burning. Q: Can these be frozen?
A: Yes. Let the pancakes cool completely, freeze them in a single layer, then transfer to a freezer-safe bag. Q: How do I reheat them?
A: Reheat in the microwave until warmed through or in a toaster for slightly crisp edges.
A: Yes — they taste just like classic pancakes. The cottage cheese is fully blended, so you don’t taste or feel it at all. Q: What’s your favorite brand of cottage cheese to use?
A: Good Culture. It blends smoothly and has great flavor. Q: Do I have to blend the cottage cheese?
A: Yes. Blending it until completely smooth is key for the best texture and ensures the pancakes stay fluffy. Q: Can I add the blueberries directly to the batter instead?
A: Yes. You can fold them into the batter, but dropping them onto the pancakes in the pan gives you better control and more even distribution. Q: What’s the best way to portion mini pancakes?
A: Use a small scoop or a piping bag for uniform size and easier cooking. Q: Why did my pancakes burn or spread too much without rising?
A: Heat is everything. If the heat is too low, the batter spreads before it sets, leading to flat pancakes. If the heat is too high, the outside cooks too quickly before the inside is done. Keep the pan at medium-low heat so the pancakes rise evenly and cook through without burning. Q: Can these be frozen?
A: Yes. Let the pancakes cool completely, freeze them in a single layer, then transfer to a freezer-safe bag. Q: How do I reheat them?
A: Reheat in the microwave until warmed through or in a toaster for slightly crisp edges.
Did You Make This Recipe?
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