Craving something sweet for breakfast?
Try these cottage cheese blueberry pancakes! They’re light, fluffy, and bursting with juicy berries.
Plus, they’re easy to whip up! Ready to flip some pancakes? Let’s get started!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Ingredients
For the pancakes:
- 1/2 cup skim milk
- 3/4 cup low-fat cottage cheese
- 1 tsp baking soda (ensures light, fluffy pancakes)
- 1 cup whole wheat flour (I use King Arthur whole wheat flour)
- 12 oz frozen blueberries (do not thaw before adding to batter)
- 2 tsp sugar
- 2 eggs (large, at room temperature)
- cooking spray (like PAM, for non-stick cooking)
For serving:
- 1 tbsp syrup
Step 1: Prepare the Egg Whites
Start by cracking two eggs (or three egg whites) into a bowl, making sure to separate the yolks from the whites.
Discard the yolks, as you will only be using the egg whites for this recipe.
Step 2: Mix Wet Ingredients
Add ¾ cup of low-fat, reduced sodium cottage cheese to the egg whites.
Then, pour in ½ cup of skim milk.
Mix these wet ingredients together until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, combine 1 cup of whole wheat flour, 1 teaspoon of baking soda, and 2 teaspoons of sugar.
Mix these dry ingredients together to ensure they are evenly distributed.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
It’s perfectly fine if there are some lumps in the batter; this will help keep the pancakes fluffy.
Step 5: Add Blueberries
Thaw a 12-ounce bag of frozen blueberries, reserving the liquid.
Add the blueberries and the reserved liquid to the batter, stirring gently to incorporate them without breaking the berries.
Step 6: Cook the Pancakes
Heat a large non-stick pan over medium-high heat and coat it with cooking spray.
Use a ¼ cup measuring cup to scoop the batter and pour it into the pan.
Cook the pancakes for 2-3 minutes until bubbles appear on the edges, then flip them using a spatula.
Cook for an additional 2-3 minutes before transferring the pancakes to a plate.
Step 7: Repeat and Serve
Reapply cooking spray to the pan and repeat the process until all the batter is used.
Serve the pancakes warm, and taste them before adding syrup, as they are naturally sweet from the cottage cheese and blueberries.
If desired, use only 1 tablespoon of syrup for added sweetness.
