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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add cottage cheese, eggs, egg whites, flour, baking powder, vanilla, and salt to a blender.
Blend on high for 30 seconds until the batter is completely smooth with no curds left.
Heat a nonstick skillet or griddle over medium heat for 3 minutes. Add a light swipe of butter.
Pour a scant 2/3 cup of batter into the pan for each pancake.
Cook for 3 to 4 minutes until the edges look dry and the bubbles on top stay open.
Flip once. Cook about 90 seconds more until golden brown and springy in the center. Do not press the pancake down with the spatula.
Repeat with the remaining batter, adding butter to the pan between batches.
Serve warm with butter, peanut butter, or syrup. For meal prep, cool completely on a wire rack before storing.
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This batter is heavier and wetter than regular pancake batter, so cook on medium, not medium-high, and don't flip until the edges look dry and the bubbles stay open.
There is no sugar in the batter. Add a few drops of liquid stevia, or 1/4 cup granulated sugar, if you want sweeter pancakes.
Store cooled pancakes in an airtight container with parchment between them, up to 4 days in the fridge or 3 months in the freezer (freeze flat on a sheet pan first). Reheat straight from frozen in a toaster on medium, about 2 minutes.
The batter holds in the fridge up to 24 hours. Whisk in an extra 1/2 teaspoon of baking powder before cooking.
A 1:1 gluten-free flour blend (add 2 extra tablespoons) or oat flour works. Use 6 whole eggs instead of eggs + whites (about 4g less protein per serving), or 1/2 cup carton egg whites for the 4 fresh whites.
Can I make the batter ahead of time?
Yes, the batter holds in the fridge up to 24 hours. Whisk in an extra 1/2 teaspoon of baking powder before cooking.
How can I store the pancakes?
Store cooled pancakes in an airtight container with parchment between them, up to 4 days in the fridge or 3 months in the freezer.
How do I reheat the pancakes?
Reheat straight from frozen in a toaster on medium, about 2 minutes.
Can I make these pancakes gluten-free?
Yes, use a 1:1 gluten-free flour blend and add 2 extra tablespoons.
What variations can I try?
Try cinnamon vanilla, lemon poppy seed, chocolate chip, blueberry, or savory with black pepper and chives.
