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Fluffy Cottage Cheese Pancakes Recipe with Easy Blueberry Compote

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Light and airy cottage cheese pancakes paired with a simple, sweet-tart blueberry compote. Perfect for a quick, comforting breakfast or brunch that balances protein and flavor.

Ingredients

Scale
  • 1 cup (240 g) full-fat cottage cheese
  • 1 cup (120 g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 1/4 cup (60 ml) milk (whole or 2%, or dairy-free alternative)
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Blueberry Compote:
  • 1 cup (150 g) fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan, combine blueberries, honey or maple syrup, lemon juice, lemon zest, and water. Cook over medium heat for 8-10 minutes, stirring occasionally until berries burst and mixture thickens. Remove from heat and cool. Optionally mash berries for smoother compote.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Combine Wet Ingredients: In another bowl, beat eggs until frothy. Add cottage cheese, milk, and vanilla extract. Mix gently until creamy with some curds visible.
  4. Fold Wet into Dry: Pour wet ingredients into dry mixture and fold with a spatula until just combined. Batter should be thick but scoopable with some lumps.
  5. Heat the Pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Heat for 2-3 minutes until a drop of water sizzles.
  6. Cook the Pancakes: Spoon about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip carefully and cook 1-2 minutes more until golden and cooked through. Adjust heat as needed.
  7. Serve Warm: Stack pancakes, spoon blueberry compote over the top, and enjoy immediately.

Notes

Use full-fat cottage cheese for best creaminess. Let batter rest 5 minutes before cooking for fluffier pancakes. Maintain medium heat to avoid burning. For gluten-free, substitute flour with almond or oat flour and adjust milk as needed. Blueberry compote can be made ahead and improves in flavor after sitting overnight.

Nutrition

Keywords: cottage cheese pancakes, blueberry compote, fluffy pancakes, easy breakfast, brunch recipe, gluten-free option, protein pancakes

Find it online: https://cooksybite.com/fluffy-cottage-cheese-pancakes-recipe-with-easy-blueberry-compote/