Fluffy Cottage Cheese Pancakes Recipe

Introduction

Mile High Sock It To Me Pound Cake is a classic Southern dessert…If you’re looking for a delicious, high-protein breakfast that’s light, fluffy, and satisfying, cottage cheese pancakes are your new best friend. These pancakes are an American classic with a twist: instead of just flour and milk, they use creamy cottage cheese for added richness and nutritional value.

This Mile High Sock It To Me Pound Cake is rich, moist…Unlike traditional pancakes, cottage cheese pancakes are packed with protein and have a lower carb count, making them ideal for healthy breakfast recipes or even low-carb meal planning. They’re also great for kids and adults alike because they’re soft, slightly tangy, and versatile enough for both sweet and savory toppings.

If you’re already a fan of easy breakfast recipes, you should also try this Blueberry Sour Cream Pound Cake—a moist, fruity option that pairs beautifully with a cup of morning coffee. And if you’re looking for a savory counterpart, consider the hearty Creamy Mushroom Soup Recipe, perfect for brunch.

Whether you’re on a high-protein diet, trying to reduce sugar, or simply want to explore healthy pancake recipes, these fluffy delights are exactly what your breakfast needs.

Ingredients

For the Batter:

• 1 cup cottage cheese (full-fat or low-fat)
• 3 large eggs
• 1/2 cup all-purpose flour (or almond flour for low-carb version)
• 1 tbsp sugar (optional)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla extract (optional)
• Butter or oil for cooking

Optional Toppings:

• Maple syrup
• Greek yogurt
• Honey
• Fresh berries (blueberries, raspberries, strawberries)
• Chopped nuts
• Powdered sugar

Directions

Step 1: Mix the Batter

In a large mixing bowl, whisk the eggs until they become light and foamy. Add the cottage cheese, sugar (if using), vanilla extract, salt, and baking powder. Mix thoroughly.

Gradually fold in the flour, mixing until just combined. Don’t overmix—the batter should still be a little lumpy from the cottage cheese.

Step 2: Heat the Skillet

Preheat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil and swirl to coat the surface.

Step 3: Cook the Pancakes

Pour about 2 tablespoons of batter per pancake into the skillet. Flatten slightly with the back of a spoon. Cook for 2 to 3 minutes on each side until golden brown. Flip carefully—these pancakes are delicate because of the high moisture from the cottage cheese.

Step 4: Serve and Enjoy

Serve hot with your favorite toppings. These pancakes pair well with maple syrup and fresh berries, or even a dollop of Greek yogurt for an extra protein boost.

Tips & Variations

• Low-Carb Option: Replace all-purpose flour with almond or coconut flour.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Sweet Boost: Add mashed banana or applesauce for natural sweetness.
• Savory Style: Omit vanilla and sugar, then add chopped spinach or herbs. Serve with sour cream or avocado.
• Make-Ahead: Batter can be prepared the night before and stored in the fridge.

These cottage cheese pancakes are not just for breakfast. They make a great high-protein snack, light lunch, or even dinner when topped with eggs and vegetables.

Storage Instructions

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
• Freezer: Stack with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months.
• Reheat: Warm in a toaster, oven, or microwave until heated through.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Makes about 8 medium pancakes
• Calories per pancake: ~120 calories (without toppings)

Tools Used

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Silicone spatula

Nutritional Benefits

Cottage cheese pancakes are a powerhouse when it comes to nutrition:

• Protein-rich: Cottage cheese provides casein protein, perfect for muscle repair.
• Low in sugar: Especially if you skip the added sugar.
• Good fats: If using full-fat cottage cheese and cooking with butter.
• Calcium and B12: Essential vitamins and minerals in dairy-based breakfasts.

Perfect for those on high-protein diets, low-carb diets, or anyone looking for a more filling alternative to traditional pancakes.

Why Cottage Cheese?

Many people overlook cottage cheese recipes due to its texture or tang, but in pancakes, it completely transforms. The cheese melts into the batter, leaving you with a rich, moist, almost creamy interior—far superior to typical flour-heavy pancakes.

It’s also a favorite among fitness enthusiasts and nutritionists for its high protein and low calorie profile. This makes it ideal for everything from weight loss meal plans to muscle-building breakfasts.

“This recipe is inspired by classic Southern flavors, much like the traditional versions found on AllRecipes.”

Final Thoughts

People love this Mile High Sock It To Me Pound Cake for its texture…Cottage cheese pancakes are more than just a trendy alternative—they’re a game changer for anyone looking for nutrient-dense breakfasts or versatile pancake options. They cook fast, taste amazing, and fuel your body with what it needs.

Try pairing them with a warm drink or serving them next to this creamy Pineapple Juice Cake for a balanced and satisfying brunch. With their fluffy texture and nutritional benefits, these pancakes are sure to become a permanent staple in your morning routine.

So the next time you search for “healthy pancakes” or “protein-packed breakfast ideas,” remember: cottage cheese pancakes check every box.

Mile High Sock It To Me Pound Cake

This *Mile High Sock It To Me Pound Cake* is an ultra-moist Southern-style treat layered with a buttery cinnamon pecan filling and topped with a rich cream cheese glaze. A true holiday or Sunday dinner showstopper.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Calories: 490

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients
• ### For the Cake:
• - ½ cup sour cream
• - 1 cup buttermilk
• - 6 large eggs
• - 1 tbsp vanilla extract
• - 1 tsp almond extract optional
• - ½ tsp baking soda
• - ½ tsp salt
• - 3 cups cake flour sifted
• - 2½ cups granulated sugar
• - 1 cup 2 sticks unsalted butter, room temperature
• ### Cinnamon Pecan Filling:
• - ¾ cup chopped pecans
• - 2 tsp ground cinnamon
• - ½ cup brown sugar
• - 2 tbsp melted butter
• ### Cream Cheese Glaze:
• - 4 oz cream cheese softened
• - 1 cup powdered sugar
• - 2–3 tbsp milk adjust for thickness
• - ½ tsp vanilla extract
• ### Topping:
• - ¾ cup toasted pecan halves or chopped pecans

Equipment

• Equipment:
• - 2 or 3 8-inch cake pans (or tall springform pans)
• Mixing bowls
• Hand or stand mixer
• Wire rack
• Spatula
• - Measuring cups and spoons

Method

 

1. Instructions
2. **Preheat the oven** to 325°F (165°C). Grease and flour three 8-inch pans or two 9-inch pans. You can also use tall springform pans for extra height.
3. **Cream the butter and sugar** until light and fluffy (about 4 minutes).
4. **Add eggs one at a time**, mixing well after each addition.
5. Mix in vanilla and optional almond extracts.
6. In a separate bowl, whisk together flour, baking soda, and salt.
7. Alternate adding flour mixture and the buttermilk/sour cream to the butter mixture, starting and ending with flour. Mix just until combined.
8. Pour a layer of batter into pans. Sprinkle cinnamon pecan filling. Repeat layers.
9. Finish with a final layer of batter and smooth the top.
10. **Bake** for 55–65 minutes or until a toothpick comes out clean.
11. Let cakes cool in pans for 15 minutes, then remove to cool fully on a wire rack.
12. **Make the glaze** by beating cream cheese until smooth. Gradually add powdered sugar, vanilla, and milk until it reaches drizzling consistency.
13. Drizzle glaze over the cake and let it drip naturally down the sides.
14. While the glaze is wet, **sprinkle toasted pecans** on top.

Notes

Notes
- You can store this cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Use full-fat dairy for the best flavor and texture.
- The almond extract adds depth but is optional.