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Simple Cottage Cheese Pancakes

Simple Cottage Cheese Pancakes

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These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet


  1. Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
  2. Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
  3. Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
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It tasted great cooked as is without any additions.

Tina Nielsen Yeagley

The batter was too thick so it didn't spread well in the pan. They were thicker than I expected. I only had large curd cottage cheese, and that wasn't the best thing to use. Next time I will add use small curd and see if it spreads better, and I will add some cinnamon and vanilla next time. This is a great recipe though if you are watching your carb intake.

Baking Nana

These are very tender and I think the blueberries made a big difference. They are a little eggy compared to a crepe or pancake. Overall these were well received.