Cottage Cheese Blueberry Pancakes:
A Protein-Packed, Budget-Friendly Delight

Fluffy golden pancakes stacked high, each layer bursting with plump blueberries. A dollop of creamy cottage cheese sits on top, alongside a drizzle of warm maple syrup cascading down the stack. The plate is adorned with extra fresh blueberries, a sprig of mint, and a dusting of powdered sugar. Set on a rustic wooden table with soft natural lighting, the scene includes a cup of steaming coffee and a small jar of syrup to complete the cozy breakfast setting.

Fluffy, protein-packed, and bursting with juicy blueberries, these Cottage Cheese Blueberry Pancakes are the perfect way to start your day! Made with simple, wholesome ingredients, they offer a balance of protein and fiber while staying naturally sweet. Whether you’re looking for a budget-friendly breakfast or a delicious meal to fuel your morning, these pancakes will keep you full and satisfied.

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Why You’ll Love This Recipe

  • High-Protein & Filling: Cottage cheese adds a protein boost for sustained energy.
  • Naturally Sweetened: A touch of honey or maple syrup keeps them deliciously sweet without refined sugar.
  • Fluffy & Delicious: Light and airy pancakes with bursts of fresh blueberry flavor.
  • Budget-Friendly & Simple: Uses affordable, everyday ingredients for a nutritious breakfast on a budget.

Ingredients

Makes 2 servings

For the Pancakes:

  • 1 cup cottage cheese
  • 2 large eggs
  • ½ cup milk (or non-dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup
  • ¾ cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup fresh or frozen blueberries
  • Butter or oil for cooking

Optional Toppings:

  • Greek yogurt
  • Extra blueberries
  • Drizzle of honey or maple syrup
  • Chopped nuts

Step-by-Step Instructions

  1. Mix Wet Ingredients:
    In a large bowl, whisk together cottage cheese, eggs, milk, vanilla extract, and honey (or maple syrup) until well combined.
  2. Combine Dry Ingredients:
    In a separate bowl, mix the flour, baking powder, cinnamon, and salt.
  3. Make the Batter:
    Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
  4. Cook the Pancakes:
    Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the pan.
  5. Flip & Finish:
    Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
  6. Serve & Enjoy:
    Stack the pancakes on a plate and top with Greek yogurt, extra blueberries, or a drizzle of honey for extra deliciousness.

Nutritional Information (Per Serving)

  • Calories: 220
  • Protein: 12g
  • Carbohydrates: 28g
  • Fat: 7g
  • Fiber: 3g
  • Sugar: 9g

Why This Recipe Works

These Cottage Cheese Blueberry Pancakes are the perfect combination of fluffiness, flavor, and nutrition. The cottage cheese provides extra protein and creaminess, while the blueberries add natural sweetness and antioxidants. Plus, they’re quick, easy, and made with pantry staples, making them a go-to budget-friendly breakfast option.

Additional Tips & FAQs

  • Can I use frozen blueberries?
    Yes! If using frozen blueberries, do not thaw them beforehand to avoid excess moisture in the batter.
  • Can I make these gluten-free?
    Absolutely! Swap the whole wheat flour for a gluten-free flour blend.
  • How do I store leftovers?
    Keep leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave.

Let’s Stay Connected!

Did you make these Cottage Cheese Blueberry Pancakes? I’d love to see your creations! Share your photos on Instagram and tag @BlomBites for a chance to be featured.

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