Mini Blueberry Cottage Cheese Pancakes

Name: Mini Blueberry Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup cottage cheese; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup whole milk; 1 large egg; 1 tsp vanilla extract; 2 tbsp unsalted butter, melted; 1/2 cup fresh blueberries; Butter, for greasing; Maple syrup, for serving

Mini blueberry cottage cheese pancakes are a high-protein breakfast made by blending cottage cheese into the batter for fluffy, tender pancakes that freeze beautifully for meal prep.

🌍American 🏷️Mini pancakes 🏷️Blueberry pancakes 🏷️Cottage cheese pancakes 🏷️Breakfast Brunch

🏷️

🏷️Meal-prep

-0:00

moribyanonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 cup cottage cheese
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup whole milk
1 large egg
1 tsp vanilla extract
2 tbsp unsalted butter, melted
1/2 cup fresh blueberries
Butter, for greasingoptional
Maple syrup, for servingoptional

13 Ingredients

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Instructions

1
Using an immersion blender or a standard blender, blend the cottage cheese until it's completely smooth and creamy.
2
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together.
3
To the dry ingredients, add the blended cottage cheese, whole milk, egg, vanilla extract, and melted butter.
4
Whisk the batter until just combined. Be careful not to overmix.
5
Heat a large non-stick skillet or griddle over medium heat and grease with butter.
6
Using a piping bag or a spoon, pour small, round dollops of batter onto the hot griddle.
7
Place a few fresh blueberries on top of each pancake.
8
Cook for 1-2 minutes per side, until golden brown and cooked through.
9
Serve immediately with butter and maple syrup, or allow to cool completely for storage.
10
For meal prep, place the cooled pancakes into freezer-safe bags and store in the freezer.

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Tips & Notes

Pro tips

Blend the cottage cheese until completely smooth before mixing with other wet ingredients—lumps prevent fluffy texture.
Use a small ice cream scoop or spoon to portion batter consistently; mini pancakes cook faster and more evenly than full-size.
Don't overmix the batter after adding flour; a few lumps are fine and keep pancakes tender.
Let the griddle or skillet heat fully and test with a drop of water; it should sizzle. This ensures the bottom browns properly without the inside staying raw.

Substitutions

All-purpose flour → whole wheat flour (may need +1–2 tbsp milk for consistency)
Granulated sugar → honey or maple syrup (reduce liquid slightly)
Whole milk → buttermilk or Greek yogurt thinned with water (adds tanginess)
Unsalted butter → coconut oil or neutral oil (flavor shifts slightly)

Storage & make-ahead

Cool completely, then layer pancakes with parchment paper in an airtight container; refrigerate up to 4 days or freeze up to 3 months. Reheat in a 300°F oven or toaster.

Common Questions

Can I make these pancakes ahead and freeze them?

Yes. Let them cool completely, layer with parchment paper in an airtight container, and freeze up to 3 months. Reheat in a toaster or 300°F oven until warm.