Martha Stewart’s Cottage Cheese Pancakes are an easy to make breakfast full of protein.
I could have also titled these Cottage Cheese Pancakes the recipe which proves there is nothing new in recipes and food trends.
If you pay attention to recipes on social media, you will know that cottage cheese has been having a moment. It is all over the place. People are putting cottage cheese in all kinds of things.
When I recently saw a recipe for cottage cheese pancakes, I remembered some cottage cheese pancakes I made years ago. And by years ago, I mean twenty years ago.
I had not thought about these pancakes in years. I pulled out the recipe and realized they were from a 2005 copy of Martha Stewart’s Everyday Food magazine.
Yes, 2005. Martha Stewart shared a high-protein pancake recipe containing cottage cheese back in 2005.
I guess cottage cheese had a nonsocial media moment in the early 2000s.
It is easy to think that something is new and trendy, but the truth is that it is probably just a slightly updated version of something that has been around for years.
We used to love these pancakes, so I decided it was time to make these cottage cheese pancakes again as breakfast for dinner one night.
I also knew this recipe would be perfect for the next recipe in my Martha Stewart Cooking Challenge.
They were delicious! I can’t believe that I forgot about these pancakes.
What I Changed
I made Martha Stewart’s cottage cheese pancakes just like the recipe said, except I used one egg instead of 2 egg whites. With the price of eggs right now, I was trying to use eggs wisely. It worked fine that way.
I also used a griddle to cook these cottage cheese pancakes instead of a pan or skillet like the recipe used.
These pancakes have a slight texture. We do not mind, but if you do, you can easily puree the cottage cheese before adding it to the batter.
These also work great gluten free. I share what I did to make them gluten free below.
Ingredients
- flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- sugar
- baking soda
- low fat cottage cheese
- milk
- egg whites or 1 egg
- vanilla extract
- oil
Martha Stewart's Cottage Cheese Pancakes
A delicious high protein pancake that I have made for years.
Ingredients
- 3/4 cup all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup low fat, small curd, cottage cheese
- 2/3 cup milk
- 2 egg whites or 1 egg will also work in place of egg whites
- 1/2 teaspoon vanilla extract
Instructions
- Mix flour, sugar, baking powder, and baking soda in a large bowl.
- Stir in cottage cheese, milk, egg, and vanilla.
- Heat a griddle or skillet; grease if needed.
- Pour about 1/3 of a cup of batter into hot griddle or pan.
- Cook for 2-3 minutes or until the top starts to bubble.
- Flip and cook for about 2 minutes more or until set and done.
- Serve with butter and syrup. or desired toppings.
Notes
Gluten free version of recipe tested with Bob's Red Mill 1 to 1 gluten free flour blend. Other blends may work, but they have not been tested.
The original recipe called for 2 egg whites. I used 1 egg in place of 2 egg whites and it worked great.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 375mgCarbohydrates: 51gFiber: 1gSugar: 9gProtein: 16g
Nutritional values are approximate and aren't always accurate.
More Martha Stewart Recipes
Martha Stewart’s Buttermilk Pancakes
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