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Fluffy Cottage Cheese Pancakes Recipe

Cottage Cheese Pancakes are soft, fluffy, and protein-packed. They are also easy to make and you probably already have all of the ingredients in the refrigerator. These breakfast pancakes puff up like nobody’s business and reheat well.

Cottage Cheese Pancakes Recipe drizzled with syrup

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My son does this hilarious thing where he pretends to fall over and pass out after tasting something that is just way too good for words. These pancakes passed his test and the kids went back for seconds. 

We love pancakes in our house and recipes like Dutch Baby Pancakes, Crepes, and Pumpkin Pancakes are on the regular rotation. Pancakes are such a treat for breakfast, especially on weekends when we slow down and really savor the first meal of the day as a family.

Ingredients for Cottage Cheese Pancakes

  • Cottage Cheese – we use small curd, undrained
  • Vanilla extract – for flavor
  • Honey – adds natural sweetness
  • Eggs – add rich flavor and protein to the pancakes
  • Raisins (optional) -use brown or golden1/3 cup raisins (regular or white raisins)
  • All-purpose flour – measured correctly (fluff, spoon into measuring cup and level the top)
  • Baking soda – activated by cottage cheese to give these amazing rise
  • Oil to sautee – we use extra light olive oil
Ingredients for making pancakes with small curd cottage cheese

How to Make Cottage Cheese Pancakes

1. In a medium bowl, whisk together eggs until well beaten. Add cottage, vanilla, honey, and whisk until combined then stir in 1/3 cup raisins.

2. In a separate small bowl, whisk together flour and baking soda (if baking soda is lumpy, sift it into the flour). Whisk dry ingredients into wet ingredients.

3. Heat a large non-stick skillet over medium/low heat. Swirl in 2 Tbsp oil then add pancake batter a heaping Tablespoon at a time, or to your desired pancakes size. Sautee until pancake is puffed and golden on the first side (about 2-3 minutes) then flip and continue cooking another 2 minutes. Repeat with remaining batches and add more oil as needed.

Step by step how to make batter and sauté cottage cheese pancakes

Pro Tip: We recommend a splatter guard since these do create a little bit of splatter. If you see too much splattering, turning down the heat will help.

Common Questions

Can I substitute the cottage cheese?

If you prefer to use a different protein, you will love our Ricotta Cheese Pancakes or our Greek Yogurt Pancakes. We also have some fluffy Sour Cream Pancakes.

Can I substitute raisins?

You can leave the raisins out if you prefer a simpler pancake. The recipe will work just as well.

Are these Russian Cottage Cheese Pancakes?

Russian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki.

How do I know when pancakes are done?

Cook pancakes about 2-3 minutes per side over medium/low heat. Flip the pancakes when they are nearly set on top and bubbles form around the edges of the pancakes.

Fluffy stack of cottage cheese pancakes

Serve With

We love to serve cottage cheese pancakes with fresh fruit and these toppings (P.S. It’s perfectly acceptable to make these pancakes for dinner).

Cottage cheese pancakes served with raspberries and maple syrup

Reheating Pancakes

These are amazing serve these while they are warm and puffy, but you can also keep them warm on a baking sheet in the oven while you finish up your batches. Leftover pancakes also reheat really well with any of these methods:

  • Bread Toaster – put pancakes in one at a time and toast until heated through.
  • Air Fryer – add cold pancakes into the air fryer basket in a single layer and air fry at 350˚F for 2-3 minutes or just until heated through.
  • Skillet – Place skillet over medium heat and brush with butter if desired. Heat pancakes in a single layer (flipping once), just until warmed through.

Fluffy Cottage Cheese Pancakes Recipe

4.8 from 40 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Stack of cottage cheese pancakes drizzled with syrup
These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: Cottage Cheese Pancakes
Cuisine: American
Course: Breakfast
Calories: 271
Servings: 6 people (makes 18 pancakes)

Ingredients

Instructions

  1. In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.

  2. In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.

  3. Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

Recipe Notes

*To measure flour: fluff flour in the bin, spoon it into a dry ingredients measuring cup and level off the top. 

Nutrition Facts
Fluffy Cottage Cheese Pancakes Recipe
Amount Per Serving
Calories 271 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 112mg37%
Sodium 534mg23%
Potassium 201mg6%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 11g12%
Protein 15g30%
Vitamin A 190IU4%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Chery B
    June 19, 2021

    Had never heard of cottage cheese pancakes. Sounded interesting, so I tried them for a special Father’s Day breakfast for my husband. He was “game” to try something new. The result? DELICIOUS! We both loved them. Thanks for another keeper of a recipe Natasha!

    I’m going to search the comments about the possibility of freezing leftovers, but do you have any thoughts/instructions about that? Thanks.

    Reply

    • Natashas Kitchen
      June 19, 2021

      That’s so great! It sounds like you have a new favorite, Chery! I’m so glad you both enjoyed it!

      Reply

  • Connie
    June 9, 2021

    Hello from Alberta, Canada
    Great recipe. I followed recipe exactly and they turned out fantastic.

    Reply

    • Natashas Kitchen
      June 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Connie!

      Reply

  • Tonya
    June 4, 2021

    So so good!! Made them in my cast iron skillet using coconut oil. Delicious! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      June 4, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Shemara
    June 4, 2021

    Hi can I simple plain flap jack receipe

    Reply

    • Natashas Kitchen
      June 4, 2021

      Hi Shemara, you can find all of our pancake recipes HERE. Thank you so much for that suggestion!

      Reply

  • Perla Hernandez
    June 2, 2021

    Hi Natasha !
    Quick question 🙋🏽‍♀️
    Can I use baking powder instead of baking soda ?

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Hi Perla, I haven’t tried that yet to advise if that would work or not.

      Reply

    • Karen
      June 4, 2021

      I used baking powder by mistake and they didn’t seem to rise. Will try again using baking soda

      Reply

    • Lucia Bennett
      July 10, 2021

      NO! Very different types.

      Reply

  • Melissa
    June 2, 2021

    Amazing pancakes – everyone loved them! Recipe pinned to make again soon!

    Reply

    • Natasha
      June 2, 2021

      Thank you for the wonderful review and for pinning. I’m so glad you loved the recipe!

      Reply

  • Bela
    June 2, 2021

    Can I use almond flour instead of regular flour and if so how much?

    Reply

    • Natasha
      June 2, 2021

      Hi Bela, I haven’t tested these with almond flour so I can’t advise on that. If you experiment, please let me know how it goes.

      Reply

  • Karin
    June 2, 2021

    I made half a batch, and added some apples that I had chopped and cooked earlier. I cooked them in a nonstick pan and used just a little butter. These pancakes were very good! I will be making them again.

    Reply

    • Natashas Kitchen
      June 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Asha
    June 2, 2021

    Hi Natasha,
    Silly question for you. Can I use butter instead of oil?

    Thanks for sharing all your amazing recipes with us.

    Reply

    • Natashas Kitchen
      June 2, 2021

      Hi Asha, yes, the butter will work to cook it in.

      Reply

  • Steven
    June 2, 2021

    Love all your recipes!

    Have you ever heard of using carbonated water in pancakes to keep light n Airy?

    Reply

    • Natashas Kitchen
      June 2, 2021

      Hi Steven! I have not but that sounds like a great idea! Have you tried it before?

      Reply

  • Kristyn
    June 1, 2021

    Delicious!! I love adding cottage cheese to pancakes! There’s no other way to make them!

    Reply

    • Natashas Kitchen
      June 1, 2021

      The best!! Thank you Kristyn!

      Reply

  • Natalie
    June 1, 2021

    They really are so fluffy!! It’s amazing what the cottage cheese adds! Delicious!

    Reply

  • May
    April 22, 2021

    Hi Natasha, have you tried using coconut flour instead/can I use coconut flour instead? Thank you

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hello May, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Natashas Kitchen
      April 22, 2021

      Hi May, I haven’t tried that substitution to advise on the process or outcome.

      Reply

  • May
    December 21, 2020

    Hi! Do you drain the cottage cheese, and do you pack the 1 cup of flower? Also are they supposed to be so so soft that you can barely flip them? Tried twice and both times they are too soft to flip and rip into a pile. The flavor is awesome though! If I hold them until too dark, than I can flip without tearing. Thank you!!

    Reply

    • Natasha
      December 22, 2020

      Hi May, make sure to use a non-stick pan for sauteeing as cheese can stick to a metal skillet and make it difficult to flip. Also, I spoon flour into the measuring cup and level off the top. I will always specify if I drain cottage cheese. In this recipe, I did not. I hope that helps.

      Reply

  • Liliya
    December 19, 2020

    Do you know how to make zapekanka?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Liliya, I don’t have a recipe for that yet but thanks for your suggestion!

      Reply

  • Melinda Muyargas
    September 26, 2020

    These were very yummy! Thank you!

    Reply

    • Natashas Kitchen
      September 26, 2020

      You’re welcome, Melinda! I’m glad you enjoyed this recipe!

      Reply

  • Tanya
    July 3, 2020

    Would this work well on a stovetop griddle?

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Tanya, that may work! If you experiment, let me know how you liked the recipe.

      Reply

      • Tanya
        July 22, 2020

        It worked well

        Reply

  • Roxy S
    April 11, 2020

    This is my third time making this recipe & I finally got it right. The first two times the pancakes were tough & flat. Some tips that helped me create fluffy delicious pancakes. First, don’t over mix the batter as it will make the pancakes tough. Second, let the mix rest for 15 minutes to thicken. Third, make sure you use wet & not dry cottage cheese. Fourth, make sure you use baking SODA not baking powder – the two are not the same happy cooking!

    Reply

    • Natashas Kitchen
      April 11, 2020

      Thank you for sharing those tips with us Roxy!

      Reply

  • Dana
    July 24, 2019

    Natasha, do you have a Zapekanka (запеканка) recipe? Would love to make for kids too.

    Reply

  • Ronna Stefan
    May 20, 2019

    Loved these. Hubby likes them better than regular pancakes. I like how they taste, and there is more protein. Super easy as well.

    Reply

    • Natashas Kitchen
      May 20, 2019

      I also love how easy this recipe is! Thank you for sharing that awesome feedback with me, Ronna!

      Reply

      • Ronna Stefan
        December 23, 2019

        Just made them again now that I’m on holidays. Sharing your recipe around like crazy – everyone loves these.

        Reply

  • Es Mos
    February 28, 2019

    This recipe is sooo yummy I had tons of cottage cheese to use up. Only thing is my pancakes didn’t look nearly as pretty as yours! I had to turn up the temp to med, med high and cover them with a lid of they would be way too runny to flip. Anyway, working with cottage cheese can be tricky but I’m glad it worked out. Sooo yum. Thank you!

    Reply

    • Natashas Kitchen
      February 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Marina
    January 25, 2019

    Can you make this with homemade tvorog instead of cottage cheese?

    Reply

    • Natashas Kitchen
      January 25, 2019

      Hi Marina, they would be awesome with tvorog, let me know how you like them :).

      Reply

  • Madina Sabri
    December 15, 2018

    This was so delicious! I had the huge tub of cottage cheese from Costco about to expire. I made these today and they were so tasty! And protein packed! Dang!!! I want to try with pastry whole wheat next time. This is going to be my go to pancake! Thank you! I had these with cherry jam and Trader Joe’s European yogurt, and agave syrup on the other one.

    I have tried so many recipes now! And love most of your recipes!!! Thank you for keeping our palate happy!

    Reply

    • Natashas Kitchen
      December 15, 2018

      That’s so great! It sounds like you have a new favorite! Thank you for that wonderful review, Madina!

      Reply

  • Mette Aamand Nielsen
    June 13, 2018

    Is it possible to save the batter for the next day? 🙂 Looking really forward to making them!

    Reply

    • Natashas Kitchen
      June 13, 2018

      Hi Mette, You can definitely store this batter in the fridge for a day or two! Enjoy!

      Reply

  • Lin
    June 11, 2018

    My new go-to pancake recipe! We had never tried cottage cheese pancakes before. I added cinnamon to mine, and just a few mini chocolate chips to my daughters’–they loved it. My nine year old couldn’t figure out what I did to make them taste “better” thank our usual recipe, and my 4 year old cleared her plate in about a minute, which is compliment enough! Didn’t even need syrup, the honey made them perfectly sweet without being overbearing. Thank you for sharing!

    Reply

    • Natashas Kitchen
      June 11, 2018

      That’s so great, Lin! It sounds like you have a new family favorite! Thank you for the great review. 🙂

      Reply

  • Allison Farcus
    May 22, 2018

    My 10 year old daughter said she wanted to try cottage cheese. I bought it. Not the reaction I had hoped. When life gives you lemons….. tried this recipe and even used whole wheat flour. Still totally fluffy and delicious. Added semisweet chocolate chips to her batch. Really delicious recipe!

    Reply

    • Natasha's Kitchen
      May 22, 2018

      Awesome, I’m happy to hear the recipe was a great success! Thanks for sharing your fantastic review Allison!

      Reply

  • Lana
    December 19, 2017

    What’s difference between extra light virgin olive oil or extra virgin olive oil?

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Lana, extra virgin is not meant to be used for cooking since it has a low smoke point and it is very flavorful – ideal for salads and drizzling over finished foods. Extra light olive oil (I buy it at Costco) has a very high smoke point similar to canola oil but it’s healthier so I use it for pretty much everything – sautéing, baking, deep frying even 🙂

      Reply

  • Rebecca
    June 5, 2017

    These were incredibly hard to get off the pan. They were cooking at the bottom but were still so wet on top that flipping them was a nightmare 🙁

    Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Rebecca, it is important to use a good non-stick pan with these and it may help to turn down the heat so they cook the full 2 minutes on the first side before flipping. If they are browning too quickly, the don’t have a chance to set and it will be more difficult to flip. I hope that helps!

      Reply

  • LILIANA
    May 26, 2017

    Love the idea! Can I pour the mix on the pan without the olive oil? Would have the same result?

    Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Liliana, I think they would stick badly without the oil…

      Reply

  • M
    May 16, 2017

    Is there something that I can substitute for the yolk in eggs as my husband has a huge aversion to egg yolk? He really needs the protein from these pancakes but I’m at a loss for substitution.

    Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi there, I haven’t tried any substitutions so it is difficult to say. It may still work if you omit the egg yolks and just use whites but I haven’t tested that to say for sure…

      Reply

      • M
        May 16, 2017

        I was thinking the egg whites might make the batter really runny without having a thicker substance like the yolk to help bind it all together. I looked up egg yolk replacement and found applesauce as a possibility which I will try but still think it will be runny.

        Reply

        • Natasha
          natashaskitchen
          May 17, 2017

          You might try applesauce, just be careful not to add too much so the batter isn’t overly loose.

          Reply

  • Leah Chulsky
    March 6, 2017

    Simple, fast and delicious! Done, done and done. PS – I didn’t have honey but I put some sugar in for sweetness and still great. Thanks again!

    Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Leah, thank you for the wonderful review and you are welcome! 😃

      Reply

  • Marta
    October 24, 2016

    These. Are. Amazing. I had never had cottage cheese pancakes and I think they are now my favorite! So crispy in the outside and light and puffy on the inside. There is something so comforting about the flavor too. Yum!

    Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • James L Greffenius
    July 30, 2016

    Looking for a raspberry sauce in which the raspberries basically remain whole…as served at Kompot in Odessa. I had found a recipe, then lost the location. As I recall it was raspberries and sugar and water, thin and separates on standing. Thanks

    Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi James, I’m not really sure what you’re describing. Is it kind of jelly-like in consistency? Like this kissel?

      Reply

      • James L Greffenius
        July 30, 2016

        That looks good, but, no. This is a thin sauce, no thickening, I think just raspberries, water and sugar…. I was looking for the correct ratios. I have been making do with thinned out raspberry preserves. If you don’t have, I will try to get from my former home-stay hostess in Yuzhne. Thanks for trying

        Reply

  • Katya
    July 16, 2016

    Natasha, I love your recipes. Just made these pancakes for breakfast. Easy and delicious! Thank you so much. (your mom’s spartak is next 😉 )

    Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      Katya, thank you for such a nice comment and review. I’m glad you liked them 😀.

      Reply

  • Anastassiya
    April 23, 2016

    Natasha,is it like сырники with tworog?? I am looking for a nice recipe to make syrnyky. Thanks

    Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I do have a syrniki with tvorog that is so so good. I hope you try it! 🙂

      Reply

      • Anastassiya
        April 24, 2016

        Thank you for the tip!!!! Going to try it today!!!

        Reply

  • Rita
    March 4, 2016

    Can you bake them instead? Would this recipe work?

    Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      I really think they need to be sautéed with oil or butter to hold together correctly.

      Reply

  • Kate
    January 30, 2016

    I just made these for breakfast and they are delicious! Fluffy and very tasty! I didn’t have cottage cheese so I used Ricotta cheese and they still turned out amazing!

    Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I was curious about if they would work with ricotta. Thank you so much for sharing that with me! 🙂

      Reply

  • olga
    January 8, 2016

    Most fluffiest homemade pancakes! thanks

    Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Thank you for such a nice review Olga and you are welcome 😀.

      Reply

  • Lauren
    December 30, 2015

    Delicious recipie! Thank you for posting! Every recipie I’ve tried so far has been amazing and is helping me learn to cook traditional dishes for myself and my fiancé!

    Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      I’m so happy to hear that! Thank you for sharing your great review 🙂

      Reply

  • Meenal
    December 18, 2015

    These pancakes tasted too eggy to me……

    Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      I’ve never gotten the sense they were eggy. Did you possibly undercook them?

      Reply

    • Valentina
      October 26, 2016

      Natasha these were so yummy ! However, I found that mine would slightly burn too fast on the outsides leaving the inside almost completely uncooked. Would you mind helping me find a solution to that ? Thank you !

      Reply

      • Natasha
        natashaskitchen
        October 26, 2016

        Hi Valentina, if they are burning on the outside, it is probably being cooked over too high of heat. I suggest turning down the heat so they cook more evenly. I’m so glad you liked them! 🙂

        Reply

  • Vgupont
    December 6, 2015

    Natasha, Super, thanks!
    Keep on posting!

    Reply

    • Natasha
      natashaskitchen
      December 6, 2015

      Thank you for the encouragement 😁.

      Reply

  • Natalya
    November 25, 2015

    THIS IS AMAZING !!! THANK YOU

    Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      You’re very welcome and Thank YOU for the great review 🙂

      Reply

  • Irina
    November 17, 2015

    Turned out very delicious! With a drizzle of honey they were perfect and not overly sweet!

    Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Mmm I love pancakes with honey 🙂

      Reply

  • Collette
    November 12, 2015

    I have tried several cottage cheese pancakes before and these, in my opinion are the best.

    I added a chopped up, a perfectly ripe banana instead of the raisins. It made them sweeter so I was able to use less honey/syrup/jam on top. Kids like a few chocolate chips with pancakes also.

    I could make a pig of myself on these!
    Thanks!!

    Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      I’m so happy you loved the recipe and thank you so much for sharing your awesome review! The idea to add ripe banana in leu of raisins is brilliant! Thank you!!

      Reply

  • Mary
    October 24, 2015

    These were delicious! Had them with raspberries and maple syrup just like your picture and mmmm so good! Thank you! 🙂

    Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Awesome!!! I can just imagine your delicious stack of pancakes. Thanks for sharing your great review!

      Reply

  • YY
    October 19, 2015

    thanks for the recipe, however, with baking soda they turned out pretty flat. i added baking powder and it was more fluffy. not sure if that was a typo or that is how the recipe is intended to be with baking soda. nevertheless, great recipe!

    Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      The cottage cheese should have activated baking soda and caused pancakes to rise. Are you sure your baking soda is fresh? To test this, put a little bit of soda in a bowl and add small amount of vinegar. If it fizzes like crazy, it’s still good. Also, once you mix the baking soda in the batter, it should be used right away. The longer it sits, the less likely it will rise. I’m glad you liked the recipe :).

      Reply

  • Alla
    October 16, 2015

    Made these yesterday for my little family. We love pancakes and I made many by different recipes. I gotta say, these were the best tasting and looking that I’ve ever made! I love the fact that it has no sugar, but honey. Will certainly be doing them for many more breakfasts! Thank you so much for posting this recipe!

    Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I’m so happy you liked them and thank YOU for a great review 🙂

      Reply

  • Monica
    October 6, 2015

    hi Natasha, I was super excited about this recipe as I am diabetic and needed a heavier protein rich breakfast. My problem however was that the batter was way too sticky so I had a real hard time turning them over in the pan and in the process they got mushed and batter all over my spatula. Also in order to be able to flip them I had to keep the first side cooking for a longer time and in order to get the insides cooked, in the process both sides were burnt. 🙁 I still ate them but looking for some tips and tricks to get this right. Temp was between medium-low and non stick pan. Thanks.

    Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      It seems like you could have used a little more flour. Did you do the 1 cup plus 2 Tbsp flour?

      Reply

    • Monica
      October 6, 2015

      Hi Natasha, thanks so much for the quick response. Yes I did the exact measurements for the flour. I use Robin Hood All purpose flour as I’m in Canada. Anything else I can try? Add more flour? If so how much more?

      Reply

      • Natasha
        natashaskitchen
        October 7, 2015

        It might be due to the Canadian flour which has more gluten than US flour. I haven’t tested it with Canadian flour so I’m not sure how much more exactly. Start with 2 Tbsp and see if that helps.

        Reply

        • Eva
          June 14, 2021

          Hi Natasha, to get the exact measurements for the flour, I think it would be much more precise to use grams instead of volume measurements ( 140 g + 2 Tbsp but just in grams as well). Thank you for the wonderful recipe.

          Reply

          • Natasha's Kitchen
            June 15, 2021

            The ingredients in the recipe can be converted to grams, you can click Jump to recipe and click Metric. I hope that helps!

  • BabaLuba
    September 25, 2015

    Natasha, these recipe is very good, I always make pancakes with cottage cheese for my grandson. I read in your replies to other people that Canadian flower measures differently. Would you please specify.

    Reply

    • Natasha
      natashaskitchen
      September 25, 2015

      Thank you Baba Luba :). Canadian flour has more gluten and from my experience it does change many baked goods. I really like Canadian flour but I don’t use it very often because it’s not available for everyone. Some recipes do work better with Canadian flour (like Rogaliki). When I make my baked cherry piroshki, I actually need less Canadian flour than American all-purpose flour.

      Reply

      • BabaLuba
        September 26, 2015

        Yes, I’ve noticed the thicker consistency of batter. it didn’t even splatter, like you’ve mentioned it could. but the finished product was vey good. next time I give a little less flower, to make them more fluffy.
        BTW, Love all your recipes, you are very talented.

        Reply

        • Natasha
          natashaskitchen
          September 26, 2015

          Thank you so much for your sweet comment 🙂

          Reply

  • Sherry
    September 24, 2015

    I made these pancakes this past weekend and they were delicious! My husband loves pancakes and he said these were by far his favorite pancakes!

    Reply

  • Natalia
    September 24, 2015

    I tried these. OK but not the hit. They need more flour and sugar. otherwise spread too much on a pan, and are barely sweetened.

    Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      Hi Natalia, I’m surprised to hear you say they spread too much on the pan. What kind of flour did you use – was it Canadian possibly? That one actually measures out differently than American all-purpose for recipes. We didn’t over sweeten them because we usually serve them with maple syrup or jam so I didn’t want to overdo it.

      Reply

  • Zena
    September 21, 2015

    Will these turn out ok with tvorog? I don’t have any cottage cheese.

    Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      Zena, they would be awesome with tvorog, let me know how you like them :).

      Reply

  • Lina
    September 17, 2015

    I read your recipe pancakes with apples. Do you think I can add apples instead of raisins in this recipe?

    Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      HI Lina, I think that would work, but the extra moisture in the apples might cause it to splatter. Also, don’t over-do it because the pancakes might have a harder time staying together if you add too many apples.

      Reply

  • Raya
    September 16, 2015

    Thank you for the recipe Natasha! I made it yesterday, I did not have the raisins so I added fresh blueberries and they came out very good, not too sweet, very delicious!!! My family enjoyed it. Thanks

    Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Thank you for the great review! I’m so happy to hear that your family enjoyed the pancakes. Blueberries sound so good in these pancakes!

      Reply

  • Mommy
    September 15, 2015

    I used 24 oz tub of cottage cheese, added a little more BS and added more vanilla. In my opinion they came out too eggy (I used 4). With quality maple syrup it tasted fine but can’t stand alone. Will add only one egg next time. Texture inside was weird too. I would never tell that there is cottage cheese in them. They did rise beautifully. I liked your other recipe (Polish cottage cheese pancakes with apples) better. Nevertheless, kids ate them and no complains:)

    Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      I’m glad your kids enjoyed them! 🙂 I didn’t really get any sense of eggyness in these though. I wonder if that and the texture had to do with changing the proportions of ingredients. I haven’t tested it the way you wrote so I can’t say for sure. Also, if you use fresh eggs (if you have your own chickens), the pancakes will be yellower if that is what you mean??

      Reply

  • Shelby @ Go Eat and Repeat
    September 15, 2015

    I bet I would pass out too if I got to try one of these! I had never thought of putting cottage cheese in a pancake before but it sounds like a great idea! I bet it keeps them super moist!

    Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Shelby, they are very moist. Be careful, during your taste test, I don’t want you to pass out :D.

      Reply

  • Shoshana@akfitchick
    September 14, 2015

    Those look delicious. I haven’t thought of putting cottage cheese in my pancake batter, I’ll have to give that a try!

    Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      I love pancakes with cheese but farmer’s cheese is not available in many stores, so these are my go to pancakes right now :).

      Reply

  • Kitti
    September 14, 2015

    I made these with one cup of pancake mix instead of the flour/baking soda the recipe called for, omitted the raisins because papa has an aversion and they turned out great! Rave reviews from the crew. Thanks!

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      It’s great to know it works with pancake mix! Thanks for sharing 🙂

      Reply

  • yana
    September 14, 2015

    I just made these pancakes and the oil splattered so bad everywhere and created a very big mess. My personal opinion is that it needs 2 big tbsp of sugar. And another problem with these are that they are very hard to flip over. Some of mine turned out like scrambled eggs. But…they do taste good after sugar is added.

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Hi Yana,
      They do splatter from the moisture of the cottage cheese, that is why I recommended a splatter guard and turning the heat down helps if they are splattering too much. Did you make sure to add the extra 2 Tbsp of flour? It almost sounds like you didn’t have enough flour if they were difficult to flip. We typically serve them with maple syrup so I don’t like my pancakes to be too sweet. I hope that helps 🙂

      Reply

      • Yana
        September 14, 2015

        Oh no! I forgot to add the extra flour! Im sorry.I will try again tomorrow. Hope it solves the problem. Thank you Natasha! By the way my 4 year old loved these despite how they looked 😲lol

        Reply

        • Natasha
          natashaskitchen
          September 14, 2015

          That should definitely help 🙂 I’m happy your little guy enjoyed them 🙂

          Reply

          • Yana
            September 15, 2015

            Natasha I tried adding more flour and they came out very well! What I also did was I added about 3-4 tablespoons of olive oil in the batter and one tablespoon in the pan to start of with. The pancakes came out less greasy and saved me from cleaning my kitchen from oil splatter. I was very happy with the results! I always add olive oil to batter for my russian blinchiki.

          • Natasha
            natashaskitchen
            September 15, 2015

            That is a great tip and thank you so much for sharing it! I’ll have to try it next time I make these 🙂

    • Natalia
      September 24, 2015

      i 100% agree, and I did add 2tbsp of flour and still was not enough, agree on sugar too. Unfortunately, my family did not like them too much.

      Reply

  • Natallia
    September 14, 2015

    These were great! Thank you for your recepies, I always wait for the new ones to come!

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Natallia, thank you for your sweet comment and you are welcome :).

      Reply

  • Oksana
    September 14, 2015

    These are delicious! Made them yesterday as a snack an my kids were asking for more, making them today for breakfast again! Love how fluffy they are:):):)

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Oksana, thank you for such a great review, I’m so happy they loved them :D.

      Reply

  • Amy
    September 14, 2015

    I’m not much of a fan of raisins and I intend to try this recipe without them. Nevertheless, the pancakes look amazing and I love that you replaced the sugar and salt with other ingredients that will add more flavour to the pancakes.

    Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      I do love how the honey makes these taste without being too sweet. I think they would taste just fine without the raisins. Thanks Amy!

      Reply

  • Coco in the Kitchen
    September 13, 2015

    Funny you should make these, Natasha, because my folks came for a visit today and my dad treated us to tvorog (quark cheese) pancakes! They were delicious. Dad says he thinks they turn out even better if the batter rests in the fridge for a day or two.

    I will have to try your version with cottage cheese as it is more easily available. We tried making them w ricotta, but were not very happy with how they came out.

    Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Coco, that’s what I like about cottage cheese :). It’s easily available and less expensive than farmer’s cheese.

      Reply

  • Mary
    September 13, 2015

    These look delicious! I just made your buttermilk pancakes with your blueberry sauce from the cheesecake and added whipped cream for my friend and she said it was one of the best breakfasts she’s every had. I will definitely have to try these!

    Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Mary, thank you for such a great review and blueberry sauce goes together with them really well :).

      Reply

  • Laura ~ RYG
    September 13, 2015

    Well, I’m hyperglycemic which means I have to be very careful about sugar in my diet. So I tend to avoid pancakes because they lift me up then drop me off like a ton of bricks. I get shaky and sick. I love the cottage cheese in here, that ingredient might allow me to have pancakes again, something I avoid so I don’t have sugar issues. Thank you for sharing this unique option.

    Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      You are welcome Laura, I would love to hear what you thought of them :).

      Reply

  • Vera
    September 13, 2015

    Just made them for breakfast this morning. Very good, good job Natasha. Every recipe i try from your site its very good.

    Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Awww that’s so sweet of you to say. Thank you so much! 🙂

      Reply

  • Jean
    September 12, 2015

    I’ve tried your other pancakes and loved them. Can’t wait to try these!!!

    Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      Thanks Jean! I hope you love these too! 🙂

      Reply

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