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.
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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
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.
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
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.
You can leave the raisins out if you prefer a simpler pancake. The recipe will work just as well.
Russian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki.
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.
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).
- Homemade Strawberry Sauce
- Easy Cherry Sauce
- Confectioners Sugar
- Sour Cream and Peach Preserves
- Honey Butter
- Raspberry Maple Syrup
- Fresh Berries
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
Ingredients
- 16 oz small curd cottage cheese
- 1 tsp vanilla extract
- 3 Tbsp honey
- 4 large eggs
- 1/3 cup raisins, regular or white raisins
- 1 cup plus 2 Tbsp all purpose flour, *measured correctly
- 1 tsp baking soda
- 2 Tbsp extra light olive oil, for each batch
Instructions
-
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.
-
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.
-
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, I loved your recipe, I replaced it with Almond flour and little bit of Flaxmeal. I added blueberries too. My husband and enjoyed it very much. Thank you for bring new ideas.
I’m so happy you enjoyed that. Thank you for sharing that with us, Renu!
Would the same mixture work for making waffles or us too wet for that? I’m more of a waffle person than pancakes. Do you have any other protein packed/healthier pancake/waffle recipes?
Hi Neha, I think it’s a good idea to try! So far, I have this Fluffy Waffle Recipe on my website.
I made half the recipe, just the wife and I, and left out the raisins and added dried cranberries instead. This has replaced my regular pancake recipe.
Thank you so much for sharing that with me, Erich! I’m so glad you both enjoyed it!
Delicious! I made them using oatmeal flour and my mom’s homemade cottage cheese, and I let the batter rest in the fridge while I whipped up a quick blueberry sauce. This led to light and fluffy pancakes that were gone in minutes!
So glad you loved this recipe, Nicole! Thank you for sharing.
I tested 2 different recipes and yours was the clear winner. Baking soda (vs baking powder) made the pancakes less tangy and the extra cheese resulted in lacey edges. Everyone loved it.
That’s wonderful, Liz! I’m so glad you enjoyed the recipe. Thank you for the feedback.
This recipe turned into a messy mush, do not recommend. Followed it to a t, and it did not work out. Sides burned and the inside was not cooked and just flowed out of the pancake.
Hi Meri! Make sure to use a non-stick pan for sauteeing as cheese can stick to a metal skillet and make it difficult to flip. If your heat is too high, it could cause them to burn the outside without getting done in the middle. Also, I recommend watching my tutorial on measure your ingredients HERE.
Delicious, enjoyed for several breakfasts, reheat well in air fryer!
So glad it was enjoyed, Christine. Thank you for the feedback! 🙂
These are the best pancakes iv ever tried! I make these almost every morning for me boys! Thanks for the best recipe. So yummy! I do make them with the whole 24 ounce container of cottage cheese and adjust the flour to 1 1/4 cups of flour and they’re just as good and fluffy!
Thank you for the wonderful review and feedback Alla! So glad they were enjoyed.
I have made these pancakes several times and they are so tasty. I make half a batch. Today I cut up a small banana into the batter instead of raisins, and topped them with Nutella and more bananas. I harvested my bananas and need to eat them up as they all ripen at the same time. Aloha!
Sounds great! Happy to know that you enjoyed these pancakes.
Can you suggest a good replacement for eggs in cakes n pancakes? Can I replace it in your recipes to get the similar results ?
Hi Sheetal, 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…
Hi, Natasha,
I just made this cottage cheese pancake recipe, Since it was just for me, I cut the ingredients to a quarter. Oh my, oh my, this is going to be my favorite pancake recipe, it is soo easy and delicious! Loved it. Thank you all again for sharing these easy-to-make wonderful recipes.
I’m so glad to know that you loved this recipe, Gladys! Thank you so much for the review.
And your pancake recipes is it possible to substitute a different flour that is a non-wheat flour?
Hi Priscilla, I haven’t tested these with a different flour, so I can’t advise on that. If you experiment, please let me know how it goes.
Would that work as waffle recipe? Maybe you could create a recipe fir cottage cheese waffles? Your recipes are always excellent!
Thank you
Hi Anna, I think it’s a good idea to try! So far, I have this Fluffy Waffle Recipe on my website.
Hi Natasha
I love your recipes cheese pancakes is so tasty and many others recipes.
Thank you.
Aww! That’s si great! Thank you so much for sharing that with me.
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.
That’s so great! It sounds like you have a new favorite, Chery! I’m so glad you both enjoyed it!
Hello from Alberta, Canada
Great recipe. I followed recipe exactly and they turned out fantastic.
That’s just awesome! Thank you for sharing your wonderful review, Connie!
Hi Connie, I’m in Alberta too!! Did you find that the pancakes were really gooey and hard to flip over? I’m just wondering if there is a trick with our measurements here or something.
So so good!! Made them in my cast iron skillet using coconut oil. Delicious! Thank you for the recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Hi can I simple plain flap jack receipe
Hi Shemara, you can find all of our pancake recipes HERE. Thank you so much for that suggestion!
Hi Natasha !
Quick question 🙋🏽♀️
Can I use baking powder instead of baking soda ?
Hi Perla, I haven’t tried that yet to advise if that would work or not.
I used baking powder by mistake and they didn’t seem to rise. Will try again using baking soda
NO! Very different types.
Amazing pancakes – everyone loved them! Recipe pinned to make again soon!
Thank you for the wonderful review and for pinning. I’m so glad you loved the recipe!
Can I use almond flour instead of regular flour and if so how much?
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.
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.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
Silly question for you. Can I use butter instead of oil?
Thanks for sharing all your amazing recipes with us.
Hi Asha, yes, the butter will work to cook it in.
Love all your recipes!
Have you ever heard of using carbonated water in pancakes to keep light n Airy?
Hi Steven! I have not but that sounds like a great idea! Have you tried it before?
Delicious!! I love adding cottage cheese to pancakes! There’s no other way to make them!
The best!! Thank you Kristyn!
They really are so fluffy!! It’s amazing what the cottage cheese adds! Delicious!
I’m so glad you loved the pancakes!
Hi Natasha, have you tried using coconut flour instead/can I use coconut flour instead? Thank you
Hello May, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi May, I haven’t tried that substitution to advise on the process or outcome.
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!!
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.
I have the same problem and if I leave them too long on one side to get to a point where I can flip it it just burns. 😩
Do you know how to make zapekanka?
Hi Liliya, I don’t have a recipe for that yet but thanks for your suggestion!
These were very yummy! Thank you!
You’re welcome, Melinda! I’m glad you enjoyed this recipe!
Would this work well on a stovetop griddle?
Hi Tanya, that may work! If you experiment, let me know how you liked the recipe.
It worked well
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!
Thank you for sharing those tips with us Roxy!
Natasha, do you have a Zapekanka (запеканка) recipe? Would love to make for kids too.
Hi Dana, I do have a zapekanka recipe. Check that out and all of our farmer cheese recipes here.
Loved these. Hubby likes them better than regular pancakes. I like how they taste, and there is more protein. Super easy as well.
I also love how easy this recipe is! Thank you for sharing that awesome feedback with me, Ronna!
Just made them again now that I’m on holidays. Sharing your recipe around like crazy – everyone loves these.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you make this with homemade tvorog instead of cottage cheese?
Hi Marina, they would be awesome with tvorog, let me know how you like them :).
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!
That’s so great! It sounds like you have a new favorite! Thank you for that wonderful review, Madina!
Is it possible to save the batter for the next day? 🙂 Looking really forward to making them!
Hi Mette, You can definitely store this batter in the fridge for a day or two! Enjoy!
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!
That’s so great, Lin! It sounds like you have a new family favorite! Thank you for the great review. 🙂
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!
Awesome, I’m happy to hear the recipe was a great success! Thanks for sharing your fantastic review Allison!
What’s difference between extra light virgin olive oil or extra virgin olive oil?
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 🙂
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 🙁
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!
Love the idea! Can I pour the mix on the pan without the olive oil? Would have the same result?
Hi Liliana, I think they would stick badly without the oil…
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.
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…
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.
You might try applesauce, just be careful not to add too much so the batter isn’t overly loose.
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!
Leah, thank you for the wonderful review and you are welcome! 😃
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!
I’m so happy to hear that! Thank you for sharing your great review!
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
Hi James, I’m not really sure what you’re describing. Is it kind of jelly-like in consistency? Like this kissel?
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
Natasha, I love your recipes. Just made these pancakes for breakfast. Easy and delicious! Thank you so much. (your mom’s spartak is next 😉 )
Katya, thank you for such a nice comment and review. I’m glad you liked them 😀.
Natasha,is it like сырники with tworog?? I am looking for a nice recipe to make syrnyky. Thanks
I do have a syrniki with tvorog that is so so good. I hope you try it! 🙂
Thank you for the tip!!!! Going to try it today!!!
Can you bake them instead? Would this recipe work?
I really think they need to be sautéed with oil or butter to hold together correctly.
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!
I was curious about if they would work with ricotta. Thank you so much for sharing that with me! 🙂
Most fluffiest homemade pancakes! thanks
Thank you for such a nice review Olga and you are welcome 😀.
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!
I’m so happy to hear that! Thank you for sharing your great review 🙂
These pancakes tasted too eggy to me……
I’ve never gotten the sense they were eggy. Did you possibly undercook them?
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 !
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! 🙂
Natasha, Super, thanks!
Keep on posting!
Thank you for the encouragement 😁.
THIS IS AMAZING !!! THANK YOU
You’re very welcome and Thank YOU for the great review 🙂
Turned out very delicious! With a drizzle of honey they were perfect and not overly sweet!
Mmm I love pancakes with honey 🙂
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!!
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!!
These were delicious! Had them with raspberries and maple syrup just like your picture and mmmm so good! Thank you! 🙂
Awesome!!! I can just imagine your delicious stack of pancakes. Thanks for sharing your great review!
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!
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 :).
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!
I’m so happy you liked them and thank YOU for a great review 🙂
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.
It seems like you could have used a little more flour. Did you do the 1 cup plus 2 Tbsp flour?
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?
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.
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.
The ingredients in the recipe can be converted to grams, you can click Jump to recipe and click Metric. I hope that helps!
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.
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.
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.
Thank you so much for your sweet comment 🙂
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!
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.
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.
Will these turn out ok with tvorog? I don’t have any cottage cheese.
Zena, they would be awesome with tvorog, let me know how you like them :).
I read your recipe pancakes with apples. Do you think I can add apples instead of raisins in this recipe?
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.
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
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!
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:)
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??
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!
Shelby, they are very moist. Be careful, during your taste test, I don’t want you to pass out :D.
Those look delicious. I haven’t thought of putting cottage cheese in my pancake batter, I’ll have to give that a try!
I love pancakes with cheese but farmer’s cheese is not available in many stores, so these are my go to pancakes right now :).
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!
It’s great to know it works with pancake mix! Thanks for sharing 🙂
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.
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 🙂
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
That should definitely help 🙂 I’m happy your little guy enjoyed them 🙂
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.
That is a great tip and thank you so much for sharing it! I’ll have to try it next time I make these 🙂
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.
These were great! Thank you for your recepies, I always wait for the new ones to come!
Natallia, thank you for your sweet comment and you are welcome :).
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:):):)
Oksana, thank you for such a great review, I’m so happy they loved them :D.
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.
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!
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.
Coco, that’s what I like about cottage cheese :). It’s easily available and less expensive than farmer’s cheese.
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!
Mary, thank you for such a great review and blueberry sauce goes together with them really well :).
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.
You are welcome Laura, I would love to hear what you thought of them :).
Just made them for breakfast this morning. Very good, good job Natasha. Every recipe i try from your site its very good.
Awww that’s so sweet of you to say. Thank you so much! 🙂
I’ve tried your other pancakes and loved them. Can’t wait to try these!!!
Thanks Jean! I hope you love these too! 🙂