Cottage Cheese Pancakes Strawberry is a light, protein-packed breakfast that combines creamy cottage cheese with juicy fresh strawberries for a naturally sweet and satisfying start to your day. These pancakes are soft on the inside, golden on the outside, and bursting with fresh berry flavor. Whether you’re making a quick weekday breakfast or a relaxed weekend brunch, this recipe delivers comfort and nutrition in every bite.
Why You’ll Love This Cottage Cheese Pancakes Strawberry
There are so many reasons this Cottage Cheese Pancakes Strawberry recipe stands out from traditional pancakes.
First, it’s naturally high in protein thanks to the cottage cheese and eggs. That means you’ll stay full longer without feeling heavy. Second, the strawberries add natural sweetness and a bright, fresh flavor that balances the slight tanginess of the cheese.
You’ll also love:
- The soft, moist texture inside
- The golden, lightly crisp edges
- The simple pantry ingredients
- The quick 25-minute total time
- The family-friendly flavor
These pancakes feel indulgent but are wholesome enough for everyday breakfasts.
Ingredients for Cottage Cheese Pancakes Strawberry
This recipe uses simple, easy-to-find ingredients that come together beautifully.
Main Pancake Batter
- 1 cup cottage cheese
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1–2 tablespoons sugar or honey
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk (if needed for thinning batter)
Strawberry Addition
- 1 cup fresh strawberries, diced or sliced
You can either fold the strawberries into the batter or use them as a fresh topping after cooking.
Ingredient Notes and Healthy Swaps
- Cottage Cheese: Full-fat gives the richest flavor, but low-fat works well if you prefer a lighter option.
- Flour Options: Swap half the all-purpose flour with whole wheat flour for extra fiber. You can also use oat flour for a gluten-sensitive option.
- Sweetener: Replace sugar with honey or pure maple syrup for a more natural sweetness.
- Strawberries: Fresh is best, but frozen strawberries (thawed and drained) can be used in colder months.
- Milk: Only add if your batter feels too thick. Cottage cheese moisture can vary.
This Cottage Cheese Pancakes Strawberry recipe contains no alcohol or pork ingredients and is completely family-friendly.
Step-by-Step Instructions
Step 1 – Prepare the Wet Ingredients
In a medium bowl, whisk the eggs until smooth and slightly frothy. Add the cottage cheese and vanilla extract. Stir until well combined. The mixture will look slightly lumpy from the cheese, and that’s perfectly fine.
If you prefer smoother pancakes, you can briefly blend the cottage cheese before mixing.
Step 2 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, sugar (or honey), and salt. This ensures even distribution and helps create fluffy pancakes.
Step 3 – Mix the Batter
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as that can make the pancakes dense.
If the batter feels too thick, add 1–2 tablespoons of milk to loosen it slightly. It should be thick but scoopable.
Step 4 – Add the Strawberries
Gently fold in half of the diced strawberries. Save the rest for topping. Folding instead of stirring vigorously keeps the batter light.
Step 5 – Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
Flip carefully and cook another 2–3 minutes until golden brown and cooked through.
Step 6 – Serve Warm
Transfer to a plate and top with remaining fresh strawberries. Add a drizzle of maple syrup, a spoonful of yogurt, or a dusting of powdered sugar if desired.
Pro Tips for Success
- Do not overmix the batter. Gentle mixing keeps pancakes fluffy.
- Use medium heat. High heat can brown the outside too quickly while leaving the inside undercooked.
- Drain strawberries if they’re extra juicy to prevent soggy batter.
- Let the batter rest for 5 minutes before cooking for better texture.
- Use a cookie scoop for evenly sized pancakes.
- Blend the cottage cheese if you prefer a smoother texture.
Flavor Variations
This Cottage Cheese Pancakes Strawberry recipe is easy to customize.
- Blueberry Twist: Swap strawberries for fresh blueberries.
- Banana Berry Mix: Add mashed banana to the batter with strawberries.
- Citrus Bright: Add lemon zest for extra freshness.
- Chocolate Chip Treat: Mix in a tablespoon of mini chocolate chips for a sweeter version.
- Nutty Crunch: Sprinkle chopped almonds or walnuts on top before flipping.
Each variation keeps the base recipe intact while adding new flavors.
Serving Suggestions
Cottage Cheese Pancakes Strawberry pairs beautifully with simple sides.
Serve with:
- Greek yogurt and honey
- Fresh fruit salad
- Scrambled eggs for extra protein
- Warm maple syrup
- A light dusting of powdered sugar
- A spoonful of whipped cream for special occasions
For brunch gatherings, create a pancake topping bar with fresh fruits, nuts, yogurt, and syrups so everyone can customize their plate.
Storage and Freezing Instructions
Refrigeration
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave for 20–30 seconds.
Freezing
Let pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag.
They will keep for up to 2 months.
To reheat, toast directly from frozen or warm in the oven at 300°F (150°C) until heated through.
These make excellent meal-prep breakfasts for busy mornings.
Nutrition Facts (Per Serving)
Approximate values per serving (2 pancakes):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 14g |
| Carbohydrates | 22g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 320mg |
Values may vary depending on exact ingredients used.
FAQ About Cottage Cheese Pancakes Strawberry
Can I blend the cottage cheese first?
Yes, blending cottage cheese creates a smoother batter and a more uniform pancake texture. If you prefer less visible curds, this is a great option. The flavor remains the same, but the texture becomes more traditional.
Are Cottage Cheese Pancakes Strawberry healthy?
They are a balanced breakfast option. The cottage cheese and eggs provide protein, while strawberries add vitamins and antioxidants. Using whole wheat flour or reducing added sugar can make them even healthier.
Can I make the batter ahead of time?
It’s best to cook the batter fresh. However, you can mix the dry and wet ingredients separately and combine them right before cooking. This helps maintain fluffiness.
Why are my pancakes too dense?
Overmixing is usually the cause. Stir just until the ingredients combine. Also check that your baking powder is fresh, as expired leavening can reduce fluffiness.
Can I use frozen strawberries?
Yes, but thaw and drain them first. Excess moisture can thin the batter too much and affect cooking consistency.
How do I keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. This keeps them warm without drying them out.
Final Thoughts
Easy Cottage Cheese Pancakes Strawberry Delight is the perfect balance of wholesome and comforting. The creamy cottage cheese creates a tender interior, while the strawberries add natural sweetness and freshness. This recipe is quick enough for busy mornings yet special enough for weekend brunch.
Once you try this Cottage Cheese Pancakes Strawberry recipe, it may become a regular favorite in your kitchen. Simple ingredients, easy steps, and delicious results make it a breakfast worth repeating.
Print
Easy Cottage Cheese Pancakes Strawberry Delight
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Cottage Cheese Pancakes Strawberry is a fluffy, protein-rich breakfast made with creamy cottage cheese and fresh strawberries for natural sweetness.
Ingredients
1 cup cottage cheese
2 large eggs
3/4 cup all-purpose flour
1 teaspoon baking powder
1–2 tablespoons sugar or honey
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons milk (if needed)
1 cup fresh strawberries, diced
Butter or oil for cooking
Instructions
1. Whisk eggs until smooth and slightly frothy.
2. Stir in cottage cheese and vanilla extract.
3. In a separate bowl mix flour, baking powder, sugar, and salt.
4. Combine wet and dry ingredients gently without overmixing.
5. Fold in half of the diced strawberries.
6. Heat a lightly greased skillet over medium heat.
7. Scoop 1/4 cup batter per pancake onto skillet.
8. Cook until bubbles form, then flip and cook until golden brown.
9. Serve warm topped with remaining strawberries.
Notes
Do not overmix the batter to keep pancakes fluffy.
Blend cottage cheese for a smoother texture if desired.
Drain strawberries if very juicy.
Store leftovers in refrigerator up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 7g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 95mg
