Last updated on February 16th, 2021
How can I eat cottage cheese pancakes and still maintain, at the age of 107, an Adonis-like figure? I’m so glad you asked! Let me share a few secrets with you:
Secret #1: I get tons of exercise just by cleaning this ancient house.
Secret #2: If I eat lots of breads on Monday, I’ll eat no breads at all on Tuesday. This yin-and-yang diet seems to work for me.
Secret #3: Cottage Cheese Pancakes are bready, but they are surprisingly low in carbs!
And what makes these pancakes low in carbs? Well, I use lots of eggs and cottage cheese. But I use very little flour. The eggs and cheese provide a light, fluffy, creamy-dreamy deliciousness that is utterly satisfying.
To start, grab six eggs…
And crack them into the jar of a blender. You don’t need an expensive blender for the job.
Add 1 1/2 cups cottage cheese. I use the full-fat stuff, but you don’t have to. You can trick yourself into thinking that low-fat foods will make you thin.
Also add 1/4 teaspoon baking powder…
A pinch of salt…
And 1/2 cup flour. That’s very little flour for a batter that makes at least 20 4-inch pancakes!
A note for the gluten-intolerant: For the sake of experiment, I once swapped 1/2 cup gluten-free pancake mix for the regular wheat flour. The recipe worked like a charm.
If you’d like to add a drizzle of pure vanilla extract and a couple teaspoons of sugar (or some other sweetener), who’s going to stop you?
Put the lid on the jar, press the start button, and then cover your ears!
Whir…
Whirrrrrrrrrrrrrrrrrrrrrr.
No picture of this next step: Heat up your skillet or griddle, and then spray it with vegetable spray. I heated my electric skillet to 350°F.
Pour the batter by the quarter cupful onto the hot surface. Using my electric skillet, I was able to cook 4 pancakes at a time.
When little air bubbles form at the edge of the pancakes, flip ‘em over…
And brown the other side.
If you’re like me, you’ll put 6 pancakes on a plate. Just for you.
Top ’em with this stuff…
And a drizzle of honey or pure maple syrup.
Oh, baby. Come to papa!
Here’s the printable:
These pancakes that are made with mostly eggs and cottage cheese. They're creamy and delicious!
Ingredients
- 6 large eggs
- 1 1/2 cups cottage cheese (any fat content you like)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup all-purpose flour (or, use 1/2 cup gluten-free pancake mix)
- Optional: 2 teaspoons sugar
- Optional: 1/2 teaspoon vanilla
Instructions
- Grease and preheat a skillet or griddle over a medium flame, or warm an electric skillet to 300-350°F. Put all ingredients into the jar of a blender. Blend at high speed until perfectly smooth — about 15 seconds.
- Ladle, by the quarter-cupful, the batter onto the hot surface. When air bubbles appear along the edge of the pancakes, flip them over, and brown the other side.
- Serve with butter, pure maple syrup, honey, or whatever sweet substance makes your tail wag.
NOTE: If you are not going to serve the pancakes right away, keep them warm on a baking sheet in a 200°F oven for up to 30 minutes.
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Leigh from Larrapin says
You may have answered my unspoken pancake prayer. Thank you SO much. No doubt keeping up with that garden helps with the Adonis figure too! 🙂
Judy Mihok says
Hi Kevin!
These look interesting and delicious! I think the half cup of flour is left out of the final recipe, but I saw it in the directions. 🙂
Pat says
I’ve been making these for years and they are my favorite. Try squeezing a fresh orange over them, then sprinkling on some confectionary sugar.
Kevin Lee Jacobs says
Hi Judy – Fixed. And thanks!
Mary N says
107? Lol… I think not. Cottage cheese, interesting! Must try!
Nicole says
And if you grind up some gluten-free oats in your spice/coffee grinder you can use that as the flour and make these gluten-free and low carb. Something of an oxymoron these days. I make these all the time. Yummy!
Kevin Lee Jacobs says
Hi Nicole – Good idea! This morning, I tried the cakes with 1/2 cup gluten-free pancake mix instead of regular wheat flour. Worked like a charm!
Judy Miho says
Do you know if these can be frozen? I’d love to be able to and a bunch for quick breakfasts during the week!
Delores says
looks yummie– going to make
stay warm
Christina M. Giordano says
Your email is like a breath of warm air on a chilly Sunday morning. Thanks, Kevin.
johanna says
Mm, thanks for the note g.v , i will tray it.
Lisa Gerard says
Flap – Flap (halo)
Casey Cavasher says
I’m heading into the kitchen right now to make these!
Carole Bryan says
wah…I just ate all of my cottage cheese
Allison K says
Yes! I do these with ricotta instead of cottage cheese, and add a bunch of lemon zest. YUMMMMMM!!!!!
gina says
IHOP….on over to your house aND hog those pancakes
Marcia says
You come up with the best stuff. It’s really a no-brainer because this is just a souffle??? that looks like a pancake and of course the extra butter and maple syrup we put on the top has no calories.
Kay Hirai says
Kevin,
Your email came this morning and I immediately jumped out of bed and made the pancakes.
So delicious. I gave my dog, Max some for his breakfast too. I figured there is nothing in it that a dog cannot eat. He loved it! I was thinking…. next time, I might try adding some walnuts or pecan to add a little texture to the pancakes. What do you think?
Mary in Iowa says
Salivation City! Don’t have any cottage cheese on hand, and it’s too blasted cold to walk the 18 blocks to buy some. I may experiment with substituting yogurt, and a few raspberries sprinkled over the batter before flipping might not go amiss either–topped with that yellow blob and raspberry syrup. Thanks for saving me from resorting to Bisquick, Adonis.
Shannon says
You are funny and always make me chuckle or smile. Can’t wait to make up those cottage cheese pancakes. Yum!
Laura Rankin says
I just made a version of these his morning- not quite as fluffy but delish and very light. I used whole milk ricotta instead of cottage cheese and golden flax meal instead of flour. I’m doing lo-carb so for the topping I sprinkled a few chopped walnuts and made a frosting of Marscapone cheese, sweetener (Zsweet) and cinnamon and vanilla extract. I thinned it slightly with a dash of 1/2 and 1/2.
Kevin Lee Jacobs says
Allison K – Ricotta and lemon zest? Yum, indeed!
Laura Rankin – So glad you tried the pancakes (with your own, extra-low carb variation).
Marjean says
Oh, my. Another recipe for my overflowing file that’s labeled “Kevin’s Divine Recipes!”
Kevin Lee Jacobs says
Marjean – I love that title!
Donna says
Similarly, popular Chicago food maven In a Pinkney uses sour cream in her Heavenly Hots.
sherry kanoski says
OK, snowy Sunday morning when I should be shoveling the drive here in SW Michigan….but your recipe beckons! So, I made your recipe, but Kevin, I just couldn’t help it….I had to embellish it! I had just reordered my baking cabinet and found some Buckwheat flour. So I used that instead of white. I had frozen ripe bananas, so I thawed and added one. Added cinnamon. I blended and stirred with my purple spoon (Kevin’s trick to success). And cooked them. I topped the pancakes with Amish maple syrup I just bought. OMGoodness….what a wonderful treat. I just may have to have these for lunch and dinner, too! thank you, Kevin!
Janice says
Made a similar recipe yesterday using oat flour. Yummy!
Jeanne Collins says
Hey Kevin! Just a tip on gluten free: if your gluten free pancake mix has baking powder in it already (Such as Better Batter brand does) don’t add any more!
Kim R says
107? You look Marvelous ! Pancakes sound wonderful. Going to try them.
Kevin Lee Jacobs says
Hi Jeanne – I did add 1/4 teaspoon baking powder, even though my gluten free mix already contained the ingredient. The pancakes were awesome!
Faye says
Thank you! Perfect recipe for my diabetic hubby.
Rose says
Looking forward to pancakes for breakfast.
Love that there is so little flour.
Nancy B. says
Thank you for the gluten free tip!
Joann D. says
Hi Kevin……I made these delights and was so pleased with them that I’m going to add some blueberries and some bananas the next time. Thanks again for a wonderful recipe.
Dreaming of a nice Spring day……mowing the lawn doesn’t sound like such a chore right about now!!! Stay warm!!!!
Liz says
I will add this to your other wonderful pancake recipes I use. My husband now eats lots of butternut squash when in your delicious pancakes- he still says he hates butternut but regularly asks for pancakes! they also freeze well when I make a big batch- a quick warm in the pan or oven and yum yum breakfast in seconds!
Natalie says
Next family breakfast I make will include these! I just know they will be delicious, thank you!
Linda says
These sound great – have to try them with the gluten free flour. Also, the lemon zest sounds wonderful, especially if we have some blueberries on hand! Thanks for another excellent recipe, Kevin!
Kelly says
Hi, Kevin! These sound amazing. Do you know if you can substitute any part of the wheat flour for almond flour?
Kevin Lee Jacobs says
Hi Kelly – One of my readers tried the pancakes with almond flour. She said they were not fluffy, as with regular flour (or with a gluten-free mix), but they were still delicious.
Catharine R. says
Kevin, what a great recipe! I made them with the 1/2 cup regular flour, and they were scrumptious! A definite keeper!
Carolyn says
YES! Another fabulous recipe from Kevin.
Judy Mihok says
Kevin, these were delicious! Thanks for giving me an alternative breakfast for a low carb breakfast!
Arlene Bice says
Thank you, Kevin! I made these delicious little babies on this cold, still snowy, morning, topping them off with a simple cinnamon syrup that I made, too. M-m-m-m. Good! You are the best!
Judy Pennington says
Bet you could cook all of the batter, freeze the pancakes individually and keep in a zip lock baggie and just pop one in the toaster when ever you wanted it, (or two or three) lol
janet g metzger says
I hope you are back beyond freezing. We have another round coming in on Tuesday night just after it has warmed up today! winter sow flowers? not yet! enjoyed the photos of spring!
Janet
Samantha S says
I wonder if I could substitute with low carb flour such as coconut flour or almond flour? Worth a try as I love and miss my pancakes!!!! Thank you for the recipe….also, do you have the nutritional value by any chance?
Georgette says
I made these for friends this weekend and they wanted the recipe. But along with giving them the recipe I gave them your website too!! You will have many more readers when they try your great ideas and helpful tips.
Lily this is for you too………
Debi C says
Dear Lily, I will be thinking of you enjoying your low-cal treat as I enjoy these pancakes gluten free style.
Mary says
Dear Kevin,
I love your blog, your writing and creative ideas. You are too cute for words! I will have to try this recipe and maybe use almond flour, which I have on hand. I may also try your carb one day, none the next for my not so Aphrodite shape!
Mary
Cookbook Collector says
Oh my gosh, as for taste and texture, these are like Swedish pancakes on steroids! Love them!
MEGAN BLACK says
We make them but instead of using a blender, just stir together. That way the cottage cheese is not “lost.” Love them topped with raspberries!
selma says
I made these with Garbanzo Bean flour and no sugar! YUMMY!
Kate says
Really enjoyed these pancakes with butter and maple syrup! Many thanks Kevin!
Don Burger says
My grandson Leif (7) and I made these for breakfast this morning, and they were a big hit! We added fresh blueberries and went 50/50 wheat/almond on the flour part.
We really enjoy your site. As a Poughkeepsie native living in East Tennessee who grew up in a family restaurant, I appreciate very much the Hudson Valley touch. Leif, with me assisting, will be making the cheese straws tomorrow!
Star says
These looks great! Can you use ricotta cheese? Do you knw the nutritional facts? Thanks!!
Dolores says
Delightful recipes, Kevin…plus you do everything up so elegantly…ginger tea in that elegant teacup.
Trudi says
Great idea ! Our grandson has decided he “doesn’t like eggs” anymore. This will get “nature’s perfect food” into him . THANKS
Jen says
Do you know how much carb per pancake??
Karen says
Just made these for the second time. My daughter and I love them! I have never eaten cottage cheese before – it’s a texture thing – but one would never know that’s what in these pancakes. Love starting our day with some healthy delicious protein – thanks for another great recipe!
Jeanette Cope says
Love your page and receipes. I would love to own the blender, I don’t have one. I get so much good info from you and enjoy your pictures.
Krisanne Judstra says
Do you have nutritional information for these pancakes?
Kathy Borowski says
I also do a version of these, but I use coconut flour and ricotta cheese. I have also added blueberries to the batter. They are wonderful. I don’t need fluffy pancakes, I just need great taste. If you don’t want to use only coconut flour, you could do half coconut and half regular. I don’t keep regular flour on-hand and I love coconut flour. Always looking for more uses for it and with all the eggs used in this recipe, coconut flour should work just fine.
Donna says
Kevin – Have you tried the egg and banana pancakes – just process one of each and fry up the batter like a pancake. They are so light.
Fran T says
Kevin I look forward to reading your emails each week. You are too cute! What a pleasant sense of humor.
Marie says
Love the pancake recipe! Definitely would like more of your make ahead recipes. I need to concentrate on guest when they arrive instead of food preparation MJ
Sherlie Magaret says
Omg, I am so making this. I miss pancakes and waffles and I may try a sub of buckwheat flour instead of white just to see if it works or the oatmeal. I will follow the recipe first time through though. I have been doing a balancing act between diabetes diet and a wheat intolerance and can do some things that are homemade like pasta instead of purchased. I think it is because of the eggs and added protein so this recipe fits in. yeahhhhhhhhhhhhh, I am so happy.
Lynda says
Thanks Kevin. My husband will love these pancakes (and me too). I love cottage cheese. I’ll have to make them gf as my husband always asks “Are they gluten free”? Great recipes Kevin and keep up the great work!! Merry Christmas!!
Megan Black says
We have made these for years! However, I just stir in a bowl and that way you get the texture of the cottage cheese. They are so light!
Addie B in Florida says
I will definitely make these; I use this stuff called Nutrim, which has been proven to help lower cholesterol, and it’s basically finely ground oats which you can mix into anything. The strawberries look wonderful, too. I have a looseleaf binder for your recipes and it’s now 2 inches thick!
And wow, who knew you could play the piano like that?!!! I would love to have heard much more.
Addie B in Florida says
Okay so the Nutrim was not a good idea – I used it instead of flour and it made the batter way too thick. I added some almond milk to thin it but the pancakes still came out spongey instead of fluffy; they were pretty much inedible. Next time I’ll stick with the flour, and also use my cast iron skillet. It’s a great recipe and I’ve learned my lesson – if it ain’t broke don’t fix it!!
Mary says
Looks good! I am on a low carb diet!
LANA says
Kevin, today you win the OSCAR!!! Thank you for wonderful Sunday morning. Lana
Trish says
Doesn’t Silver Fox help you clean the house? I know Lily and kitties probably do.
Penny says
I love the high protein content. I have made a similar recipe for almost forty years!! Instead of baking powder I add 1/4 c milk and 1/4 c oil so the pancakes are more like crepes. Then I top them with non-fat Greek yogurt and fruit.
Quinn-Columba says
I’m trying these tonite!
Ann says
When you provided this recipe I book-marked it for later use, which was tonight. My husband kinda wrinkled his nose but agreed to try it. I made it exactly as you suggested but I did add lemon juice and zest to the batter and then blueberries when the batter was on the griddle. Kevin, these little pancakes were excellent! Light, wonderful flavor, low carb, easy….what more could one want? We both decided this recipe was a keeper. Just really good! TY!
Jennifer B says
My six year old just ate six of these with no topping! I guess I will be making the full batch every time. Thanks!
Kevin Lee Jacobs says
Hi Jennifer B – Your six year old has excellent taste. And you’re a great mommy!
Janis says
Dear Kevin. Even cloudy days brighten whenever I read your columns. Thank you for being you.
Bangsy says
I tried this recipe using my homemade cottage cheese. It tasted okay. I only added 1 teaspoon of sugar instead of 2. Maybe next time lessen the salt and add more flour. The batter was a bit thin, but I used it anyway to make pancakes and waffles.
Diane Hall says
I love your recipes Kevin,and they always give you such a nice varity,keep up the good work,I really loved your Garlic pesto Scapes,it was wonderful!Thank You