Cottage Cheese Pancakes with a Blueberry Yogurt Topping
These Cottage Cheese Pancakes are made with whole wheat flour and old-fashioned oatmeal. The batter is made in a blender. Fresh blueberries are added to the batter while on the griddle. The topping is made with Greek Yogurt and sweetened with maple syrup and vanilla. For a fruit topping, fresh blueberries are gently cooked with maple syrup. The pancakes were surprisingly tender and flavorful. The topping was an added delicious bonus!
Servings 4 (3) pancakes
Calories 553kcal
Equipment
- Blender -or-
- Vitamix Blender My favorite blender. Expensive but a worthwhile investment
- Mini Sauce Pan For the Blueberry Sauce
- 4 Cup Glass Measuring Cup https://amzn.to/4k48PW8
Ingredients
For the dry ingredients:
- ⅔ cup whole-wheat flour 3⅔ ounces/104 grams
- 1 tablespoon baking powder
For the wet ingredients:
- 1 ½ cups low fat cottage cheese 12 ounces
- 1 cup old-fashioned rolled oats 3 ounces/85 grams
- 4 large eggs
- 6 tablespoons unsalted butter melted
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
For the griddle:
- 2 teaspoons vegetable oil divided
For the Yogurt Topping (optional):
- 1 cup Fat-free Greek Yogurt
- 1 tsp vanilla
- 3 Tbsp pure maple syrup not pancake syrup; divided
- 1/2 cup fresh blueberries
Instructions
- Whisk flour and baking powder in medium bowl until no lumps of baking powder remain.
- Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.
- Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.
For the Blueberry Yogurt Topping:
- Bring the blueberries and maple syrup to a gentle boil, then simmer for 2-3 minutes.
- Stir into the Greek Yogurt, the vanilla and 1 tablespoon maple syrup.
Serve:
- Top a stack of pancakes with a dollop of the yogurt mixture and stop with the cooked blueberry mixture.
Notes
Recipe source: Cook's Illustrated May/June 2025 (pancakes only)
I used low-fat cottage cheese and made my own Blueberry-Yogurt Topping. Nutrition is based on a serving of 3 pancakes with Blueberry-Yogurt Topping.
From Cook's Illustrated:
FOR PEANUT-MAPLE GREEK YOGURT TOPPING: Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.
FOR GREEK YOGURT AND FRUIT TOPPING: Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.
FOR GREEK YOGURT AND RASPBERRY JAM TOPPING: Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.
FOR GREEK YOGURT AND FRUIT TOPPING: Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.
FOR GREEK YOGURT AND RASPBERRY JAM TOPPING: Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.
Nutrition
Calories: 553kcal | Carbohydrates: 56g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 732mg | Potassium: 718mg | Fiber: 5g | Sugar: 24g | Vitamin A: 843IU | Vitamin C: 2mg | Calcium: 305mg | Iron: 3mg