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These Sourdough Cottage Cheese Pancakes are soft, fluffy, and packed with protein. Made with sourdough discard, they have a slight tang that pairs perfectly with the creamy texture of cottage cheese. These pancakes are easy to make and a great way to use up extra sourdough starter.

They cook up golden brown with a light, airy inside, making them a delicious and satisfying breakfast. Serve them with honey, fresh fruit, or your favorite toppings for a wholesome meal. Whether you’re looking for a healthy pancake recipe or just love sourdough, this simple recipe is sure to become a favorite!

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Why You’ll Love These Sourdough Cottage Cheese Pancakes

• Soft & Fluffy – The combination of sourdough and cottage cheese creates a light, airy texture.

• Protein-Packed – Cottage cheese adds extra protein, making these pancakes a satisfying breakfast.

• Great Use for Sourdough Discard – Reduce waste by using up extra sourdough starter.

• Easy to Make – Simple ingredients and quick prep time make these perfect for busy mornings.

• Deliciously Tangy & Creamy – The mild tang of sourdough pairs beautifully with the rich, creamy cottage cheese.

Why add cottage cheese into your pancake mix?

1. Flavor: Cottage cheese adds a subtle tanginess to the pancakes creating the perfect flavor. My family always prefers cottage cheese pancakes over the tradition ones.
2. Moisture and Tenderness: Cottage cheese is moist, and when incorporated into the batter, it adds moisture to the pancakes, preventing them from becoming dry. This helps in achieving a soft and tender texture that’s incredibly satisfying.
3. Protein Boost: Cottage cheese is a good source of protein, making it an excellent addition to your pancakes, especially if you’re looking to increase your protein intake. The protein content in cottage cheese adds a nutritional element to the pancakes, making them more satisfying and suitable for a balanced meal.
4. Creaminess: The small curds in cottage cheese havea creamy and slightly lumpy texture to the pancakes. This creates pockets of creaminess within each pancake bite.
5. Nutritional Value: Cottage cheese is also a good source of calcium and vitamins, adding some nutritional value to your pancakes. It’s a healthier alternative to other high-fat dairy products, offering a balance of nutrients. I recommend 4% milk fat.

 

Tools you may need

• Large Mixing Bowl
• Silicone Mixing Spoon
• Frying Pan

Ingredients

• Cottage Cheese: Cottage cheese adds a creamy and slightly tangy flavor to the pancakes. The 4% milkfat content contributes to the richness and texture. Choose small curds and not salted.
• Eggs: Eggs act as a binding agent in the pancake batter.
• Sugar: Sugar adds sweetness to the pancakes, enhancing their overall flavor. It also contributes to the browning of the pancakes during cooking. Organic cane sugar is recommended.
• Vanilla Extract: Vanilla extract provides a pleasant aroma and flavor, enhancing the taste of the pancakes.
• Oil: Oil adds moisture to the pancakes, making them tender. It also contributes to the overall richness of the batter. You can use coconut oil, avocado oil, or any other oil you cook with.
• Sourdough Starter: Sourdough starter adds a tangy and slightly fermented flavor to the pancakes. You can use fed or unfed sourdough starter.
• Baking Powder: Baking powder is a leavening agent that helps the pancakes rise and become fluffy. It works in combination with the sourdough starter for leavening. I recommend Bob’s Red Mill Baking Powder.
• Flour: Flour is the main dry ingredient that provides structure to the pancakes. It’s essential for the overall texture and thickness. All purpose flour or even bread flour will work.
• Salt: Salt enhances the overall flavor of the pancakes. If the cottage cheese used has no salt, adding this amount helps balance the sweetness. If the cottage cheese has salt already just omit this ingredient.
• Oil for Frying: This is used for greasing the pan or griddle when cooking the pancakes. It prevents sticking and contributes to the browning of the pancakes.

How to make sourdough cottage cheese pancakes:

1. Combine all of the ingredients in a large mixing bowl – cottage cheese, eggs, sugar, vanilla, oil, starter, baking powder and then flour. Mix after adding each ingredient. You can also mix everything with a hand or stand mixer.

   

   

   

2. Preheat your skillet with oil on medium heat.
3. Fry the pancakes on each side until golden.

   

   

4. Serve as is or with maple syrup, fruits, butter, or jam.

   

   

 

Frequently Asked Questions (FAQ)

What kind of cottage cheese should I use?

Full-fat or low-fat cottage cheese both work well. Small curd blends in easily, but large curd is fine too.

Can I make these pancakes gluten-free?

Yes! Use a gluten-free flour blend in place of regular flour, but ensure your sourdough discard is also gluten-free.

Can I store and reheat these pancakes?

Absolutely! Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster or skillet.

What are the best toppings for these pancakes?

They’re delicious with honey, maple syrup, fresh fruit, yogurt, or a sprinkle of cinnamon.

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Did you give these sourdough cottage cheese pancakes a try?

I’d love to see your creations and hear about your taste adventures! Share your stack of deliciousness on social media and don’t forget to tag us @shakanranch to let us know.