Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Cottage Cheese Pancakes 3.5 (105) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar. Ingredients ¾ cup all-purpose flour (spooned and leveled) 1 tablespoon sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¾ cup low-fat (1 percent) cottage cheese ⅔ cup milk 2 large egg whites ½ teaspoon vanilla extract 5 teaspoons vegetable oil Directions In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla. In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time). Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches. Rate it Print