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Rating: 3.45 stars
104 Ratings
  • 5 star values: 20
  • 4 star values: 34
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 3

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.

Everyday Food, May 2005

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Recipe Summary

prep:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

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  • 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.

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Reviews (4)

104 Ratings
  • 5 star values: 20
  • 4 star values: 34
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 3
Rating: 5.0 stars
09/05/2020
This is one of my favourite pancake recipes by far! I have already made these pancake countless of times, as they are crowd pleasers even amongst the pickiest of eaters. What I love about them is that they are flavorful, remain moist (unlike others that are dry and soak up all the maple syrup quickly), and are nice and crispy around the edges. Once, I decided to be adventurous and try a new recipe from elsewhere and deeply regretted it because they tasted too eggy. These do not. In all the times I’ve made these pancakes, I’ve never had issues with them sticking to the pan, as mentioned by a previous reviewer. Overall, these pancakes are great and I’m sure that I’ll make them many more countless times!!!
Rating: 5.0 stars
09/05/2020
This is one of my favourite pancake recipes by far! I have already made these pancake countless of times, as they are crowd pleasers even amongst the pickiest of eaters. What I love about them is that they are flavorful, remain moist (unlike others that are dry and soak up all the maple syrup quickly), and are nice and crispy around the edges. Once, I decided to be adventurous and try a new recipe from elsewhere and deeply regretted it because they tasted too eggy. These do not. In all the times I’ve made these pancakes, I’ve never had issues with them sticking to the pan, as mentioned by a previous reviewer. Overall, these pancakes are great and I’m sure that I’ll make them many more countless times!!!
Rating: 5.0 stars
09/05/2020
This is one of my favourite pancake recipes by far! I have made these pancakes countless times as they are a family favourite, even among the pickiest of eaters. What I like about them is that they are flavorful, stay moist (and not dry or quickly soaking up all the maple syrup like other pancakes), and are nice and crispy around the edges. In all the times I’ve made them, I never had problems with the pancakes sticking to the pan, as mention by a previous reviewer. Also, they don’t taste eggy, like in other recipes that I tried. Overall, these pancakes are great and I’m sure I’ll make them many more countless times!
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Rating: Unrated
04/19/2015
These are delicious!I modify it by using a blend of whole wheat and oat flour and plant milks instead of milk. And I add whatever chopped nuts we have on hand. My one problem, which occurred even before I modified it, is that the pancakes stick to my stainless steel pan despite making it adequately hot first. They stick so badly that I end up with scrambled pancakes most of the time. I don't have this problem with any other pancake I make so I know it is peculiar to this recipe. Any suggestions?