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Stack of oatmeal cottage cheese pancakes with blueberries, yogurt and a light maple drizzle, tender crumb visible.; title text reads Oatmeal Cottage Cheese Pancakes Recipe
Good Fork Daily Editorial Kitchen

Oatmeal Cottage Cheese Pancakes Recipe

Tender oatmeal cottage cheese pancakes made in a blender, with enough structure to flip and no raw-oat center.
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Prep Time 10 minutes
Cook Time 16 minutes
Batter resting 5 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats 90 grams
  • 1 cup cottage cheese
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 tablespoons milk only if needed
  • 2 teaspoons butter or oil for cooking

Equipment

  • Blender
  • Nonstick skillet or griddle
  • Thin spatula

Method
 

  1. Blend oats until floury, then add cottage cheese, eggs, maple syrup, baking powder, vanilla, cinnamon and salt.
  2. Let the batter stand 5 minutes; stir in milk only if it no longer pours slowly.
  3. Heat a nonstick skillet over medium-low and grease lightly.
  4. Spoon 1/4 cup batter per pancake and spread to about 4 inches.
  5. Cook 2 to 3 minutes until edges look dry and the underside is deep gold; flip once.
  6. Cook the second side 1 to 2 minutes and keep warm while repeating.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The FDA Nutrition Facts reference uses 28 grams as the Daily Value for dietary fiber on a 2,000-calorie diet; nutrition here remains an estimate.
  • This recipe was developed through culinary research and editorial review.