These thick and fluffy cottage cheese pancakes are inspired by the cottage cheese pancakes from Arthur's Nosh Bar in Montreal!
Prep time: PT15M
Cook time: PT15M
Total time: PT35M
Rating
4.87 stars (45 reviews)
Ingredients
1 cup full fat cottage cheese, cold from the fridge (226g)
1 cup full fat Greek yogurt, cold from the fridge (226g)
2 large eggs, cold from the fridge (100g)
1/4 cup milk or water, cold or room temp is fine (57g)
2 tsp* neutral oil (8g)
1 tbsp** sugar (12g)
2 tsp baking powder
1 tsp kosher salt
2 cups all-purpose flour (240g)
Categories
Breakfast
Steps
In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, milk, oil and whisk until smooth.
Sprinkle over the sugar, baking powder and salt and stir to combine evenly. Lastly, stir in the flour just until incorporated (don't overmix)--the batter will be VERY thick!
Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.
At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan (be careful--the water will likely splatter off the hot pan), then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!
Nutitrion
Serving Size: 1 pancake
Calories: 116 kcal
Carbohydrates: 12.6 g
Protein: 7.5 g
Fat: 4.5 g
Reviews
Holly on 2026-03-29 (5 stars): Delicious!! THANK YOU!
halved this recipe just to try it.
I used brown sugar instead of white sugar. I used large curd cottage cheese because that's what I had.
I made 5 pancakes in one large pan (using all the batter). I covered the pan and cooked the first side 4 minutes. Flipped them, added a teaspoon of water and covered the pan for 5 minutes. They came out perfectly golden and fluffy.
Ale on 2026-03-15 (3 stars): Please look up Ukrainian Syrniki, also made from cottage cheese but much superior to this version both in taste and texture.
Savanna Golson on 2026-03-01 (5 stars): Wasn’t sure about the batter once it was mixed, but they turned out amazing!! Thank you!
Vackie on 2026-02-14 (5 stars): Amazing pancakes
Beth on 2026-02-08 (5 stars): My Pancake Princess does it again! Wonderful instructions. The whole family enjoyed. Inspired by the other comments to add some vanilla and or lemon zest next time.
Elizabeth Bolster on 2026-02-06 (5 stars): This recipe is absolutely incredible! The pancakes are so delicious! I never eat pancakes, but I dream about these. I cook and bake all the time. I make my own bread. I know what I am doing. I cannot understand how anyone would not give these a 5 star rating. Thank you for sharing this fantastic pancake recipe.
Kirsten on 2026-02-01 (5 stars): These are delicious! I followed the recipe exactly and I love them. Next time i would add some vanilla extract for some more flavor, bit the texture is so lovely. Really custardy en soft 😍
per on 2026-01-31 (2 stars): I cut the recipe in half. They were ok but WAAAAAYYYYY too much baking powder. Not worth effort going forward.
