Fluffy Cheese Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Fluffy Cheese Pancakes

Your new favourite breakfast! These Fluffy Cheese Pancakes are based on the Ukraine syrniki pancake and have a lovely fluffy, cheesy and slightly tangy flavour. Use either cottage cheese or ricotta to make an incredibly flavourful treat. Top them with fresh fruit, a heavy drizzle of syrup and you’ll be in heaven.

Why these Fluffy Cheese Pancakes are amazing

Flavour & texture: Thick, fluffy pancakes that have a slight tanginess to them. They are back with protein and make an amazing breakfast or snack.

Time & Difficulty: 2/5. They are quick and simple but the only issue is ensure they aren’t too thick and cook on a lower heat to ensure you cook the interior through.

Versatility: Serve on their own with syrup, fruit or whatever topping you’d like!

What ingredients are needed

  • Cottage cheese or Ricotta: You can use nearly any variation of cottage cheese or ricotta like non fat, low fat or full cream, just try to get the small curds. Smaller curds means more consistent pancake batter that doesn’t have big white chunks throughout. Ricotta can be substituted but also add 1 tsp white vinegar to mimic the same acidity as cottage cheese.
  • Large eggs: Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack egg into a bowl, whisk then measure out 90 ml / 100 grams. Ta-dah!
  • White sugar: I prefer to use a fine caster/bakers sugar as it has smaller granules dissolve quicker. With more sharp edges to cut through fat (in this case butter), cake or cookie batters become aerated more rapidly. Yes you can add granulated sugar but you can also make your own caster sugar! Simply add to a blender and… blend! The smaller the granule size means its quicker to dissolve.
  • Plain flour: Nothing fancy here, just your good ole all purpose/plain flour. This recipe is old school but that being said if you want, you can swap out for a gluten free blend! Be aware that different flour blends may create different results therefor you may need to tweak.
  • Salt: A huge part of cooking and all food needs SALT! It enhances the flavour of all ingredients in the recipe.
  • Baking soda: Not to be confused with Baking powder. Baking soda is also known as bi-carb soda or sodium bicarbonate. It is a classic leavener you’ll need when it comes to some cakes, cupcakes and muffins. Baking reacts with a acidity in the cottage cheese to create air bubbles. Can be substituted for 1 1/2 tsp baking powder but results may be different.
A stack of cottage cheese pancakes being cut by a gold knife.

How to make Fluffy Cheese Pancakes

  • Mix together cheese, eggs, sugar and salt in a large bowl. If using ricotta, add vinegar now.
  • Whisk flour and baking soda together in another medium bowl. Dump flour mix into other ingredients and stir to combine.
  • Place a non stick pan over medium heat until hot with 2-3 Tbsp oil.
  • Once the pan is hot, drop ⅓ cup scoopfuls of the batter into the pan. Spread and flatten the mixture out with the edge of the scoop. This is to ensure pancakes cook more evenly and are not too thick, they will fluff up a lot.
  • Fry until golden brown, about 3-4 minutes each side, flipping once during cooking.
  • Transfer to a plate and serve with your favourite toppings such as sour cream, fresh fruit and syrup.
Close up of a stack of cottage cheese pancakes. Fruit scattered at base.

Setting you up for success – Tips, Tricks & FAQs

  • Make in the blender: A cheats version is simply add all ingredients into a blender and blend until just combined. Easy peasy!
  • Can I substitute ricotta for cottage cheese in pancakes? Yes, certainly. Simply swap the same amount of ricotta but add 1 tsp white vinegar. The vinegar is needed to mimic the acidity of the cottage cheese and react with the baking soda to create air bubbles.
  • How to I prevent white cheese bits in my pancakes?: Nearly any variation of cottage cheese like non fat, low fat or full cream, just try to get the small curds. Smaller curds means more consistent pancake batter that doesn’t have big white chunks throughout. Ricotta can be substituted but also add 1 tsp white vinegar to mimic the same acidity as cottage cheese.
  • Can you freeze cheese pancakes?: Yes, the texture may change slightly but you should be able to freeze these pancakes! Simply tightly wrap or place in a ziplock bag and freeze for up to 3 months. Defrost at room temp or microwave for 30-60seconds. Pan fry on medium heat with a little oil to add a little crispy texture if desired.
Close up of thick fluffy cottage cheese pancakes
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Fluffy Cheese Pancakes

Servings 12 Pancakes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
 

  • 375 g (2 cups) cottage cheese or ricotta cheese
  • 4 large eggs
  • 3 tbsp white sugar
  • ½ tsp salt
  • 210 g ( cups) plain flour
  • 1 tsp baking soda + 1 tsp white vinegar if using ricotta
  • olive oil or butter to fry

Serving suggestions

  • Sour cream or whipped cream Try the sour cream! It amazing with fruit and syrup.
  • maple syrup
  • fresh seasonal fruit
  • fresh basil or mint leaves

Instructions

  • Mix together cheese, eggs, sugar and salt in a large bowl. If using ricotta, add vinegar now.
  • Whisk flour and baking soda together in another medium bowl. Dump flour mix into other ingredients and stir to combine.
  • Place a non stick pan over medium heat until hot with 2-3 Tbsp oil.
  • Once the pan is hot, drop ⅓ cup scoopfuls of the batter into the pan. Spread and flatten the mixture out with the edge of the scoop. This is to ensure pancakes cook more evenly and are not too thick, they will fluff up a lot.
  • Fry until golden brown, about 3-4 minutes each side, flipping once during cooking.
  • Transfer to a plate and serve with your favourite toppings such as sour cream, fresh fruit and syrup. Enjoy!

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 310mg | Potassium: 72mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 123IU | Calcium: 37mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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