Fluffy Protein Pancakes

February 3, 2024

Prep Time 10

Cook Time 15

Total Time 25

Your new favourite breakfast! These Fluffy Protein Pancakes are based on the Ukraine syrniki pancake and have a lovely fluffy, cheesy and slightly tangy flavour. A healthier way to amp up your protein by using cottage cheese to make an incredibly flavourful treat. Top them with fresh fruit, a nice drizzle of syrup and you’ll be in heaven.

Stack of Fluffy Sweet Cheese Pancakes being drizzled with maple syrup

Why these Fluffy Protein 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.

Protein Boost: The addition of protein not only contributes to the overall nutritional value of the pancakes but also provides a more satiating and fulfilling breakfast. This can be especially appealing for individuals looking to increase their protein intake or those following a high-protein diet.

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

Syrniki Base: These protein pancakes are based on the Ukrainian syrniki which are traditionally made with farmer’s cheese or quark. Just like cottage cheese, which adds a unique texture and flavour. This dairy component contributes to a rich and creamy taste.

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

What ingredients are needed

Cottage cheese: 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 mean 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 an egg into a bowl, whisk, then measure 50 ml / 48-50 grams. Ta-dah!
White sugar: Just adds a small amount of sweetness. I prefer to use fine caster/baker sugar as it has smaller granules that dissolve quickly.
Plain flour: Nothing fancy here, just your good ole all-purpose/plain flour. This recipe is old school, but if you want, you can swap it out for a gluten-free blend! Be aware that different flour blends may create different results therefore you may need to tweak them.
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. Learn about Baking Powder + Baking Soda: Differences + Uses. 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 acidity in the cottage cheese to create air bubbles.

knife cutting stack of Fluffy Sweet Cheese Pancakes

Setting You Up For Success – Tips & Tricks

Drain Excess Moisture: Make sure to drain excess moisture from the surface of the cheese- the liquid on top needs to be poured off. This helps in achieving a better texture and prevents the pancakes from becoming too wet.
Use Baking Soda: Baking soda is a key leavening agent that helps the pancakes rise and become fluffy. It reacts with the acidity of the cottage cheese to give extra air bubbles. Make sure it’s fresh and active.
Make it in a blender: A cheat version is simply add all ingredients into a blender and blend until just combined. Easy peasy!
Controlled Heat: Maintain a consistent and controlled heat while cooking the pancakes. Too high heat can lead to uneven cooking, burning, or undercooking. A medium-low heat is generally suitable for cooking pancakes.
Use a Lid: If the pancakes are cooking too quickly and the centre is still raw, simply lower the cooking tempo and add a lid to the frying pan. The trapped heat and steam will help cook the pancakes more evenly.
Properly Grease the Pan: Use a non-stick pan or griddle, and make sure to properly grease it with butter or cooking spray. This prevents the pancakes from sticking, makes them easier to flip and helps achieve a golden-brown exterior.
Allow Batter to Rest: Let the batter rest for a few minutes before cooking. This allows the ingredients to hydrate and helps improve the texture of the pancakes.
Controlled Flipping: Try to flip the pancakes only once during cooking. Waiting until bubbles form on the surface and the edges start to set before flipping ensures even cooking and a nice appearance.
Serve Warm: Pancakes are best enjoyed warm. Serve them immediately after cooking for the best taste and texture.

Close up of Fluffy Sweet Cheese Pancakes stacked and drizzled with syrup

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use a different type of cheese?

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.

Can I make the batter ahead of time?

It’s generally best to make the batter right before cooking to maintain the optimal texture. If you need to prepare in advance, refrigerate the batter and let it come to room temperature before cooking.

Can I freeze the protein pancakes?

Yes, these pancakes are usually freezable. Allow them to cool completely, then place parchment paper between each pancake before storing in an airtight container or freezer bag.

What can I serve with these pancakes?

Traditional toppings include sour cream, honey, fruit compote, or jam. You can also try fresh berries, maple syrup, or a dusting of powdered sugar.

Troubleshooting

Protein Pancakes are too dense: Make sure not to overmix the batter, as this can lead to dense pancakes. Gently fold the ingredients until just combined. Ensure Baking soda is in date and active.
Pancakes are sticking to the pan: Ensure that the pan is properly greased before cooking. If using a non-stick pan, make sure it’s in good condition. Adjusting the heat can also prevent sticking.
The batter is too thin or thick: If the batter is too thin, add a bit more flour. If it’s too thick, you can adjust by adding a small amount of liquid (milk or water) until you reach the desired consistency.
Pancakes are burning on the outside but raw on the inside: Lower the heat and cook the pancakes more slowly. You can also make them smaller to ensure even cooking.
Pancakes are not rising: Check the expiration date of your leavening agents (baking powder or baking soda). Ensure that they are fresh and active. Also, avoid overmixing the batter, as this can deflate the structure.

Slice of Fluffy Sweet Cheese Pancakes on form surrounded by fruit and maple syrup — #image_title

Did you make this recipe?

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