Whole Wheat Blueberry Cottage Cheese Pancakes

Get your morning going with these loaded whole wheat, blueberry, cottage cheese pancakes. Both delicious and good for you!

Jump to recipe

I love breakfast food. Like many kids, I used to always gravitate towards the sweetest, most sugary options possible. Besides my regular assortment of sugar-loaded boxed cereals, my dad also made the best pancakes and waffles.

As an adult I gravitate towards more of the savory options, but pancakes will always have a special place in my heart. I’ve tried so many different kinds at the hands of my dad – he was always finding (and still does) new recipes to try. In fact I need to tell him about this one.

It just so happened that when I saw this recipe by Miriam (Overtime Cook), I had a tub of cottage cheese begging to be used. Although I am not entirely sure why I had cottage cheese to begin with because not only did I not have a recipe in mind which called for it, it’s not something I enjoy on it’s own either.

But never fear little curds I found a purpose for you! And it happens to be in these very delicious pancakes – which I failed to fully capture the first time around as I was in a hurry to eat them. Good thing they tasted just as good the next time I made them and took the opportunity to take new photos!

One year ago: Velveeta Chicken & Veggie Mac

WHOLE WHEAT BLUEBERRY COTTAGE CHEESE PANCAKES

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups low fat small curd cottage cheese*
• 1 cup milk
• 2 eggs
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1 cup fresh or frozen blueberries

Directions

1. Combine all ingredients except blueberries in a large mixing bowl. Mix well until all ingredients are fully combined.
2. Pour batter by the spoonful onto heated frying pan or griddle. Leave room for spreading. Immediately sprinkle a couple of blueberries onto the top of each pancake.
3. Fry until golden brown on each side. Serve hot, with maple syrup, if desired.

Notes

*If you don't like the consistency of cottage cheese, try blending it first

Source: Adapted slightly from Overtime Cook.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 1/27/22, photo above is the original.