Why are my pancakes sticking?

Reapply canola oil to the pan for each batch of pancakes. Reapplying oil refreshes the cooking surface by replacing oil lost when previous batches of batter absorb or displace it. Not reapplying oil can cause pancakes to tear because the batter is delicate. Preheating a pan coated with oil over medium heat before adding the first batch of batter, rather than placing batter in a cold pan, can reduce tearing.

Can I use different cottage cheese?

Yes, nonfat, low-fat, and full-fat cottage cheese can be used. According to the article, cottage cheese with small curds is recommended as a substitute for other varieties of cottage cheese due to its better incorporation into batter. Large curds of cottage cheese can cause poor incorporation and pockets of cheese in the batter. Choose a preferred type of cottage cheese curds and method of preparation, hand mixing or blending, to achieve desired results.

Can I use whole wheat flour?

Yes, the article states that whole wheat and oatmeal flour may be used in place of the flour listed in the recipe. Batters made with other types of flour will behave differently. The food produced with substitute flours is likely to be different from that described in the article. Do not add extra flour to make the batter thicker, as it is thinner than standard pancake batter. Add flour last among all other ingredients listed in the article, after the baking powder.

Can I blend the pancake batter?

Yes, blending will improve the texture of cooked pancakes. Blending pancake batter will preserve the flavor of cottage cheese while decreasing the visible chunks of cottage cheese in the pancakes. Unblended pancake batter will likely contain more melted cottage cheese in the center of the pancakes. Blending is an option when making pancakes. Blending after adding flour may change the texture of the final product and prevent curds from forming in the pancakes.

Can I make these pancakes ahead?

Yes, batter can be prepared ahead and kept refrigerated in a covered container. Covering the batter helps prevent the batter on top from drying out during refrigeration and other preparation. As the article explains, pancakes are best cooked close to serving time to maintain a crispy edge. Cooked pancakes can be kept in an airtight container or frozen, separating pancakes with waxed paper.

Cottage Cheese Pancakes with Crisp Edges and Melty Centers

By Isabella QuinnSep 29, 2026

Servings

Level

Easy

Jump to recipe

Medium heat helps the pancakes cook all the way through while browning so that the cottage cheese melts. Cottage cheese pancakes are a quick and simple breakfast recipe with a batter that browns the pancakes and pockets of warm cheese inside.

Cottage Cheese Pancakes with Crisp Edges and Melty Centers

The batter is mixed in a specific sequence, adding cottage cheese, eggs, vanilla, sugar, baking powder, and flour at different stages of mixing. Small-curd cottage cheese is recommended for a smoother batter that will be easier to mix. The recipe uses flour, and the article notes that whole-wheat or oat flour may be substituted. Hand-mixed batter will contain bits of cottage cheese. A blended batter will be smoother and have a less pronounced cheese flavor.

Heat canola oil in a nonstick skillet over medium heat. Use a regular-size scoop to measure the pancake batter. A regular-size cookie scoop holds approximately 3 tablespoons of batter. Cook the pancakes on both sides until golden brown. Add more cooking oil between batches to keep pancakes from sticking to the pan. The most common mistake when cooking these pancakes is to turn up the heat, which can leave the exterior too dark too quickly instead of evenly golden.

Serve pancakes warm with melted cheese and other toppings, such as maple syrup and jams. Other toppings you might consider are honey and fresh or cooked fruits. Package leftover pancakes in airtight containers or between sheets of waxed paper and freeze. Use leftover pancakes by pan-frying thawed pancakes in oil to crisp them up.

Why we keep this one around

Medium heat is ideal for cooking pancakes evenly because the batter has time to set and is less likely to burn than if cooked quickly in a pan.
Small-curd cottage cheese results in a smoother batter mixture when combined with eggs, flour, and baking powder.
Stirring after each ingredient is added helps maintain a uniform consistency in the batter when making pancakes, leading to evenly cooked pancakes.
Cooking pancakes in a nonstick pan with fresh oil between batches keeps the pancakes from sticking and makes them easier to flip.
Hand mixing results in pockets of cottage cheese in the batter and a melted center, as directed by the recipe, rather than a completely uniform pancake interior.
Using equal amounts of batter ensures that all pancakes cook at the same rate, enabling you to judge when they are fully cooked by the color of both sides.

Instructions

Combine the cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour in that order, mixing after each addition.

Preheat a skillet with canola oil over medium heat.

Fry the cottage cheese pancakes on each side until golden brown.

Serve hot with maple syrup or jam while the cheese inside is melted.

FAQ

Fry the pancakes until both sides are golden brown, as directed. Pancakes made using the recipe should be golden brown on both sides, not just in some places, when fried at medium heat. Pancakes fried at high heat may be browned on the outside but not fully cooked on the inside. Use the same amount of batter for each pancake, about 3 tablespoons measured with a large cookie scoop, to cook the pancakes at the same rate.

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