Baked Cottage Cheese Pancakes
Light, fluffy, and baked to golden perfection, these cottage cheese pancakes are a healthier take on a classic. No frying required—just mix, shape, and bake! Serve them warm with honey, jam, or sour cream for a delicious treat.
Why You’ll Love This Recipe
- Healthier Alternative – These pancakes are baked instead of fried, making them lighter.
- Easy to Make – Simple ingredients and minimal prep for a quick and satisfying breakfast.
- Perfectly Fluffy – The combination of cottage cheese and semolina creates a soft and tender texture.
Ingredients for a Baked Cottage Cheese Pancakes
- Cottage cheese
- Egg
- Sugar
- Vanilla sugar
- Salt
- Semolina
- Baking powder
- Flour (for coating)
- Oil (for greasing)
How to Make Baked Cottage Cheese Pancakes
1. Prepare the Batter
In a mixing bowl, combine cottage cheese, egg, sugar, vanilla sugar, salt, and semolina. Let the mixture sit for 10 minutes to allow the semolina to absorb moisture. If the cottage cheese is grainy, blend it for a smoother texture.
2. Add the Dry Ingredients
Stir in baking powder and flour, mixing until you get a soft, slightly sticky dough.
3. Shape the Pancakes
Divide the dough into small portions and shape them into round pancakes.
4. Prep the Baking Sheet
Lightly grease a baking sheet or line it with parchment paper.
5. Coat & Arrange
Dust each pancake lightly with flour and place them on the prepared baking sheet.
6. Bake to Perfection
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping them halfway through for even browning.
7. Serve & Enjoy
Enjoy these warm with honey, jam, or a dollop of sour cream!
Tips for Perfect Baked Cottage Cheese Pancakes
- Use fresh cottage cheese for the best texture and flavor.
- Blending the mixture makes the pancakes smoother.
- Don’t skip resting time – this helps the semolina absorb moisture.
- Flip halfway through baking to get an even golden color.
Love pancakes? Don’t miss our Fluffy Pancakes Recipe: The Ultimate Breakfast Delight for a classic, airy stack that’s perfect with syrup and fresh fruit.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Swap the semolina and flour for gluten-free alternatives like almond flour or oat flour.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze these pancakes?
Absolutely! Freeze them in a single layer, then transfer them to a bag. Reheat in the oven at 160°C (320°F) until warm.
These Baked Cottage Cheese Pancakes are a perfect light breakfast or snack—enjoy them guilt-free!
Baked Cottage Cheese Pancakes
Ingredients
- ngredients
- For the Pancakes:
- 360 g cottage cheese
- 1 egg
- 1 tbsp sugar
- 1 tsp vanilla sugar
- ½ tsp salt
- 2 tbsp semolina
- 1 tsp baking powder
- 1½ tbsp flour for coating
- Oil for greasing
Instructions
- Prepare the Batter – In a bowl, mix cottage cheese, egg, sugar, vanilla sugar, salt, and semolina. Let sit for 10 minutes. If the cottage cheese is grainy, blend until smooth.
- Add Dry Ingredients – Stir in baking powder and flour until a soft dough forms.
- Shape Pancakes – Divide the dough into small portions and shape into round pancakes.
- Prepare for Baking – Lightly grease a baking sheet or line it with parchment paper.
- Coat & Arrange – Lightly dust each pancake with flour and place them on the baking sheet.
- Bake – Bake at 180°C (350°F) for 20-25 minutes, flipping halfway through for even browning.
- Serve – Enjoy warm with honey, jam, or sour cream.
Notes
Resting the batter allows the semolina to absorb moisture, making the pancakes fluffier. Flip them halfway through baking for an even golden color.
