Cottage Cheese Pancakes - Little Sunny Kitchen

Prep Time 10

Cook Time 20

Total Time 30

In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
In another bowl, combine the eggs, cottage cheese, and melted butter, and vanilla extract and mix until well combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Allow the batter to rest for about 15-30 minutes at room temperature. This helps the ingredients to fully combine and the gluten in the flour to relax.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Use a 3-tablespoon cookie scoop to pour the batter onto the hot skillet, creating even-sized pancakes.
Cook until the edges look set and bubbles form on the surface, then flip and cook until golden brown on the other side.
Serve hot with your preferred toppings.

Don't overmix. Soft, fluffy pancakes require minimal handling. Be sure to only mix the batter as much as needed to combine the ingredients. Overmixed pancakes will be tough and flat.
Only flip once. You don't want to flip pancakes over more than one time. Cook these fully on one side before flipping them over to cook the second side.
To keep the pancakes warm, preheat the oven to 200°F/95°C and place the finished cottage cheese pancakes on a plate in there while you cook the rest of them. This is especially helpful if you are doubling or tripling the batch.
Leftover pancake batter: You can store leftover pancake batter in the refrigerator for up to 24 hours. Make half of the pancakes now, and the rest tomorrow morning!
Reheating Leftover Pancakes: Store leftovers in the fridge for up to 3 days. They can be reheated in the microwave. Place on a plate and heat for 20-30 seconds or until heated through.
Freezing: Allow the pancakes to cool completely. Then freeze with parchment paper between pancakes to avoid sticking. They will keep this way in the freezer for up to 3 months.