Cottage Cheese Pancakes

With a toddler, pancakes are a huge hit in this house. They’re easy to make ahead and a good finger food for my boy, Adam. Instead of a basic buttermilk pancake recipe, I wanted to find a nutritious protein-packed pancake recipe.  Cottage Cheese Pancakes sounded perfect!

Not only are these Cottage Cheese Pancakes delicious, they smell amazing when cooking on the griddle.  It reminded me of a doughnut or a funnel cake.  But fortunately, these pancakes are a lot healthier than those greasy treats!  They freeze really well too, which makes it easy to have healthy, delicious pancakes on hand at all times!

Adam absolutely LOVES these Cottage Cheese Pancakes, and they have become a household staple. 

Cottage Cheese Pancakes
Yields 20 pancakes

1/2 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking powder
3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
1 tablespoon honey
Cooking spray (or oil) for the pan


  1. In a small bowl, whisk together flour and baking powder.  Set aside.
  2. In a large bowl, whisk eggs, cottage cheese, vanilla and honey until blended.  Add flour mixture and stir until just combined.
  3. Preheat nonstick skillet over medium heat (about 325 degrees) and spray with cooking spray. 
  4. Pour batter by the heaping tablespoonful and cook until bubbles start to form and batter looks set at the edges (about 3 minutes).  Flip and cook until set (about 2-3 minutes).

Tip:  These pancakes freeze really well.  I let them cool to room temperature. Then place a waxed paper square between each pancake, wrapped in plastic wrap (or a plastic bag) and then a freezer bag.  I typically bag then in groups of 6-8 so it’s easy to pull out a few portions at a time.

    Adapted from Weelicious

    Onion Cheese Quesadilla

    I discovered this quesadilla recipe while searching for meal ideas for my son, and when I showed it to my husband he said “Yes, please.”  It instantly went on the menu for the week and we’re both very glad it did.

    Why have I never made quesadillas before?  Are they difficult?  No.  Time consuming?  Not in the least.  Intimidating?  Maybe a little bit with the whole flipping thing.  Really, these could not be any easier and are so quick to put together. 

    There are endless possibilities of fillings, but this time I wanted to keep it simple and stick close to the original recipe.  While my husband and I were eating these wedges of cheesy and onion-y goodness, I could definitely foresee more quesadillas in our future. 

    Onion Cheese Quesadilla
    Adapted slightly from Weelicious

    4 whole wheat tortillas
    1 1/2 cups (6 oz) mozzarella cheese, shredded
    1/2 cup red onion, sliced
    cooking spray

    1. Saute red onion in pan sprayed with cooking spray until soft and translucent.  Place in bowl and set aside.
    2. Using another pan (I used nonstick), place tortilla in dry pan over medium heat. Place 3/4 cup cheese and 1/2 the onion on the tortilla and top with another tortilla.  Cook for 2-3 minutes on each side until cheese is melted and tortilla is toasted. 
    3. Repeat with remaining ingredients for second quesadilla.
    4. Slice into wedges and serve with salsa, sour cream, guacamole or any of your favorite fixings.

    Serves 2 to 4

    Thank you for visiting Alida’s Kitchen!