Cinnamon-peach cottage cheese pancakes with butter and sugar
Cinnamon-Peach Cottage Cheese Pancakes blend creamy cottage cheese with fresh peaches and warm cinnamon for a nutritious breakfast. They're easy to prepare and perfect for a hearty morning meal.
Cook time 25 min
Prep time 5 min
Ingredients:
4 eggs1 cup lowfat cottage cheese
1 tsp vanilla extract
2 tbsp butter
1 cup whole-grain wheat flour
2 tsp sugar
1 dash salt
1.50 tsp baking soda
1 tsp cinnamon
1/2 cup milk (2% fat)
1 peach
Indulge your taste buds with our delicious Cinnamon-Peach Cottage Cheese Pancakes! This delightful recipe combines the richness of cottage cheese with the sweetness of fresh peaches and the warmth of cinnamon for a wholesome and flavorful breakfast treat. These pancakes are easy to make and packed with nutrients, making them perfect for a satisfying morning meal.
Instructions:
- In a large mixing bowl, whisk the 4 eggs until they are well beaten.
- Add in the 1 cup of low-fat cottage cheese, and 1 tsp of vanilla extract to the eggs. Mix well until you achieve a consistent texture.
- In a small saucepan or microwaveable bowl, melt the 2 tbsp of butter. Set it aside to cool slightly.
3. Combine Dry Ingredients:
- In a separate bowl, sift together 1 cup of whole-grain wheat flour, 2 tsp sugar, a dash of salt, 1.5 tsp baking soda, and 1 tsp cinnamon. Ensure that the dry ingredients are well mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously. Slowly pour in the 1/2 cup of milk while mixing, ensuring the batter is smooth and free of lumps.
- Add the melted butter into the batter and mix thoroughly to combine all elements.
- Wash, peel, and pit the peach. Slice it into thin wedges or small chunks depending on your preference.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Quickly place a few pieces of peach on top of the batter.
- Cook until bubbles form on the surface of the pancake and the edges look slightly dry, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until both sides are golden brown and the pancakes are cooked through.
- Serve the pancakes warm with your favorite toppings, such as a dollop of additional butter and a sprinkle of sugar, maple syrup, or even more fresh peach slices.
Serve your Cinnamon-Peach Cottage Cheese Pancakes warm, topped with a pat of butter and a sprinkle of sugar for an extra touch of indulgence. Enjoy the perfect blend of flavors and textures in each bite. These pancakes are sure to become a new breakfast favorite in your home!
Cinnamon-peach cottage cheese pancakes with butter and sugar FAQ:
Cook each pancake for about 2-3 minutes on one side, until bubbles form on the surface and the edges appear slightly dry. Flip and cook for an additional 2-3 minutes until both sides are golden brown.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag, where they can last for about 2 months.
You can substitute low-fat cottage cheese with Greek yogurt or ricotta cheese for a similar texture and flavor. If you choose Greek yogurt, you may want to reduce the amount of milk slightly to achieve the right batter consistency.
The pancakes are done when they are golden brown on both sides, and a toothpick inserted in the center comes out clean without wet batter sticking to it.
Yes, you can substitute whole-grain wheat flour with all-purpose flour or oat flour. However, keep in mind that using different flours may alter the texture and nutritional content of the pancakes.
Tips:
- Make sure to use ripe peaches for the best flavor. You can also substitute with other fruits like berries or apples if you prefer.
- For a smoother batter, blend the cottage cheese before mixing it with the other ingredients.
- Cook the pancakes over medium heat to ensure they cook evenly without burning.
- Keep cooked pancakes warm in the oven at a low temperature while you finish cooking the rest of the batch.
- Serve with a drizzle of maple syrup or a dollop of Greek yogurt for an added twist.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 13g
Carbohydrates 20g
Fiber 2.73g
Sugar 6g
Fat 9g
More recipes
Banana avocado protein power smoothie
A creamy, protein-rich banana avocado smoothie to fuel your day.
20 Nov 2025Chocolate-dipped shortbread cookies
Delicious chocolate-dipped shortbread cookies made with coconut oil.
10 Feb 2026Double chocolate brownies
Indulge in fudgy double chocolate brownies made with dark and white chocolate.
06 Feb 2026Garlic-roasted green beans and cherry tomatoes
Easy garlic-roasted green beans and cherry tomatoes side dish.
17 Nov 2025Herb-crusted baked pork chops with white wine sauce
Tender baked pork chops in a rich white wine sauce.
28 Jan 2026Avocado and cottage cheese toast
Healthy avocado and cottage cheese toast for a quick meal.
18 Feb 2026Warm chocolate and raspberry fudge cake
Decadent warm chocolate and raspberry fudge cake served with whipped cream.
27 Nov 2025Pecan crusted tilapia
Enjoy baked pecan crusted tilapia with a crunchy parmesan topping.
29 Jan 2026