ArcaMax

We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and also broke down the curds in the cheese so that they weren’t visible in the pancakes.

The blender also allowed us to pulverize oats and incorporate them into the formula: Replacing white flour with a mixture of the oats and whole-wheat flour both amped up the fiber content of the cakes and added subtle nuttiness. Combining Greek yogurt with fruit, jam, or nuts creates a sweet, protein-rich topping.

Cottage Cheese Pancakes

Makes 12 4.5-inch pancakes

2/3 cup (3 2/3 ounces/104 grams) whole-wheat flour

1 tablespoon baking powder

12 ounces (1 1/2 cups) cottage cheese

1 cup (3 ounces/85 grams) old-fashioned rolled oats

4 large eggs

6 tablespoons unsalted butter, melted

3 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

2 teaspoons vegetable oil, divided

1. Whisk flour and baking powder in a medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.

2. Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).

3. Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using a large (No. 16) portion scoop or 1/4-cup dry measuring cup, portion batter into pan in three places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes.

4. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.

5. FOR PEANUT-MAPLE GREEK YOGURT TOPPING: Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.

6. FOR GREEK YOGURT AND FRUIT TOPPING: Chop 1/2 cup fruit (such as strawberries, bananas, or blueberries) into 1/2-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.

7. FOR GREEK YOGURT AND RASPBERRY JAM TOPPING: Microwave 1/4 cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In a small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop 1/4 cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2025 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.