Fluffy Blueberry Cottage Cheese Pancake Bites

Soft, fluffy, bite-sized pancakes packed with juicy blueberries and creamy cottage cheese. They’re naturally rich in protein, lightly sweet, and perfect for breakfast, brunch, or a quick snack.

Ingredients

• 1 cup (225 g) cottage cheese

• 2 large eggs

• ¾ cup (90 g) all-purpose flour

• 1 tbsp sugar or honey

• 1 tsp baking powder

• 1 tsp vanilla extract

• ¼ tsp ground cinnamon (optional)

• Pinch of salt

• ¾ cup fresh or frozen blueberries

• Butter or oil, for cooking

Optional toppings

• Maple syrup or honey

• Greek yogurt

• Extra fresh blueberries

• A light dusting of powdered sugar

Instructions

1. Mix the wet ingredients

Whisk the cottage cheese, eggs, sugar and vanilla in a bowl. For an extra-smooth texture, blend these ingredients until creamy. For a more rustic texture, leave the cottage cheese slightly lumpy.

2. Make the batter

Add the flour, baking powder, cinnamon and salt. Stir gently until just combined. Fold in the blueberries. The batter should be thick but scoopable; add 1–2 tablespoons of milk if necessary.

3. Cook the pancake bites

Lightly grease a nonstick skillet and heat over medium-low heat. Drop tablespoon-sized portions of batter into the pan. Cook for 2–3 minutes, until bubbles appear and the edges look set.

4. Flip and finish

Flip gently and cook for another 1–2 minutes, until golden and cooked through. Work in batches, keeping the heat moderate so the centres cook without burning the outsides.

Secrets to extra-fluffy pancake bites

• Don’t overmix: Stir just until the flour disappears to keep the texture tender.

• Use medium-low heat: Cottage cheese makes the batter moist, so the centres need time to cook.

• Keep the blueberries small: Smaller berries distribute more evenly through the bites.

• Make them sweeter: Add another tablespoon of sugar or a little maple syrup to the batter.

• Make them gluten-free: Substitute a suitable 1:1 gluten-free flour blend.

Storage and meal prep

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.

• Reheating: Warm in a microwave for 20–40 seconds or in an air fryer at 160°C for 3–4 minutes.

Serving idea: Pair a handful of pancake bites with Greek yogurt and fresh blueberries for a delicious breakfast with extra protein.