Pancakes with Cottage Cheese And Blueberries | Blueberry Cheese Pancake Breakfast
Pancakes with Cottage Cheese And Blueberries

Pancakes with Cottage Cheese And Blueberries

This is really a game changer recipe. I am damn sure your mouth will get full of water when you see the picture of pancakes with cottage cheese and blueberries. Light and unbelievably fleecy, these Blueberry Cottage Cheese Pancakes are a distinct advantage! Shower with maple syrup and eat up. let’s get started and see the delicious recipe for pancakes with cottage cheese and blueberries. I hope you people like this recipe and will try it today for your loving ones. Good luck, share your feedback below in the comment box and keep sharing your interesting recipe on my blog.

The best thing – They’re made with entire wheat flour and only a kiss of dark-colored sugar! Dark chocolate is my favorite ones. This is my one of the best breakfast ever.

Perfect Pancakes should be:

Light √
Fluffy √
Full of sweet, buttery flavor √
Easy to make √
Impossible to resist √

Pancakes with Cottage Cheese And Blueberries

Pancakes with Cottage Cheese And Blueberries

prep 10 mins
cook 10 mins
total 20 mins
yield 4 servings; 8 large pancakes

Ultra thick and fluffy whole wheat pancakes loaded with blueberries!



1 cup all-purpose flour

1 cup whole wheat flour

3 tablespoons brown sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, at room temperature

1 and 1/2 cups whole milk

1 cup cottage cheese

2 teaspoons pure vanilla extract

2 cups blueberries, fresh or frozen, if using frozen, don’t thaw first

Maple syrup or fresh whipped cream, for serving

Pancakes with Cottage Cheese And Blueberries

Pancakes with Cottage Cheese And Blueberries


In a large bowl include the two flours, darker sugar, heating pop, preparing powder, and salt; now mix them well.

In a different bowl include the eggs and gently beat them with a whisk. Include the drain, curds, and vanilla and beat until the combine.

Mix this wet blend into the dry fixings, mixing just until the point when everything is consolidated.

Tenderly crease in the blueberries, blending until equitably joined. Be mindful so as not to over blend the player.

Pour player by 1/3 cupfuls onto a buttered hot container or iron, including just a couple at any given moment with the goal that they don’t mix together.

Cook for around 3 minutes before flipping them over, or until the point when little air pockets frame to finish everything.

Cook on the second side until brilliant dark colored, around 1-2 minutes. Rehash with all flapjack player. Serve flapjacks warm, with syrup or whipped cream, and additional blueberries. See notes for solidifying choices.

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To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.


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