Six Years Later, I Still Make These 3-Ingredient Pancakes Every Single Weekend
I’ve been at The Kitchn for over 10 years (!!!), and in that time I’ve developed more than 750 recipes. There are some that have become staples in my dinner rotation (like za’atar chicken thighs and miso butter pasta), some that I have no recollection of, and a few beloved favorites that I’ve now made so many times I could do it with my eyes closed.
Cottage cheese pancakes fall firmly in the latter category. I’ve been making these pancakes weekly for nearly the past six years. Now I’m not trying to toot my own horn here, but if that’s not a sign of a good recipe, I don’t know what is. These are really great pancakes (think: crisp, golden edges; fluffy centers; and a wholesome, barely sweet taste). I won’t try to compare them to fluffy buttermilk pancakes or ricotta pancakes (both of which are great), because these are something entirely different.
I’ve been making these pancakes regularly for so long, and over the years they’ve served me in different ways. With three ingredients and a two-minute prep time, they were my answer when I needed a filling breakfast stat. I made big batches to freeze when I had a newborn baby (these really hit in the middle of the night!), or when I was focused on eating a high-protein breakfast (usually topped with whipped cottage cheese or Greek yogurt and a drizzle of honey). These days I most often make them when my son requests pancakes before school.
Get the recipe: 3-Ingredient Cottage Cheese Pancakes
What Makes These 3-Ingredient Cottage Cheese Pancakes So Good
Let’s kick it off with the most obvious reason: You only need three ingredients to make these pancakes. The recipe calls for cottage cheese (low-fat, full-fat, or even double cream works here), eggs, and old-fashioned oats. I always have these items stocked in my fridge and pantry, which means I can whip these pancakes together at a moment’s notice any day of the week. Plus, they’re quick and easy enough to make so when my 5-year-old asks for pancakes on a weekday morning before school (which happens multiple times a week), it’s totally doable. And I’m more than happy to do it, because then I know he’s getting a wholesome, filling breakfast (packed with protein and fiber), and I get the leftovers.
Yet what I really love about these cottage cheese pancakes is that they’re everyday pancakes. I make them just as much (if not more) during the week as I do on weekends. At its core, you truly only need three ingredients, and they’re great that way. But I tend to toss in some extras — especially because it’s so simple to blitz the batter together. If you have an overly ripe banana hanging out, toss half of it in the blender. Warm spices like ground cinnamon, ground cardamom, and pumpkin pie spice add nice flavor, as does vanilla or almond extract. I happen to also love adding a spoonful of ground flaxseed, chia seed, or hemp seed, or sometimes all three. The next time I have leftover pumpkin purée, I’ll probably add a spoonful or two to the blender. All that to say, there are so many ways to zhuzh up these simple pancakes — and they’re basically impossible to mess up.
Get the recipe: 3-Ingredient Cottage Cheese Pancakes
This article originally published on The Kitchn. See it there: Six Years Later, I Still Make These 3-Ingredient Pancakes Every Single Weekend
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