Fluffy Cottage Cheese Pancakes (High-Protein & Naturally Sweetened)

 

If you’ve never added cottage cheese to your pancakes before, get ready to be amazed. These pancakes are soft, fluffy, and lightly sweet — with a rich, custardy texture that tastes like a cross between pancakes and cheesecake. They’re naturally high in protein and a perfect make-ahead breakfast for busy mornings.

This recipe makes about 15–18 pancakes and comes together in just 20 minutes start to finish!

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🧾 Ingredients

• 2 cups cottage cheese (blend first if you prefer a smoother texture)

• 4 pasture-raised eggs

• 1 tsp vanilla extract

• 3 tbsp maple syrup

• 1 tsp baking powder

• 1¼ cups all-purpose flour

• ¼ cup avocado oil (feel free to use less or omit if desired)

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👩‍🍳 Directions

1. Mix the batter:
   In a large bowl, combine all ingredients. Stir well to mix everything together.

   Tip: If you don’t like the curds in cottage cheese, blend it before adding to the batter for a smoother consistency.

2. Cook the pancakes:
   Heat a nonstick pan (or lightly oiled skillet) over medium heat. Pour in small amounts of batter — about ¼ cup per pancake.
   If you want perfectly round pancakes, you can use muffin rings — just remember to spray them well!

3. Flip & finish:
   Cook until bubbles form on the surface and edges start to set (about 3 minutes). Flip and cook another 2–3 minutes, until golden brown.

4. Serve & enjoy:
   Stack your pancakes high and top with butter, syrup, or honey. (I love using honey when I’m out of maple syrup — it adds a warm, floral sweetness.)

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🧊 Storage

Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or toaster for a quick, protein-packed breakfast on the go.

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💡 Recipe Notes & Variations

• For extra flavor: Add a pinch of cinnamon or lemon zest.

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

• Add-ins: Fold in blueberries, chocolate chips, or chopped nuts before cooking.

• Make ahead: These freeze beautifully! Separate layers with parchment and freeze for up to a month.

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Why You’ll Love These Pancakes

They’re light, wholesome, and satisfying — no protein powder needed. Each bite delivers creamy cottage cheese goodness and subtle sweetness that pairs perfectly with your favorite toppings.

🍌 Healthy Banana Bran Muffins (Lower Sugar)

 

Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 16–18 minutes

Ingredients

• 2 tablespoons (28 g) butter, softened

• ½ medium ripe banana, mashed (≈ ⅓ cup) → replacement for applesauce

• ⅓ cup (65 g) granulated sugar (instead of ½ cup)

• 2 large eggs

• 3 medium ripe bananas, mashed

• ½ cup buttermilk

• 1 ½ cups (213 g) all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 4 cups bran flakes

• ¾ cup (128 g) miniature semisweet chocolate chips (instead of 1 cup)

  • OR swap for dark chocolate chips, raisins, or chopped dates for more natural sweetness

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, cream together butter, mashed banana (the applesauce replacement), and sugar.

3. Add eggs, bananas, and buttermilk. Mix well.

4. Stir in flour, baking soda, salt, bran flakes, and chocolate chips. Mix gently until just combined (batter will be lumpy).

5. Fill greased or paper-lined muffin cups ⅔ full.

6. Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool on a wire rack.

Storage

• Store in an airtight container for 2–3 days.

• Freeze in resealable freezer bags for up to 1 month.

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✨ Sugar Savings

• Original sugar + chocolate chips: ~155 g sugar in the whole batch

• Reduced version: ~115 g sugar in the whole batch (~25% less)

They’ll still be sweet, but the bananas add natural sugar so you won’t miss much!

French Bread

• I make this bread all of the time.  I use half whole wheat flour, so I am sure it is divine with all white flour.  It freezes well too. 
• 
  
• French Bread (from Mel's Kitchen Cafe)
• 
  
• 2 1/4 cups warm water
• 2 tablespoons sugar
• 1 tablespoon instant or active dry yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 5 1/2 - 6 cups flour 

1. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
2. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.

The Best Drop Biscuits

I have made these many times for my family, and they are always a hit.  I made these at a large family get together around New Year's, and they were a hit then too.  So quick, easy, and delicious.  I found this at Mel's Kitchen Cafe again, but it is originally from America's Test Kitchen.

Yield: About 12 biscuits

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 cup buttermilk, chilled (I have used buttermilk substitutions with success.  I measure out 1 T vinegar or lemon juice and then add milk until I reach 1 cup.)
• 8 tablespoons butter, melted and slightly cooled

Directions

1. Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
3. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Pepperoni String Cheese Roll Ups

Pepperoni String Cheese Roll Ups
Ingredients:
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Instructions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and plPace about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

I found this recipe here
http://www.the-girl-who-ate-everything.com/2012/01/pepperoni-cheese-stick-roll-ups.html

Chocolate Chip Pumpkin Bread

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate

chips

1/2 cup chopped walnuts (optional)

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

This bread is so good. One of my roommates discovered it on allrecipes, and it has been a favorite of ours ever since.

Biscuits

2 C flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
½ C liquid shortening
1 egg beaten
2/3 C milk

Mix dry ingredients. Work in shortening, add eggs and milk, add to flour mixture all at once. Stir and work together. Turn and knead gently. Roll ¾ inch thick, cut out biscuits. Place on un-greased pan. Bake at 450 for 10-14 minutes until brown. Makes about 1 dozen. (I usually double this recipe)

Sour Cream Zucchini Bread

This makes 2 Loaves

3 cups flour
3 lg eggs, beaten
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups grated zucchini (I have also make it with squash and it turns out)
1 cup chopped nuts
1 1/2 cup chocolate chips (I like to make it with Heath Toffee Bits)
1 tsp. cinn
1 tsp. salt
1 tsp. soda
1/4 tsp. baking powder
1/2 cup sour cream

Grease and flour 2 pans. Mix eggs, sugar, oil and flour. Add rest of dry ingredients and mix well. Batter will be thick. Stir in zucchini, vanilla and sour cream. Batter will be thinner add nuts and choc. chips. Pour into pans. You can also make them into muffins. I like to do the mini muffins my kids love them.
Bake @ 350 for 60 to 65 min. Cool in pan for 10 min.

I only bake mine for about 40 min, but I always have to cute my bake time down.

Bread Sticks

1 1/2 c. hot water
2 TAB. sugar
1 TAB. yeast
3 c. flour
1 1/2 tsp. salt

Dissolve first 3 ingredients in a big bowl, then add the rest. Mix and knead for 3 min. Let rest for 10 min. Melt 1 cube Margarine or butter in jelly pan. Roll dough on floured board. Roll to fit pan. Cut into 1/2 to 1 inch strips. Roll each strip in melted butter. Let rise 15 to 20 minutes. Bake at 375 for 20 to 25 minutes.

Peg's Rolls

Stir 2 packages dry yeast and 1 tsp sugar into 1/4 cup warm water. In a bowl mix 1/2 cup sugar and 1 square melted butter. Add 1 cup hot water. Stri. Add 2 eggs and stir. Add the yeast mixture. Stir. Add 1 1/2 tsp. salt. Add approximately 3 cups flour. Knead dough in bowl. When it is in a soft ball take it out of bowl and oil it. Put it back in bowl and let rise double (about 2 hours). Roll dough and make rolls. Place in greased pan and let rise.

Bake at 350 for 10-12 minutes.

My friend made these at bunko and we couldn't stop eating them they were so good. Enjoy!

Homemade Bread Recipe

From Start to Finish in 1 hour

10 1/2 cups white unbleached bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin or 1/3 oil
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes. This recipe makes four loaves of bread.

For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes. (put applesauce in bottom of measuring cup and add hot water to total 4 cups.)

Notes:
Lecithin-enhances texture. It can be found at health food stores or at a kitchen store.
I also use dough enhancer and wheat gluten.
If knead by hand use oil (pam spray) and knead for 10 min.
You can make bread sticks, pizza dough, and rolls.

Banana Muffins

Banana Muffins

½ cup butter
1 cup sugar
2 eggs
1 cup Mashed Banana’s
¼ cup milk
2 cups flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp salt
1 tsp lemon Juice

Cream butter, sugar together. Add eggs banana, milk, lemon juice. Mix well add the remaining items.

Bake 350 for 17 min.
You can also make banana bread from this recipe just bake for an hour.

Breadsticks with Parmesan Butter

Prep Time: 25 Minutes
Cook Time: 10 Minutes

Ready In: 35 Minutes
Servings: 36

Ingredients:
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115
degrees), divided
3 tablespoons vegetable oil
1 egg

1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Blue Ribbon White Bread

My friend emailed me this recipe and she said it was to die for.



Prep Time: 20 Minutes
Cook Time: 35 Minutes

Ready In: 2 Hours 40 Minutes
Servings: 24

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water

1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Directions:
1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

Pumpkin Pancakes with Maple Pecan Syrup

Pumpkin Pancakes with Maple Pecan Syrup

(Makes about 16 pancakes)
2 cups Bisquick baking mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups (12 oz can) undiluted evaporated milk
1 teaspoon ground allspice
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
In large mixing bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter onto lightly greased pre-heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden brown. Serve with warm maple syrup to which you have added toasted pecans.

Chocolate Chip Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda

1 cup semisweet chocolate
chips
1/2 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Brown Sugar Muffins

½ c. margarine
1 egg
1 tsp. soda
1 tsp. vanilla
1 c. milk
1 c. brown sugar
2 c. flour
¼ tsp. salt
¼ c. nuts (if desired)

Cream margarine and brown sugar. Add eggs and milk. Mix remaining ingredients until smooth. Bake in 375 oven for 20 minutes. Makes 12 to 18 muffins.

Biscuits (Panaca Cookbook )

2 c. flour
1 Tbsp. sugar
4 tsp. baking powder
½ tsp. salt
½ c. shortening (liquid)
1 egg, beaten
2/3 c milk

Double this recipe
Sift dry ingredients. Work in shortening, add eggs and milk, add to flour mixture all at once. Stir and work together. Turn and knead gently. Roll ¾ inch thick, cut out biscuits. Place on ungreased pan. Bake at 450 for 10-14 minutes until brown. Makes 2 dozen

Strawberry Breadstick Rolls

2 cups sliced fresh strawberries
5 teaspoons sugar, divided
1 tube (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup


In a small bowl, combine the strawberries and 2 teaspoons sugar; set aside. On a lightly floured surface, unroll breadstick dough (do not separate). Seal perforations; brush dough with butter. Combine brown sugar and remaining sugar; sprinkle over dough. Reroll, starting with a short end. Cut along seam lines.
Place rolls cut side down on a greased baking sheet. Bake at 375 for 11-13 minutes or until golden brown. Brush with syrup. Serve with reserved strawberry mixture. Yield: 6 servings.

Marj's Hot Rolls

(From The Mormon Family Cookbook)
Directions:
½ cup (1 stick) butter or margarine
1 cup milk
2 packages (2 tablespoons) dry yeast (I use SAF Instant Yeast)
½ cup hot water
3 eggs, beaten
½ cup sugar
1 teaspoon salt
4 cups flour (or until dough clings to bread hook, but is still a little sticky to the touch)

Melt butter in small saucepan. Pour in milk and remove from heat. If not using the SAF Instant Yeast soften yeast in warm water. If using SAF Instant Yeast put yeast, 2 tablespoons of the ½ cup sugar and ½ cup flour in mixing bowl; add ½ cup hot water and mix with dough hook until blended. Add beaten eggs, remaining sugar and salt to yeast mixture. Add flour until dough clings to bread hook, but is still a little sticky to the touch. Put in covered bowl and let rise for about ½ hour until when you stick your finger in the dough the whole stays. Roll out on cutting board (I spray it with Pam) about ½ inch thick and shape rolls (I use round drinking glass to cut rolls). Place in baking sheet lined with parchment paper and cover and let rise about 20 to 30 minutes. Bake at 375 degrees for 8 to 12 minutes. Makes about 3 doz.