Cottage Cheese Pancakes

Favourite Cottage Cheese Pancakes

It's been a whole month I last made a recipe entry on my website and even though it's been quite an intense period of time, I'm happy to be back at it, not judging myself too much for taking time off. Time off, however, was nothing like the turquoise holiday we see on postcards. It was neither an active one where you hike 30 km a day and then fall into your bed without even a single thought about dinner. I had a tonsillectomy, so my "time off" was watching "Friends" on NETFLIX, sipping drinking yoghurt and painkillers, hoping this wouldn't last too long. But, hold on, I'm painting a picture too dark on something I have been waiting for months and am actually really excited about. I hope it does help my overall wellbeing and now that it's all over, I can enjoy life again. Oh, and eating. NORMAL . EVERYDAY . SOLID . FOODS .

Now, coming back to the recipe and the main reason we're here today - cottage cheese. Is anyone else a fan? Pancakes I think is my favourite meal you can make using cottage cheese and this is the recipe I grew up with. My grandma used to make them in the morning before I went to school and now whenever I visit her, I often call beforehand to ask for these. This time there's nothing interesting or modern about the recipe, but I always aim to give you an idea of what I eat and it's not just the picturesque vegan bowls or superfood smoothies. They're only a small part of my diet. After all, I'm a Lithuanian, so pancakes and sour cream is a must.

Which Cottage Cheese to Choose?

In my home country, we have a wide variety of cottage cheese, which are different by the fat amount, the texture and coarseness. For these pancakes I like to use 9% fat dry cottage cheese. By 'dry' I mean the kind that has no liquid in the pack. If the only kind you can find is really moist, I'd suggest draining it through a cheese cloth until all you have is dry crumbs. We need it to be dry (fat will give us the creaminess), so that we can use a very small amount of flour and end up with a firm extra-creamy-cottage-cheesey pancake. Let's roll.



Serves 1 (filling portion) | 1 tbsp - 15ml | Total time: 15-20 minutes


  • 180 g of cottage cheese (9% fat)
  • 1 medium egg
  • 20 g (1,5 tablespoons) of brown unrefined sugar
  • 50 g of plain flour
  • frying oil (I used organic unrefined sunflower seed oil)

Prep the Dough

Mix cottage cheese with egg and sugar until well incorporated. Add the flour and only mix until just incorporated (overmixing might lead to harder pancakes).


Heat a large non-stick pan with a bit of frying oil. Form small pancakes using your hands and gently place them in the pan. Fry on medium heat until bottom side develops a golden brown crispy surface. Flip all of the pancakes, cover and cook on low heat until the other side browns evenly. Low temperature will help them cook through without burning too fast. Serve with light sour cream and homemade preserve. Blackcurrant jam is pictured here and it was simply perfect for this dish.


If you try this recipe, do let me know your thoughts by leaving a comment below or tag @kitchen.julie on instagram and @kitchenJulieBlog on facebook. You can also DM me on either of those platforms.