Make your mornings special with Cottage Cheese Dip Pancakes. Ready in 25 minutes, they're the perfect blend of fluffy and creamy for breakfast or brunch.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, beat the eggs, then mix in the milk, 1 cup cottage cheese, and vanilla extract if using.
Pour the wet ingredients into the dry ingredients and stir until just combined; lumpy batter is fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
For the dip, blend 1 cup cottage cheese, honey or maple syrup, and vanilla extract until smooth.
Serve pancakes warm with the cottage cheese dip on the side.
Notes
Don't overmix the batter; lumps are okay. Overmixing can make the pancakes tough.
• Let the batter rest for 5-10 minutes before cooking; it helps the baking powder activate for fluffier pancakes.
• Cook on medium heat to ensure the pancakes cook evenly without burning.
• Flip the pancakes when you see bubbles on the surface and the edges start to look set.
• Keep cooked pancakes warm in a low oven while finishing the batch so everyone can eat hot pancakes.