Cottage Cheese Pancake Bites
Soft and golden cottage cheese pancake bites with a naturally higher protein base that keeps the centers moist and gently custardy. They bake evenly in a mini muffin pan, hold up well after cooling, and warm back to their original texture with ease. Perfect for quick breakfasts, lunchboxes, or pairing with syrup and berries for a simple morning treat.
Equipment
- Mini muffin pan (24-cup)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- ½ cup milk
Instructions
- Preheat the oven to 375℉ and grease a 24-cup mini muffin pan.
- Add cottage cheese, eggs, flour, sugar, baking powder, salt, vanilla, melted butter, and milk to a mixing bowl. Whisk until the batter is smooth with a few small curds remaining.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 10 to 12 minutes until the tops are lightly golden and the bites feel set.
- Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm with syrup or fruit.
Notes
- Grease the mini muffin pan well so the bites release easily.
- Use small curd cottage cheese for a smoother texture.
- The bites reheat well in an air fryer for a quick breakfast.
