Recipe: Cottage Cheese Pancakes with Maple Syrup-Sweetened Berries

Bag the box mix and make these satisfying, rich flapjacks

These pancakes are protein-rich with a delicious moistness that goes way beyond a box mix. The best part of the prep is that you mix everything up in one bowl. This will make about eight small pancakes – you can make four small pancakes at a time if using a 12” skillet.

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For the pancakes

  • 2 large eggs
  • ¼ cup plain Greek yogurt
  • ½ teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • ½ cup all-purpose unbleached flour
  • ½ cup 2 percent cottage cheese

Put aside for cooking

  • 1 tablespoon canola oil

For toppings

  • 1 cup rinsed whole, sliced or mixed berries such as strawberries, blueberries or raspberries
  • 2 tablespoons pure maple syrup


  1. Put all the pancake ingredients in a bowl. Using an immersion blender or rotary beaters, blend for about 15 to 20 seconds. Do not overbeat.
  2. In a non-stick skillet, heat the oil over medium heat.
  3. Cook each pancake for about 2 to 3 minutes on each side, depending on how hot your skillet is. Put the finished pancakes on a serving dish while you make the remaining pancakes.
  4. For topping: Mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds.

Nutrition information per serving

Makes two servings of four small pancakes each with half the berries and syrup.

Calories 430

Total fat 14 g

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Saturated fat 2.5 g

Trans fat 0 g

Cholesterol 195 mg

Sodium 420 mg

Total carbohydrates 58 g

Fiber 3 g

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Sugars 30 g

Protein 20 g

This recipe was adapted by Cleveland Clinic Digestive Diseases Institute dietitians from the book, A Grandfather’s Lessons, by Chef Jacques Pepin (Houghton Miflin Harcourt, 2017). Chef Pepin created two cookbooks with Cleveland Clinic: A Fare for the Heart (1988) and Healthy Heart, (2007).


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