Recipe: Cottage Cheese Pancakes With Maple Syrup-Sweetened Berries

Bag the box mix and try these deliciously moist flapjacks
cottage cheese pancakes with fruit and syrup

These pancakes are protein-rich with a delicious moistness that goes way beyond a box mix. The best part of the prep? Everything goes in one bowl!

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This recipe makes about eight small pancakes — you can make four small pancakes at a time if using a 12-inch skillet.


For the pancakes

  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup 2% cottage cheese

Put aside for cooking

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  • 1 tablespoon canola oil

For the topping

  • 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. Don’t 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 the topping, mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds.
  5. Pour over pancakes or set aside for self-serve.

Nutrition information (per serving)

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

Calories: 430
Total fat: 14 g
Saturated fat: 2.5 g
Trans fat: 0 g
Cholesterol: 195 mg
Sodium: 420 mg
Total carbohydrates: 58 g
Fiber: 3 g
Sugar: 30 g
Protein: 20 g

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

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