Go Back
Thick golden-brown cottage cheese pancake stack with slightly crispy, lacy cooked edges, studded with melted dark chocolate on a matte white ceramic plate.

The Ultimate Chocolate Chip Cottage Cheese Pancakes

These perfectly thick Chocolate Chip Cottage Cheese Pancakes feature a fluffy protein-packed interior, melted dark chocolate chips, and crispy lacy edges. A sweet, indulgent, and easy high-protein breakfast recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter & Toppings
  • 1 cup full-fat cottage cheese 225g
  • 2 large eggs Room temperature preferred
  • 1 tsp pure vanilla extract 5ml
  • 1 cup all-purpose flour 120g
  • 2 tsp baking powder 8g
  • 0.25 tsp fine sea salt 1.5g
  • 0.5 cup dark chocolate chips 85g
  • 2 tbsp unsalted butter 30g, divided for frying and serving
  • 0.25 cup amber maple syrup 60ml, for serving
  • 2 tbsp semi-sweet chocolate chips 30g, for garnish

Equipment

  • 1 High-speed blender Used to blitz the cottage cheese until completely smooth.
  • 1 Cast-Iron Skillet or Griddle Essential for achieving crispy, lacy edges.
  • 1 Wide Silicone Spatula Allows for clean flipping without disturbing the chocolate chips.

Method
 

Making the Pancakes
  1. In a high-speed blender, combine the cottage cheese, eggs, and vanilla extract. Blend on high for 30 to 45 seconds until completely smooth with no visible curds.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
  3. Pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold with a spatula until just combined. Carefully fold in the dark chocolate chips.
  4. Melt a small amount of butter in a cast-iron skillet or griddle over medium-low heat. Pour 1/3 cup (80ml) of batter per pancake into the pan.
  5. Cook for 3 to 4 minutes until bubbles form on top and the edges turn a crispy golden-brown. Slide a spatula underneath, flip smoothly, and cook for 2 more minutes.
  6. Stack three pancakes on a plate. Crown with a square pat of butter, drizzle generously with amber maple syrup, and scatter solid semi-sweet chocolate chips around the base.

Notes

Tip 1: Do not press down on the pancakes with your spatula after flipping, as this will cause the dark chocolate chips to burn against the hot pan.
Tip 2: If the batter is too thick, stir in 1 tbsp (15ml) of milk at a time until you reach your desired consistency.