Classic Cottage Cheese Pancakes in a Skillet
Tender, fluffy, airy - the best breakfast for the whole family. Classic cottage cheese pancakes with flour, cooked in a skillet, are one of the most popular cottage cheese dishes and are loved by many. Wholesome and tasty, they are perfect for breakfast, a snack, or a dessert with tea.
Updated : 25 June, 2026
Easy
About 20 min.
Ingredients
300 grams
Curd
1
Eggs
to taste
Salt
1 tablespoon
Sugar
3 tablespoon
Wheat flour
20 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use cottage cheese without milk fat substitutes; it should not be runny, but rather firm. In my opinion, the pancakes taste better when made from richer cottage cheese, 9–18% fat. For frying, you will need about 100–150 ml oil, about 1/2–2/3 cup. The 20 ml listed in the ingredients, about 4 teaspoons, is the amount of oil that will be absorbed into the pancakes and counted in the calories.
Step 2
Mash the cottage cheese with a fork. Check its texture: if it is grainy, it is best to rub it through a fine sieve or blend it with an immersion blender. Then the texture will become more even.
Step 3
Add the egg to the cottage cheese. Mix everything well with a fork. Add salt and mix again. Add the sugar. I use regular white sugar, but you can also use brown sugar, which will give the pancakes a caramel flavor. At this stage, you can also add vanilla, vanilla sugar, or cinnamon to the batter.
Step 4
First sift the flour. I recommend not skipping this step, because sifting aerates the flour and the finished pancakes turn out lighter and more tender. Add the flour to the cottage cheese and mix everything well. Depending on the quality of the flour and the moisture of the cottage cheese, you may need a little more or a little less.
Step 5
Take a little batter and form a small patty. I sprinkled flour onto a plate for coating, just by eye, for convenience. About 1 tablespoon of flour will remain on all the pancakes in total. Coat each future pancake on all sides in flour. Use all the batter this way.
Step 6
Heat the oil well in a skillet. I needed 100 ml, about 6 3/4 tablespoons. Place the pancakes into the skillet and cook over low heat for about 5–7 minutes. Carefully turn them over and cook for another 6–8 minutes over the lowest heat. You can cover the skillet with a lid. The exact cooking time will depend on your stove, the skillet, and the size of the pancakes. Large and thick pancakes should cook a little longer than small ones.
Step 7
Serve the fluffy pancakes hot or warm. Classic toppings are sour cream, sweetened condensed milk, berry jam, or fresh berries. For a wholesome breakfast, Greek yogurt and honey are excellent. Children will enjoy them with fruit syrup or chocolate sauce. Enjoy your meal!
Author note
Share the recipe
