Country Cottage Cheese and Blueberry Pancakes

Country Cottage Cheese and Blueberry Pancakes
Debbie Matenopoulos is making a delicious batch of pancakes with fresh blueberries.


  • 1 ¼ cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 cup low-fat cottage cheese
  • ½ cup plain yogurt
  • ½ cup whole milk or half & half
  • 1-pint (about 2 cups) fresh blueberries
  • Butter or canola oil, as needed
  • Maple syrup, as needed

Country Cottage Cheese and Blueberry Pancakes - Home & Family


1. In a medium bowl, combine flour, sugar, baking soda and salt; whisk to blend.

2. In a second bowl, whisk together the eggs, cottage cheese, yogurt and milk. Add dry ingredients and stir just until blended. Fold in blueberries.

3. Heat butter or oil in a large heavy skillet or griddle over medium heat. Working in several smaller batches, spoon about 1/3 cup batter into skillet for each pancake. Cook until the surface starts to bubble around outer edges, about 3 minutes. Carefully flip pancakes and cook an additional 2 minutes, or until pancakes are golden and puff up slightly. Keep warm in a low oven. Repeat with remaining batter.

4. Serve warm cottage cheese & blueberry pancakes with maple syrup.

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