Cottage Cheese Sourdough Discard Pancakes

Cottage Cheese Sourdough Discard Pancakes are a delicious and tangy twist on traditional pancakes, incorporating the use of sourdough discard and cottage cheese to create a fluffy and flavorful breakfast treat.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Servings: 6

Course: Breakfast, Side Dish, Snack

Cuisine: Ukrainian

Ingredients Equipment Method Notes

Ingredients

4 Cups of cottage cheese you can substitute with ricotta cheese as well, but it will not be exactly the same and may need to increase amount of flour for thicker consistency
2 Cups of all-purpose flour
2 tablespoon of sourdough discard
4 Large eggs
3 tablespoon honey or agave nectar
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
Avocado oil

Equipment

1 Mixing Bowl
1 Large Frying Pan

Method

In a bowl, mix together all ingredients: cottage cheese, sourdough discard, eggs, flour, baking powder, agave syrup, vanilla extract, and salt until well combined.
Heat a non-stick skillet or griddle over medium heat and add a small amount of avocado oil to coat the surface. If using stainless steel or titanium pans, make sure the pan is well heated.
Pour about 1/4 cup of the batter onto the skillet for each pancake.
Cook the pancakes for 1.5 minutes on each side, or until they are golden brown.
Place on a paper towel lined plate.
Serve the cottage cheese pancakes warm, topped with your favorite fruits, syrup, honey, and sour cream

Notes

You can store these in the fridge in an airtight container for up to 4 days.
This is also a great make ahead recipe for meal prep. Once prepared and cooled to room temperature, store in an airtight freezer safe container or a freezer safe bag for up to 4 months.
If storing in the freezer, be sure to separate the pancake layers with a piece of parchment paper in between each layer.
To reheat the cottage cheese pancakes, simply pop them into the microwave for a minute.