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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, whisk the large egg. Then, add the milk, cottage cheese, and vanilla extract, mixing until well combined.

Pour the wet ingredients into the dry ingredients. Add the 1 tablespoon of melted butter. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the fresh blueberries.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Drop spoonfuls (about 1 tablespoon each) of the pancake batter onto the hot skillet, leaving some space between each bite. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Transfer the cooked pancake bites to a plate. Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with maple syrup and a dusting of powdered sugar, if desired.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, whisk the large egg. Then, add the milk, cottage cheese, and vanilla extract, mixing until well combined.

Pour the wet ingredients into the dry ingredients. Add the 1 tablespoon of melted butter. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the fresh blueberries.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Drop spoonfuls (about 1 tablespoon each) of the pancake batter onto the hot skillet, leaving some space between each bite. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Transfer the cooked pancake bites to a plate. Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with maple syrup and a dusting of powdered sugar, if desired.
