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Cottage Cheese Pancakes

onceuponachef.com · 2026 · 3 to 4 (makes about 10 pancakes)

Against 802 pancake recipes

More liquid than 95% of recipes and more egg than 91%.

See how all 802 pancake recipes compare →

Get the method at onceuponachef.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

  • More liquid than 95% of recipes: 238% of the flour weight against the typical recipe's 159%.
  • More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
  • More salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
  • No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Liquid: 238%, 95th percentileEgg: 80%, 94th percentileSugar: 20%, 65th percentileFat: 0%, 13th percentileLeavening: 4.6%, 36th percentileSalt: 2.4%, 92nd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup cottage cheese (full-fat or low-fat; small curd preferred)≈ 237 g
  • 1/4 cup milk, (plus a bit more if needed)≈ 61 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons sugar≈ 25 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off≈ 125 g
  • 1¼ teaspoons baking powder≈ 6 g
  • 1/2 teaspoon salt≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Maple syrup, for servingn/a

flour 125 gbatter 561 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.

  • Liquid238% · 95th percentile
  • Egg80% · 94th percentile
  • Sugar20% · 65th percentile
  • Fat0% · 13th percentile
  • Leavening4.6% · 36th percentile
  • Salt2.4% · 92nd percentile

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