Adapted from Rachael Ray Magazine
If your family loves pancakes, then you’ll love this cheesy version to switch things up! For any of you who have been following our blog for some time, it’s no secret that we are quite fond of cheese. So how could we pass up these pancakes inspired by a cheese blintz? We couldn’t, and you shouldn’t either. Enjoy!
Whole Wheat Cheese Blintz Pancakes
Adapted from Rachael Ray Magazine
Print Recipe
Servings: 4 people
Ingredients
- 3 eggs
- 3/4 cup whole-wheat flour
- 6 tablespoons milk
- 4 1/2 teaspoons pure maple syrup
- 1/4 teaspoon baking powder + 1/8 teaspoon extra
- 1 1/2 cups cottage cheese
- butter for cooking
- jam for topping
Instructions
- In a blender, combine the eggs, flour, milk, syrup, baking powder, and cottage cheese. Blend until just combined, less than 30 seconds.
- Heat the griddle to 350 degrees F or set a large saute pan over medium low heat. Melt the butter, and then add the batter by the spoonful and cook until lightly brown on both sides, about 5 minutes total.
- Top with berry jam and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole Wheat Cheese Blintz Pancakes
Amount Per Serving
Calories 240
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 139mg46%
Sodium 366mg16%
Potassium 231mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 8g9%
Protein 17g34%
Vitamin A 335IU7%
Calcium 149mg15%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Just wanted to let you know – this is my favorite waffles recipe! I’ve made it many times the past 2 years or so. A couple times, I made the “regular” waffles recipe (first Google result for waffle recipes), and it was super disappointing. These are satisfying AND tasty. I do tend to add a tablespoon of sugar. I also recommend melting your honey into the melted butter before combining – it’s so much easier. Thanks for a favorite!
These were great! Kids and I loved it.
Pancakes are great for breakfast and snack. You can even put some of your favorite food like chocolate chips or chocolate syrup, strawberry syrup, corn and you can even put bacon and you will surely enjoy.
It doesn’t seem worth dirtying a blender for 30 seconds. Would a stick blender work for this? It’s easier to clean.
Hi! Let us know how that works. ;)
Just made and served with pumpkin fluff. Delicious
I completely misread the cheese ingredient and did these with cream cheese. They were amazing!!
I used Ricotta which I had on hand an omitted the maple syrup. They were delecious! My 2 year old and hubby gobbled them down. I slathered with jelly and rolled up for my daughter and served fresh fruit on the side :)
I love cheese and I love this blintz pancakes. Great, simple ingredients list with one of my favourite protein sources – cottage cheese :) Fantastic breakfast food for sure!
These were not my favorite. I love pancakes, but these aren’t pancakes to me. They were spongy, thin and didn’t ever seem done enough for me. I didn’t fry them in butter. I used a griddle set a little lower than 350 because they kept get overdone on the outside. My little man enjoyed them, but I wouldn’t make these again for myself.
I am new to this site and LOVING it. Great recipes with great tips! My only question is why there is not nutritional information with each recipe? I know everything in it is healthy already but our family has some diet issues where it would be nice to know a little bit about each serving. Just curious if anyone knows.
Hi Della. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
These are amazing! I’ve made them two days in row so my freezer will be stocked. Lately I’ve really been into making different types of pancakes, sweet potato pancakes, “protein” pancakes, pumpkin, banana, etc. These are by far, the BEST ones yet! Thank you Lisa!
This sounds great. I’ve been making tons of Lisa’s recipes and everyone is great!! I’m the only one out of my family of 7 that can’t eat gluten. I’ve had decades of migraines until I figured it out. So I’ve been using king Arthur’s organic whole wheat flour for most recipes and well I can’t eat any of it or my migraines start right up again! I’ve found gluten free flour but not organic! Do you know of any organic gluten free flour? And same for oatmeal? I’m trying to follow Lisa’s rules and trying to go organic and Non GMO for my family. Is it safe to say if it’s organic it’s also Non GMO or not?
Love your blog!!
Lynn
Hi Lynn. USDA certified organic should also be GMO-free. I, personally, think Bob’s Red Mill has the best gluten free selection but it is very difficult to find gf flours blends that are mostly whole grain: http://www.bobsredmill.com/gluten-free/. Some compromise is necessary for being gluten free and following the pledge rules. :) I buy gf rolled oats from Trader Joes. They are not certified organic, however. ~Amy
Never would have thought to put cheese with pancakes but this sounds interesting! =) thanks for sharing!!!
Can the leftovers be frozen? or will they thaw out mushy b/c of the cottage cheese?
Hi April. They should freeze well. ~Amy
Can I omit the maple syrup, and if so, should I replace it with an alternative liquid, like milk? A few years ago I omitted added sweetener from my favorite pancake recipes, as it occurred to me that we were we were already topping said pancakes with maple syrup, cinnamon butter, fruit and whipped cream, etc.
Hi Kristin. You could omit it but they do have a nice flavor on their own with just a bit of butter. :) You may need to add a little more milk to get the consistency correct if you omit the syrup but not much. ~Amy
I love that you can just put the ingredients in the blender! I’m all about simplicity these days, and it doesn’t get any more simple than that.
I’ll need to make these gluten free…could buckwheat flour be used instead of the whole wheat flour? I’ve tried using buckwheat flour in other recipes halved with a regular GF mix and the results haven’t worked yet for me.
Joy – I have not tried it that way, but you could certainly experiment! Let me know how it works out :)
Is this a breakfast food?
Hi Heather. Typically, but you can serve them at any time. ~Amy
This look great, Lisa. You can also substitute ricotta cheese or yogurt to get that fluffy texture. We never make “regular” pancakes anymore now that I’ve learned that trick!