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
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.
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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.
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Top with berry jam and serve warm.
Recipe Notes
We recommend organic ingredients when feasible.
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Annemarie
February 4, 2014 at 2:34 pmThis 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!
Heather
February 4, 2014 at 8:19 pmIs this a breakfast food?
Assistant to 100 Days (Amy)
February 5, 2014 at 10:36 amHi Heather. Typically, but you can serve them at any time. ~Amy
Joy
February 4, 2014 at 10:41 pmI’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.
Lisa
February 5, 2014 at 11:03 amJoy – I have not tried it that way, but you could certainly experiment! Let me know how it works out :)
Maryea {happy healthy mama}
February 5, 2014 at 7:01 amI 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.
Kristin
February 5, 2014 at 3:14 pmCan 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.
Assistant to 100 Days (Amy)
February 17, 2014 at 1:05 pmHi 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
April
February 5, 2014 at 5:51 pmCan the leftovers be frozen? or will they thaw out mushy b/c of the cottage cheese?
Assistant to 100 Days (Amy)
February 17, 2014 at 1:02 pmHi April. They should freeze well. ~Amy
simple green moms
February 6, 2014 at 3:10 pmNever would have thought to put cheese with pancakes but this sounds interesting! =) thanks for sharing!!!
Lynn
February 7, 2014 at 7:53 amThis 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
Assistant to 100 Days (Amy)
February 22, 2014 at 8:26 amHi 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
Nickie
February 8, 2014 at 10:03 amThese 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!
Della
February 11, 2014 at 5:48 pmI 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.
Assistant to 100 Days (Amy)
February 17, 2014 at 4:54 pmHi 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
Melissa
February 11, 2014 at 6:34 pmThese 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.
Ally @ Om Nom Ally
February 12, 2014 at 2:16 amI 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!
Catherine
February 22, 2014 at 9:34 amI 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 :)
Cristina C
June 13, 2014 at 7:19 pmI completely misread the cheese ingredient and did these with cream cheese. They were amazing!!
Susan Spencer
November 15, 2014 at 11:42 amJust made and served with pumpkin fluff. Delicious
Beverly
June 20, 2015 at 9:24 amIt doesn’t seem worth dirtying a blender for 30 seconds. Would a stick blender work for this? It’s easier to clean.
Amy Taylor (comment moderator)
July 2, 2015 at 9:40 amHi! Let us know how that works. ;)
Christina Aleman
January 28, 2016 at 4:18 amPancakes 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.
Lena
June 19, 2018 at 9:45 amThese were great! Kids and I loved it.
Laura
January 31, 2019 at 6:45 pmJust 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!