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Home » Blog » Whole Wheat Cheese Blintz Pancakes

Whole Wheat Cheese Blintz Pancakes

 Updated: March 24, 2017    Lisa Leake    26 Comments

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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 by 100 Days of #RealFood #cheese

Whole Wheat Cheese Blintz Pancakes
4.25 from 4 votes

Course: Breakfast
Cuisine: American
Keyword: pancakes
Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian
Category: Freezer Friendly

Active Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings (Adjust to suit): 4 people
Calories: 240 kcal

Adapted from Rachael Ray Magazine

Print

#Cheese Blintz Pancakes by 100 Days of #RealFood

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

  1. In a blender, combine the eggs, flour, milk, syrup, baking powder, and cottage cheese. Blend until just combined, less than 30 seconds.
  2. 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.
  3. Top with berry jam and serve warm.

Recipe 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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Category: Breakfast, Recipes

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Laura

    January 31, 2019 at 6:45 pm

    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!

    Reply
  2. Lena

    June 19, 2018 at 9:45 am

    These were great! Kids and I loved it.

    Reply
  3. Christina Aleman

    January 28, 2016 at 4:18 am

    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.

    Reply
  4. Beverly

    June 20, 2015 at 9:24 am

    It doesn’t seem worth dirtying a blender for 30 seconds. Would a stick blender work for this? It’s easier to clean.

    Reply
    • Amy Taylor (comment moderator)

      July 2, 2015 at 9:40 am

      Hi! Let us know how that works. ;)

      Reply
  5. Susan Spencer

    November 15, 2014 at 11:42 am

    Just made and served with pumpkin fluff. Delicious

    Reply
  6. Cristina C

    June 13, 2014 at 7:19 pm

    I completely misread the cheese ingredient and did these with cream cheese. They were amazing!!

    Reply
  7. Catherine

    February 22, 2014 at 9:34 am

    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 :)

    Reply
  8. Ally @ Om Nom Ally

    February 12, 2014 at 2:16 am

    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!

    Reply
  9. Melissa

    February 11, 2014 at 6:34 pm

    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.

    Reply
  10. Della

    February 11, 2014 at 5:48 pm

    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.

    Reply
    • Assistant to 100 Days (Amy)

      February 17, 2014 at 4:54 pm

      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

      Reply
  11. Nickie

    February 8, 2014 at 10:03 am

    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!

    Reply
  12. Lynn

    February 7, 2014 at 7:53 am

    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

    Reply
    • Assistant to 100 Days (Amy)

      February 22, 2014 at 8:26 am

      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

      Reply
  13. simple green moms

    February 6, 2014 at 3:10 pm

    Never would have thought to put cheese with pancakes but this sounds interesting! =) thanks for sharing!!!

    Reply
  14. April

    February 5, 2014 at 5:51 pm

    Can the leftovers be frozen? or will they thaw out mushy b/c of the cottage cheese?

    Reply
    • Assistant to 100 Days (Amy)

      February 17, 2014 at 1:02 pm

      Hi April. They should freeze well. ~Amy

      Reply
  15. Kristin

    February 5, 2014 at 3:14 pm

    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.

    Reply
    • Assistant to 100 Days (Amy)

      February 17, 2014 at 1:05 pm

      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

      Reply
  16. Maryea {happy healthy mama}

    February 5, 2014 at 7:01 am

    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.

    Reply
  17. Joy

    February 4, 2014 at 10:41 pm

    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.

    Reply
    • Lisa

      February 5, 2014 at 11:03 am

      Joy – I have not tried it that way, but you could certainly experiment! Let me know how it works out :)

      Reply
  18. Heather

    February 4, 2014 at 8:19 pm

    Is this a breakfast food?

    Reply
    • Assistant to 100 Days (Amy)

      February 5, 2014 at 10:36 am

      Hi Heather. Typically, but you can serve them at any time. ~Amy

      Reply
  19. Annemarie

    February 4, 2014 at 2:34 pm

    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!

    Reply

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