Blueberry Cottage Cheese Pancake Bites

A quick and easy American breakfast recipe featuring fluffy pancake bites made with cottage cheese and fresh blueberries, served with maple syrup, yogurt, or fresh fruit.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup cottage cheese
• 2 large eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil
• ¾ cup fresh blueberries
• Optional: extra blueberries for topping
• For Serving: Maple syrup, Powdered sugar, Greek yogurt, Fresh fruit

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray or butter to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
3. In another bowl, combine the cottage cheese, eggs, milk, vanilla extract, and melted butter. For a smoother batter, you can blend the mixture in a blender for about 20 seconds.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
5. Carefully fold the blueberries into the batter. Reserve a few berries to place on top of each bite if desired.
6. Spoon the batter into the prepared mini muffin pan, filling each cavity about ¾ full. Top with extra blueberries for a bakery-style appearance.
7. Bake for 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the pancake bites to cool for 5 minutes before removing them from the pan. Serve warm with maple syrup, yogurt, or your favorite toppings.

Notes

Use full-fat cottage cheese for richer flavor and softer texture. Do not overmix to avoid dense bites. Fresh or frozen blueberries can be used (do not thaw frozen berries). Variations include adding protein powder, using whole wheat flour, adding mashed banana, or using gluten-free flour. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in microwave for 20–30 seconds or oven at 300°F.