Give cottage cheese a chance with these dreamy pineapple pancakes

Ellie Krieger

THE WASHINGTON POST – If you still think of cottage cheese as a stodgy diet food, it’s time to let that notion go.

Sure, it is filling and protein-rich, which is what drew dieters to it in the first place, but that diner-menu ‘Weight Watchers-plate’ pigeonhole has detracted from its delights – its tender curds, creaminess and its lovely, light tang. Happily, cottage cheese has gotten a refresh from food producers recently, with artisanal products, creative flavour varieties and probiotic-rich options now available.

But even through a modern lens, a time-tested truth holds: Cottage cheese goes great with pineapple. You just can’t go wrong with those two in a bowl. And, as this recipe proves, they make for a marvelous pancake, too. These skillet beauties are cooked in a touch of butter, so they are lightly crisp outside and tender inside, with noticeable nubs of cottage cheese curds and bits of pineapple throughout.

Held together with egg and a little whole-grain flour (you could substitute a gluten-free cup-for-cup flour) and lightly sweetened with honey, sure, they are healthful, satisfying and protein-packed, but don’t let those benefits overshadow how scrumptious they are, as well.

Pineapple Cottage Cheese Pancakes. PHOTO: THE WASHINGTON POST


20 minutes

Four servings

These pancakes give the classic fruit-and-cheese pairing a fresh new spin. Lightly crisped outside and tender inside, these pancakes boast noticeable nubs of cottage cheese curds as well as bits of pineapple throughout.


Half a cup of whole-wheat pastry flour (or regular whole-wheat flour), or more as needed

One teaspoon baking powder

A quarter teaspoon kosher salt

A quarter teaspoon ground nutmeg

Three large eggs

One tablespoon honey, plus more for serving (optional)

One cup cottage cheese, low-fat or full-fat

One cup finely chopped fresh pineapple, or canned crushed pineapple, drained and divided

Two teaspoons unsalted butter, divided


In a small bowl, whisk together the flour, baking powder, salt and nutmeg.

In another medium bowl, whisk the eggs and honey until combined. Stir in the cottage cheese. Add the dry ingredients to the wet and stir to combine. (There will be lumps from the cottage cheese.)

Stir in half a cup of pineapple. (Since some brands of cottage cheese are wetter than others, you may need to add an additional one to two tablespoons flour if the batter seems too loose.)

Heat a large nonstick griddle over medium-high heat. Use one teaspoon butter to coat the griddle, then use a quarter-cup measure to scoop three or four mounds of the batter onto the griddle, depending on how many your pan can accommodate.

Reduce the heat to medium and cook until the pancakes are browned on the bottom and beginning to dry on the edges, about two minutes. Flip and cook until browned on the other side and the pancakes are cooked through, two minutes more. Repeat with the remaining butter and pancake batter.

Serve topped with the remaining half a cup pineapple and a drizzle of honey, if desired.


Calories: 214; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 152mg; Sodium: 427mg; Carbohydrates: 24g; Dietary Fibre: 3g; Sugars: 11g; Protein: 14g.