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Cheddar Parsley Savory Pancakes

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Fluffy and cheesy savory pancakes made with cottage cheese, oats, cheddar, and fresh parsley for a protein-packed breakfast, brunch, or light dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 savory pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup cottage cheese
  • 1 cup old fashioned oats
  • 2 large eggs
  • 1/2 cup water
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup chopped squash flowers (optional)

Instructions

  1. Add cottage cheese, oats, eggs, water, salt, and black pepper to a blender.
  2. Blend on high speed for about 30 seconds until the batter is smooth and creamy.
  3. Pour the batter into a mixing bowl and fold in cheddar cheese, parsley, and squash flowers if using.
  4. Preheat a nonstick skillet or electric griddle over medium heat and lightly grease if needed.
  5. Scoop about 1/4 cup of batter onto the hot skillet for each pancake.
  6. Cook for about 2 minutes until bubbles form and the edges begin to set.
  7. Flip carefully and cook for another 2 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and repeat with remaining batter.
  9. Serve warm with sour cream, Greek yogurt, or extra cheddar cheese if desired.

Notes

  • Freshly grated cheddar melts best and provides the richest flavor.
  • Certified gluten-free oats can be used to make the recipe gluten-free.
  • Spinach, mushrooms, or green onions make excellent additions.
  • Add extra water for thinner pancakes.
  • These pancakes freeze well for up to 3 months.
  • Reheat in a toaster oven to restore crispy edges.
  • Perfect for meal prep and quick breakfasts.

Nutrition

Find it online: https://savorymomskitchen.com/cheddar-parsley-savory-pancakes/