Cottage Cheese Pancakes with Homemade Blueberry Sauce

If sundays could be described by food, it’d be soft, tender cottage cheese pancakes topped with warm sweet blueberry sauce. Theres a decadance to these two, and I’ll be covering it in 2 easy parts to make one delicious breakfast. Here’s how: 

Blueberry Sauce


  • 2 cups of blueberries (fresh or frozen) 
  • 1 cup sugar (adjust as needed)
  • 3 tsp corn starch 
  • 1 cup of water (reduce about 1/4 cup if using frozen blueberries)
  • Lemon juice (1/2 a lemon squeezed) 
  • A pinch of salt


  1. Wash your blueberries and make sure there are no stems for a smooth sauce. Set aside once cleaned. 
  2. On a heated saucepan on medium heat, add your blueberries. Add the sugar and water on top. Add in a pinch of salt & your corn starch. Mix all ingrediants together and let the sauce reach a simmer. 
  3. Once the sauce is at a simmer, lower the heat and let the sauce cook, being sure to stir occasionally so the sauce doesn’t burn. This is where patience comes into play. The thicker you want your blueberry sauce, the longer you let it cook. I like my blueberry sauce thick, so I let it cook for a good 15 minutes or so. If you like yours a little more runny, 10 minutes is just fine. The sauce will thicken either way once its cooling down. Likewise, if you’re not happy with the consistency after it’s cooled down and want it thicker, cook the stove once more on the stove till it’s reached the desired consistency. Once the sauce has cooked, squeeze in your lemon juice and let the sauce cool. 

Cottage Cheese Pancakes


  • 1 cup cottage cheese
  • 6 tbsp sugar
  • 1 cup flour
  • 2 eggs
  • Butter & oil to fry


    1. Combine the eggs, sugar, and cottage cheese in a medium sized bowl. 
    2. Add in 2/3 cups of flour and fold into the mix. I stress the importance of folding because you want a dough-like consistency, not runny like store bought pancake mix. If the mix is too runny, add in 1/4 cup of flour one at a time till the mix has reached a dough like consistency. 
    3. Use the remainder of the flour & spread onto a clean board to kneed your dough. 
    4. Section off the dough into equal parts, I was able to get 13 sections. Once sectioned off, flatten the dough into round discs. Be sure to have plenty of flour on your hands and the surface as the dough can be very sticky. 
    5. Once flattened, heat up your frying pan with some oil and butter, and place each pancake in one by one. Fry each pancake on one side till golden brown before flipping over to the other side and doing the same. I found that each pancake took about 3 min per side for me before flipping. Once both sides are golden brown, remove from the pan and serve warm immediately. 

    And there you have it! One batch of sweet, tender cottage cheese pancakes ready to be topped with your very own home made blueberry sauce. Free of all the added preservatives! The sauce itself lasted me a week even though the pancakes were quick to disappear. This lovely breakfast is approved by yours truly- S. 


    12 Replies to “Cottage Cheese Pancakes with Homemade Blueberry Sauce”

    1. Wow, I would have never thought this existed. I imagine it would taste good though. I’ve eaten odd things with cottage cheese as well. Cottage cheese topped with a pineapple slice with a spoon of mayonnaise in the middle.

      Liked by 1 person

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