These easy eggless cheese pancakes have quickly become my go-to breakfast. They’re simple to make and don’t take much time at all. With just a few ingredients, you’ll have a dish that’s always a hit. This recipe is perfect for those who want to enjoy a delicious and wholesome meal without a lot of fuss.
Eggless cheese pancakes aren’t a compromise. It’s just a different way to approach the batter. I first made them by accident when the fridge was nearly empty, and since then, I often come back to this version.
Here, you’ll really taste the cheese: its tanginess, its softness, its texture. Without the egg, the mixture is a bit more delicate, so be careful not to overdo it with the flour and don’t dry them out in the pan.
I usually whip up these pancakes when I’m in the mood for something lighter — no heavy feeling after breakfast. They pair well with berries, a dollop of sour cream, or even just on their own while they’re still warm.
Easy Eggless Cheese Pancakes for Breakfast
Ingredients
- 500 g Cottage Cheese Use fresh, well-drained cottage cheese.
- 3 tbsp Sugar Adjust to taste.
- 200 g Flour You can use regular or gluten-free flour.
- 1 pinch Salt Enhances the flavor.
- for frying Oil Vegetable oil works best.
Method
- In a large bowl, mix the cottage cheese, sugar, and salt until smooth.
- Gradually add the flour, kneading the dough. It should be soft but not sticky.
- Shape the dough into small patties about 1 cm thick.
- Fry the pancakes in a preheated skillet with oil over medium heat until golden on both sides.
- Place the finished pancakes on a paper towel to remove excess oil and serve them hot.
Notes
- If the cheese is too moist, it's best to strain it through cheesecloth. Otherwise, the dough will run, and you'll need to add more flour.
- Cheese with a medium fat content (5–9%) works best. Low-fat makes them dry, while high-fat can cause them to fall apart.
- Using semolina instead of some flour gives a softer texture, but let the dough rest for 10–15 minutes.
- Don't make large pancakes: without eggs, larger ones are harder to flip and more delicate.
- The skillet should be well-heated, but the heat should be medium. Too high, and they'll brown quickly but remain raw inside.
- If the mixture seems crumbly, a teaspoon of thick yogurt or sour cream in the dough can help.
Private Notes
Tried this recipe?
Let us know how it was!This is the kind of cheese pancake recipe you’ll want to keep on hand. It’s a lifesaver when you’re out of eggs, cooking for a child, craving a lighter dish, or simply looking for a different texture. But attention to detail is key: the cheese, moisture, and skillet temperature all play a crucial role. If you take your time and don’t rush, the results are consistently delightful.
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