giant cottage cheese blueberry pancake
If your Instagram feed is anything like mine, you’ve been seeing stacks of cottage cheese pancakes everywhere. But what about a giant cottage cheese pancake that can serve six people at once, no stovetop flipping required?
That’s exactly the premise behind this baked skillet pancake, inspired by this no-flip pancake from Bon Appetit. My version streamlines the cooking process and swaps the buttermilk for cottage cheese, which adds fluff, tenderness, and protein. I also added lemon zest and a splash of vanilla extract to the batter, which liven up the flavor of the pancake.
how to make a giant cottage cheese blueberry pancake
Similar to a Dutch baby, you’ll heat up your skillet in the oven as it preheats, which creates that gorgeous golden brown crust and speeds up the cooking process. The cornmeal in the batter adds a bit of texture and prevents it from tasting too sweet.
Then, you’ll grease the skillet with butter, pour in the batter, and bake the pancake until puffed and crisp. At this point, you can serve it straight from the skillet, or flip it onto a serving plate for a dramatic presentation.
It’s the perfect end-of-summer brunch dish to enjoy outdoors with friends, so I really hope you try it.
what’s the best pan to use?
I’m using my Staub 10-inch cast iron fry pan from my Wayfair creator shop, but any 10-inch cast iron skillet will work. You can also use a nonstick skillet as long as it’s oven-safe. The key is choosing a skillet that the pancake won’t stick to.
For extra insurance, you’ll add butter to the hot pan as soon as it’s done preheating, where it will instantly begin to melt. Swirl the pan as the butter is melting to make sure every inch is greased. If you’re nervous about the pancake sticking, you can always choose not to flip it. It will still taste just as amazing!
giant cottage cheese blueberry pancake
serves 6
Ingredients
- 1/4 cup granulated sugar
- zest of 1 lemon
- 1 cup all-purpose flour
- 1/3 cup medium or fine grind cornmeal (NOT coarse)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup 2% or full-fat cottage cheese (I use Good Culture)
- 1/2 cup milk (dairy or non-dairy milk is fine)
- 2 large eggs
- 4 tablespoons unsalted butter, divided, plus more for serving
- 2 teaspoons pure vanilla extract
- 1 cup fresh blueberries
- pure maple syrup, for serving
Instructions
- Heat the oven to 375°F. Place a 10-inch cast iron skillet in the oven while it heats.
- Add the sugar and lemon zest to a large bowl; rub with your fingertips until fragrant. Whisk in the flour, cornmeal, baking powder, salt, and baking soda.
- Melt 2 tablespoons of the butter in the microwave; let cool slightly. Add to a blender along with the cottage cheese, milk, eggs, and vanilla. Blend until smooth.
- Pour the blended mixture into the dry ingredients and whisk until just combined. Fold in the blueberries.
- Cut the remaining 2 tablespoons butter into 4 pieces. Carefully remove the preheated skillet from the oven, add the butter, and swirl the pan until the butter melts and coats the bottom and sides. (This is important to prevent the pancake from sticking!)
- Pour the pancake batter into the pan and spread it to the edges. Return to the oven and bake until puffed and golden brown, 25 to 30 minutes.
- Let the pancake rest for 5 minutes. At this point, you can serve as is, or you can invert it.
- To invert the pancake: Run a knife around the edges and underneath the pancake to loosen it. When you feel confident it will release easily, place a large plate on top of the skillet, then carefully flip both so the plate is on your counter and the skillet is upside down on top of the plate. Carefully remove the skillet. If the pancake is sticking, use a knife or spatula to carefully release it.
- Top the pancake with butter and a generous drizzle with maple syrup. Slice into 6 wedges and serve warm.
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