Cottage Cheese Blueberry Cobbler Pancakes
Somehow, these blueberry cobbler pancakes taste like weekend mornings, even when you’re making them on a random Tuesday. Fluffy, golden pancakes packed with blueberries, and that buttery graham cracker cobbler topping just takes it to a whole other level. I used English muffin rings to make them perfectly round and thick, but if you’re more of a free-pour girly, that totally works too. These blueberry cobbler pancakes stack up so nicely for meal prep, but they’re also just fun to eat fresh off the pan with extra syrup drizzled on top.
And let’s be honest—any excuse to sneak cobbler into breakfast is a win and makes blueberry cobbler pancakes irresistible.
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Recipe Tips
Use muffin rings if you have them: These help create those tall, bakery-style pancakes that look as good as they taste. They hold the batter in place while cooking and give the pancakes that thick, uniform finish. Totally optional when making pancakes that echo the taste of blueberry cobbler.
Toast the topping long enough: You want the graham cracker mixture to get golden brown and a little crunchy—not just warm. This gives you that cobbler crumble texture that makes the whole stack of pancakes resemble blueberry cobbler delights. Don’t rush this step, it really makes a difference.
Keep your heat medium—not high: It might be tempting to crank up the heat, but these pancakes are thicker, and cooking low and slow helps them cook through without burning on the outside, making them perfect blueberry cobbler pancakes.
Don’t overmix the batter: Once the flour goes in, stir just until things come together. Overmixing makes the pancakes tougher and less fluffy, and nobody wants that in cobbler-inspired pancakes.
Great for meal prep: Let them cool completely before storing, and layer parchment between stacks if you’re tossing them in a container. They reheat beautifully in the microwave or air fryer and still taste like fresh-off-the-pan blueberry cobbler pancakes.
Ingredient Swaps: No cottage cheese ? Greek yogurt works great here, just make sure it’s thick and full-fat for the best texture. No fresh blueberries ? Use frozen, just toss them in a bit of flour before mixing in so they don’t bleed everywhere. No graham crackers ? Crushed oats or granola will give you a similar crunch. Dairy-free? ? Sub coconut oil for the butter and use a dairy-free yogurt or blended tofu for the cottage cheese. Want more protein? ? Add a scoop of vanilla protein powder and reduce the flour slightly to keep it balanced.
Storage: Store blueberry cobbler pancakes in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds or pop in the air fryer at 350°F for 2–3 minutes until warmed through.
More Breakfast Recipes:
Cottage Cheese Blueberry Cobbler Pancakes
Ingredients
- 2 cups cottage cheese
- 4 pasture-raised eggs
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cups flour oat or all-purpose
- 1/4 cup coconut oil
- 1/2 cup fresh blueberries
Topping:
- 1/2 cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 tbsp chopped pecans or walnuts
Instructions
- In a large bowl, mix the wet ingredients together and then add in the dry ingredients- mix until well combined.
- Heat a nonstick pan over medium heat.
- Pour batter (I used english muffin rings but you don’t have to) and cook 2-3 min per side until golden.
- Mix topping ingredients and toast in a dry pan for 2-3 min.
- Stack pancakes, sprinkle cobbler topping, and serve with syrup.
