Blintz Pancakes Recipe
Blintz Pancakes Recipe photo by Taste of Home

Blintz Pancakes Recipe

Read Reviews
5 12 13
Publisher Photo
Blending sour cream and cottage cheese—ingredients traditionally associated with blintzes—into the batter of these pancakes provides them with their old-fashioned flavor. Top the family favorites with berry syrup to turn an ordinary morning into an extraordinary day. —Dianna Digoy, San Diego, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup (8 ounces) 4% cottage cheese
  • 4 large eggs, lightly beaten
  • Strawberry or blueberry syrup
  • Sliced fresh strawberries, optional

Nutritional Facts

2 each: 184 calories, 4g fat (3g saturated fat), 17mg cholesterol, 429mg sodium, 23g carbohydrate (0g sugars, 1g fiber), 14g protein Diabetic Exchanges:1-1/2 starch, 1 lean mea


  1. In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and, if desired, strawberries. Yield: 12 pancakes.
Originally published as Blintz Pancakes in Quick Cooking March/April 2002, p31

Reviews for Blintz Pancakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 26, 2016

"This is a great recipe, we really enjoyed and easy to make pancakes. I served with strawberry syrup that I made."

Reviewed May. 11, 2015

"Thought this recipe was awesome. I did add a little almond flavoring and nutmeg, as suggested, but feel it would have been just fine on it's own, too."

Reviewed Oct. 6, 2013

"I decided to make these in a pinch. I only had lite ricotta and light sour cream. and they tasted just like the original. You do have to add a bit of milk because cottage cheese is more wet than ricotta."

Reviewed May. 12, 2013

"Delicious as made exactly to recepie"

Reviewed Nov. 17, 2012

"these are the absolute favorite in my family and with our friends. people literally beg me to make it for them. love it."

Loading Image