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Blintz Pancakes Recipe

Blintz Pancakes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

Nutritional Analysis: Two pancakes (prepared with reduced-fat sour cream, fat-free cottage cheese and 1 cup egg substitute; calculated without syrup or strawberries) equals 184 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 429 mg sodium, 23 g carbohydrate, 1 gm fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Reviews for Blintz Pancakes

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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."

Reviewed Sep. 8, 2012

"I have been using this recipe for many years and just love the flavor and texture. Love them with fresh blueberry sauce. I have sub'ed 1/4 flour for almond flour and added a 1/2 teas. of almond flavoring."

Reviewed Aug. 4, 2012

"My 9 1/2 year old daughter made these by herself for our breakfast this morning. They are delicious!! She made a double recipe for our family of 8. She made them with xylitol (a sweetener made from Birch - excellent for diabetics) instead of sugar. We ate them with fresh strawberries and blueberries, they didn't need any syrup! Very hearty and yummy! We are all looking forward to having these again."

Reviewed Nov. 6, 2011

"Really yummy and filling. A treat."

Reviewed Jan. 12, 2010

"I love to make homemade pancakes and have serveral good recipes. This is my favorite because it is lower in carbs and just tastes the best. I do like to add a little baking power and baking soda and a dash of nutmeg. Sometimes I add a little almond flavoring too and add blueberries or cut up fresh or frozen cranberries or chocolate or cinnamon chips. I make a double batch and put them in the frig for breakfast during the week. They are also great for supper!"

Reviewed Dec. 5, 2009

"This deserves a 4 star rating. It has saved wrong & I don't know how to change it. Sorry about that. I will see if I can contact anyone, so it shows correctly."

Reviewed Dec. 5, 2009

"I've never had a better pancake recipe, and I will make this often. Even the kids who say they don't like cottage cheese loved them, but of course I didn't make the batter in front of them. I used homeade strawberry syrup and didn't serve them with berries, and they were still excellent."

Reviewed Nov. 14, 2009

"I used fat free ingredients and it was still good! Then mixed blue berry jelly with sugar free syrup...nice."

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