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Blintz Pancakes

Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these 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


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


  • In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
  • 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.
Nutrition Facts
2 pancakes: 248 calories, 13g fat (7g saturated fat), 136mg cholesterol, 371mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 11g protein.

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Average Rating:
  • Spotted-Doe
    Jul 24, 2020

    I love this recipe and have been making it for over 20 years. I often skip the syrup and increase the amount of sugar so I can eat the leftovers cold on the way out the door in the morning. Delicious!

  • Stephanie
    Nov 16, 2019

    Breakfast this morning. I added some chopped raspberries before frying. Topped with warm maple syrup. Sooo delicious!!

  • apschwartz
    Sep 10, 2017

    Simple and wonderful. This has become a new weekend staple in our house!

  • Ekit
    May 26, 2016

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

  • gussymo
    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.

  • bubba1990
    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.

  • jesboc
    May 12, 2013

    Delicious as made exactly to recepie

  • Aysons Mama
    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.

  • nahat
    Oct 23, 2012

    No comment left

  • zootercat
    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.