Name: Skinny Blender Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup (8 ounces) cottage cheese (see note); 6 large eggs (10.75 ounces total, see note); 1/2 cup (2.5 ounces) all-purpose or whole-grain flour (see note); 1/4 teaspoon salt; 1/4 cup oil or melted butter/coconut oil; 1/4 cup milk (see note); 1/2 teaspoon vanilla; 2 tablespoons granulated sugar or honey

These skinny blender pancakes (similar to crepes) are easy to make and fun to fill, roll-up and eat. We make them at least once a week for breakfast because they are quick and everyone loves them.

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Hello, hello!

I feel a little silly posting a recipe with the word “skinny” in it.

Especially in January.

But alas, this is not one of those recipes that will make you skinny. At least as far as I know.

The term “skinny pancakes” was actually coined by my little daughter.

When I asked her what she wanted for breakfast she said she wanted those “skinny pancakes” (which describe how thin they are). And the name stuck.

We’ve been making these pancakes for years. And loving them. They are actually probably more similar to a crepe than a pancake. And the same idea as a crepe –in that you fill them with a filling, roll them up, and eat them.

How to make skinny blender pancakes

This recipe is easy to make. Which is one reason I love it.

Stick all the ingredients in a blender and blend away.

blender with pancake batter before and after blending

Place a 1/4 cup scoop of batter on a preheated nonstick electric griddle. I can cook 3 at a time on my large electric griddle, which makes the cooking process very quick – a requirement for all breakfast recipes around here. This is the large griddle I have and love (aff. link). Or you can cook them one at a time on a nonstick skillet on the stove.

Using the flat bottom of the measuring cup, with a light hand, gently swirl the batter into a 6 to 8-inch circle. It’s important to act quickly here and don’t press down too hard or you’ll scrape up the cooked batter and be left with a mess. Don’t be too concerned if you mess up a few times though, you’ll get the hang of it and be a pro in no time.

Swirling Pancake Batter on Skillet with measuring cup

If you are using a skillet you can also pick up the skillet off the burner and twirl it in the air to spread the batter.

Cook the skinny pancake for about a minute on the first side or bubbles form inside and the edges start to set up just enough to flip.

Speaking of flipping, the other trick to this recipe is having a thin enough spatula so flipping becomes easy. Here’s my favorite skinny pancake spatula (aff. link). Now having said that I will still have a batch every now again where I get impatient, try to flip too soon and am left with an ugly skinny pancake. Don’t worry, they still get eaten too. But if you want pretty skinny pancakes, you will want to flip at the right time and make sure your spatula is thin and wide so it can fit under the pancake without destroying them.

Once flipped, cook the other side for just about 30 seconds or so and they are done.

Repeat with remaining batter and they are ready to serve.

Skinny pancake filling ideas

Let’s talk about skinny blender pancake fillings.

One of my favorite combos is Nutella and sliced bananas. Another is whipped cream and fruit (berries, peaches or mangos). Yum.

Skinny blender pancakes with strawberries and whipped cream

Other ideas for fillings include: peanut butter or peanut butter & jelly, butter & jam or butter & honey, syrup, applesauce (my husband’s go-to), or almond or cashew butter. Or you can dust them with powdered sugar or roll them up and eat them plain.

I bet you could think of some pretty delicious savory filling ideas too. The sky really is the limit as far as fillings go.

This recipe is SUPER easy to adapt

It’s a great recipe to use up extra egg whites or yokes you may have leftover from another recipe. I’ve included a weighted amount for the eggs because I will often use all my leftover egg whites plus a few more eggs in this recipe (going by the weight). It works great.

I’ve also successfully substituted homemade ricotta cheese for the cottage cheese. Either this Instant pot ricotta cheese (the one I normally make) or this stovetop version.

I’ve been delving a little bit into sour dough lately. If you have sour dough discard on hand (the portion of the sour dough that you remove before feeding), I have successfully used that in this recipe. In place of the water and milk, I have use the same weight of sour dough discard (4.5 ounces) and it works great.

I’m sure there are other substitutions you could make in this recipe. We use whole-grain flour all the time–I often use a mixture of brown rice, barley + spelt. I think you could easily use a gluten free flour blend here.

Let me know in the comments what substitutions or fillings you try. I’d love to hear some new ideas.

Making them ahead of time

These skinny pancakes are easy to make ahead.

After making them, just cool and stack them, put them in a sealed bag in the refrigerator. They will keep for up to about 3 days. You can reheat them individually in the microwave or warm skillet for an even faster breakfast or easy snack. You can also freeze them for several months.

One of our favorite recipes

I hope you enjoy these skinny blender pancakes, my friends. We’ve been making them for years and they are definitely one of our favorite breakfast recipes. They’ve even made their appearance for dinner when there’s no time for anything else. The filling variations make them fun to eat and the fact that they are so quick makes it so I can have a homemade meal on the table in a matter of just a few minutes. Definitely a winner recipe, right here.