Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup

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“These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all!”

Ingredients Nutrition


  1. To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
  2. Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
  3. Preheat oven to 250*F.
  4. Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
  5. In a mixing bowl, combine the dry pancake ingredients.
  6. In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
  7. Fold in the flour mixture.
  8. Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
  9. Spoon a heaping TBS of the batter onto the griddle for each pancake.
  10. Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
  11. Keep the pancakes warm in the oven until ready to serve.
  12. Serve with the syrup.

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