Cottage Cheese Latkes: Crispy Pancakes for Brunch

Cheese latkes, also known as cottage cheese pancakes, are a savory-sweet revelation: high in protein, a smart use for matzo meal, and wonderfully easy to make. Crispy on the outside, tender and cheesy inside, they’re comforting, versatile, and fast—perfect for breakfast, brunch, a light dinner, or a protein-packed snack.

This recipe is based on a family favorite and has been adapted for clarity and consistency.

My dad’s cheese latke legacy

My dad (1927–2022) could fix nearly anything but rarely cooked. Yet one recipe he did make—cheese latkes—became a memorable family staple. He prepared them simply, using a pancake/waffle maker set to the griddle side, and we ate them hot with sour cream. In the spirit of his tinkering, he often added wheat germ to boost fiber, a small improvement compared with some more adventurous health experiments he tried in the morning.

Those hot, white-speckled pancakes evoke clear childhood memories: the clatter of pans, the smell of butter, and the satisfaction of a quick, comforting meal that didn’t require fuss but delivered flavor and sustenance.

Why you’ll love this recipe

Cottage cheese pancakes go by several names, including chremslach in some traditions. They’re forgiving, flexible, and quick to assemble. You’ll likely have most of the ingredients on hand, and substitutions are easy: ricotta or farmer’s cheese can replace cottage cheese if needed, and breadcrumbs or ground crackers can stand in for matzo meal when matzo meal isn’t available.

These pancakes can be served savory—traditionally with sour cream—or finished with sweet toppings such as maple syrup, honey, cinnamon sugar, jam, applesauce, or a fresh fruit compote for a brighter, fruity finish. Their high protein content makes them especially satisfying after exercise or as a filling breakfast.

Ingredients you’ll need

The ingredient list below includes a few optional items and substitution ideas. If you’re making this for a holiday that requires specific ingredients (for example, Passover), simply adapt by using all matzo meal and omitting wheat germ.

• Cottage cheese: The core ingredient. Farmer’s cheese or ricotta can be used instead; if those are drier, add a bit more milk.
• Matzo meal: Adds texture. If you don’t have matzo meal, breadcrumbs or finely crushed crackers work. Regular flour will change texture, so it’s not the best one-to-one substitute.
• Wheat germ (optional): Adds flavor, fiber and texture. You can also use oatmeal, oat bran, or flaxseed; omit for Passover and increase matzo meal instead.
• Baking powder (optional): A small amount gives a little lift and lightness.
• Maple syrup: Adds a touch of sweetness. Honey or date syrup can be used instead.
• Milk: Any milk or milk alternative—dairy or nondairy—works. Adjust to achieve a batter that is scoopable but not runny.
• Egg: Helps bind the batter.
• Vegetable oil or butter: For cooking; oil yields a lighter crust while butter adds golden flavor.
• Salt: To taste, a small pinch brightens the flavors.

How to make this recipe

Preparation is straightforward: mix, rest, and pan-fry. The method below is forgiving—adjust batter thickness with a splash more milk if it’s too thick, or slightly more matzo meal if it’s too wet.

1. In a medium bowl, combine the cottage cheese, matzo meal, wheat germ (if using), baking powder (if using), egg, oil, maple syrup, salt, and milk. Use a fork or whisk to blend until just combined.
2. Let the batter rest for a few minutes so the matzo meal or other dry ingredients absorb moisture and the mixture firms slightly.
3. Heat a 10– or 12-inch frying pan over medium to medium-high heat. Add a little butter or oil for a crispy edge; a nonstick pan can work without added fat, but fat improves texture and color.
4. Spoon or ladle about 1/4 cup of batter per pancake into the hot pan. Cook until the bottoms are golden brown and bubbles appear on top, about 2–3 minutes.
5. Flip carefully and lower the heat to medium-low. Cook another 1–2 minutes until set and browned on the other side. Repeat with remaining batter.
6. Serve immediately with sour cream, maple syrup, honey, jam, applesauce, or fruit compote—whatever you prefer.

Expert tips and FAQs

• This batter is forgiving—after a few batches you’ll know your preferred thickness. For a thicker, denser pancake use less milk; for a lighter, more tender result, add a touch more milk.
• Make the batter a few hours ahead and refrigerate if desired. Expect it to thicken; let it warm slightly or add a teaspoon or two of milk before frying.
• Store leftovers in a sealed container in the refrigerator. Reheat briefly in a skillet, toaster oven, or microwave.
• To make kosher for Passover, omit wheat germ and use all matzo meal.

Other pancake recipes you might love

Try matzo meal pancakes for a simpler, classic variation, or explore seasonal options such as pumpkin pancakes. For everyday classics, Deb’s perfect pancake recipe is also a great option. These alternatives showcase how versatile pancake batter can be—sweet, savory, fluffy, or dense—so you can match pancakes to the meal or mood.