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Orange Cloud Pancakes

Courtesy of The Curvy Carrot


  • 3/4 cup Michigan Brand cottage cheese
  • 3 eggs, separated
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch cinnamon
  • Pinch nutmeg, grated
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest or 1/8 teaspoon orange oil (or as desired, to taste)


  1. Combine the cottage cheese, egg yolks, melted butter, orange juice, vanilla and almond extracts, and process until smooth, about 30 seconds.
  2. Stop the processor and add the cinnamon, nutmeg, flour, sugar, salt and orange zest.  Process again until smooth and transfer the mixture to a large bowl.
  3. Meanwhile, in the bowl of your standing mixer fitted with the whisk attachment, whisk the egg whites until stiff but not dry.
  4. Very carefully (and using a rubber spatula), add one large scoop of the egg whites to the pancake batter, and lightly fold them into the batter until smooth.
  5. Gently fold the remaining egg whites into the batter until incorporated.
  6. With a lightly buttered or sprayed nonstick pan or griddle on medium heat, scoop about 1/3 cup of the batter onto the pan and cook on each side until lightly golden, about 1-2 minutes each side.  Serve immediately.

Makes 2 large servings (about 8 5″ pancakes)