Pancakes & WafflesEastern EuropeanMedium

Instant Pot Cottage Cheese Pancakes with Apricot Compote

Name: Instant Pot Cottage Cheese Pancakes with Apricot Compote
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 cups (480 ml) cottage cheese, at room temperature; 4 large eggs, at room temperature; ¾ cup (95 g) all-purpose flour; 3 tbsp (38 g) granulated sugar; 1 tsp (5 g) baking powder; ½ tsp (3 g) kosher salt; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 g) unsalted butter, melted, melted and cooled slightly; 2 cups (340 g) dried apricots, unsweetened, coarsely chopped; ¾ cup (180 ml) water; 3 tbsp (38 g) granulated sugar; 1 tbsp (15 ml) fresh lemon juice; ⅛ tsp (1 g) kosher salt, pinch; 2 tbsp (30 g) unsalted butter, at room temperature, softened (optional); ½ cup (120 ml) sour cream or Greek yogurt (optional)

From the MyKitchenBank Kitchen

Fluffy cottage cheese pancakes made entirely in the Instant Pot using the steaming function, served with a bright, concentrated apricot compote. This Eastern European-inspired dish is tender and slightly tangy, with a delicate crumb. The compote cooks simultaneously, making this a streamlined one-pot breakfast.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 8 pancakes (2 per serving)

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Ingredients

4 servings

For the pancakes
2 cups (480 ml) cottage cheese, at room temperature
4 large eggs, at room temperature
¾ cup (95 g) all-purpose flour
3 tbsp (38 g) granulated sugar
1 tsp (5 g) baking powder
½ tsp (3 g) kosher salt
1 tsp (5 ml) vanilla extract
2 tbsp (30 g) unsalted butter, melted, melted and cooled slightly
For the compote
2 cups (340 g) dried apricots, unsweetened, coarsely chopped
¾ cup (180 ml) water
3 tbsp (38 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (1 g) kosher salt, pinch
For serving
2 tbsp (30 g) unsalted butter, at room temperature, softened (optional)
½ cup (120 ml) sour cream or Greek yogurt (optional)

Equipment (9)

Instant Pot (6-quart)
Blender or food processor
6-inch stainless steel trivet or silicone steamer basket
Small heatproof bowl (fits inside pot)
8-inch cake pan or two 7-inch round cake pans (fit inside Instant Pot)
Parchment paper or silicone baking mat
Measuring cups and spoons
Whisk
Spatula

Steps

Before you start

Have all ingredients at room temperature for best results
Use low-fat or full-fat cottage cheese; avoid non-fat (too wet)
Have a 6-inch trivet or silicone steamer basket for the Instant Pot
Preheat the Instant Pot pot with water before cooking pancakes

1
Blend pancake batter
- Add cottage cheese, eggs, vanilla extract, and melted butter to a blender or food processor.
- Blend on medium speed for 60–90 seconds until the mixture is completely smooth with no visible cottage cheese curds.
- Pause and scrape down the sides if needed.
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Ready when: Batter is completely smooth and pourable, resembling thick heavy cream
Tip: Do not overblend; the batter should be smooth but will naturally have tiny air bubbles. Over-processing can make pancakes gluey.
2
Dry ingredients and combine
- In a separate bowl, whisk together flour, 3 tbsp sugar, baking powder, and 0.5 tsp salt.
- Pour the blended cottage cheese mixture into the dry ingredients and fold gently with a spatula until just combined.
- The batter will be slightly lumpy; stop folding as soon there are no visible dry pockets of flour.
- Do not overmix.
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Ready when: Batter is combined with no visible dry flour, but small lumps remain
Tip: Folding instead of stirring prevents tough, dense pancakes. Lumps will cook out during steaming.
3
Prep pancake pans
- Line an 8-inch cake pan (or two 7-inch round pans) with parchment paper, leaving 1 inch overhang on two opposite sides for easy removal.
- If using one 8-inch pan, pour all batter into it; if using two 7-inch pans, divide the batter evenly between them.
- Smooth the top gently with a spatula.
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Ready when: Batter is level and fills the pan(s) about 0.75 inches deep
Tip: Parchment paper prevents sticking and makes removal foolproof without flipping.
4
Prepare compote and add to Instant Pot
- In a small heatproof bowl (that fits inside your Instant Pot), combine the chopped dried apricots, 0.75 cup water, 3 tbsp sugar, lemon juice, and a pinch of salt.
- Stir to combine.
- Add 1.5 cups water to the Instant Pot's inner pot and insert the 6-inch trivet or steamer basket.
- Place the bowl of apricots on the trivet.
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Ready when: Bowl is stable on the trivet, water is added to the pot
Tip: The water in the pot generates steam; it should not touch the trivet or bowl. The compote cooks simultaneously with the pancakes.
5
Place pancake pan on trivet
- Carefully place the pancake pan (on top of the bowl or directly on the trivet, depending on your pot size—use judgment to fit both) on the trivet.
- If using one 8-inch pan and the bowl won't fit together, nest the bowl inside or beside the pan if there is clearance.
- Close the Instant Pot lid and set the valve to sealing.
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Ready when: Lid is sealed and valve points to sealing
Tip: If space is tight, you can place the compote bowl under the pancake pan on the trivet, or use two 7-inch pans side by side—adjust timing accordingly.
6
Pressure cook pancakes
- Set the Instant Pot to high pressure for 15 minutes.
- The pot will take about 4–5 minutes to build pressure before cooking begins.
- Once the timer goes off, do a natural pressure release for 5 minutes (do not force it), then carefully open the valve to release any remaining steam.
- The residual steam helps finish cooking the centers.
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Ready when: A toothpick inserted in the center comes out clean or with just a few moist crumbs; the pancake springs back when lightly pressed
Tip: Do not skip the 5-minute natural pressure release; forced venting can cause dense, sunken pancakes.
7
Remove and rest
- Carefully remove the lid (tilt it away from you to avoid steam).
- Using the parchment paper handles, lift the pancake pan out of the pot.
- Set it on a wire rack or folded kitchen towel to cool for 2–3 minutes.
- Pour the apricot compote into a fine-mesh sieve set over a bowl to strain off excess liquid, pressing gently on the apricots to extract as much juice as possible.
- Return the drained apricots and liquid to a clean bowl and stir.
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Ready when: Pancakes feel set and slightly firm to the touch; compote is thick and chunky
Tip: Straining the compote removes excess moisture and concentrates the apricot flavor.
8
Cut and serve
- Once the pancake has cooled slightly, use a sharp knife to cut it into 4–8 wedges (depending on how large you want each piece).
- Transfer to a serving plate.
- Spoon the apricot compote over the pancakes.
- Serve warm or at room temperature, topped with a dollop of softened butter and sour cream or Greek yogurt if desired.
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Ready when: Pancakes are cut into even slices and arranged on the plate
Tip: For a fancier presentation, drizzle extra compote syrup around the plate and add fresh mint or a dusting of powdered sugar.

Good to know

Tips

Room-temperature ingredients blend smoothly and produce a more cohesive, tender batter. Cold cottage cheese and eggs won't incorporate fully.
The compote will continue to thicken as it cools. If it seems too thin after straining, return it to the Instant Pot on sauté mode for 2–3 minutes to reduce.
Cottage cheese pancakes have a delicate, custard-like crumb. They cut cleanly only after cooling slightly; cutting immediately while hot can cause crumbling.
For a fancier brunch, serve with a dollop of crème fraîche and a few candied apricot slivers on top.

Make ahead

Store batter (before folding in dry ingredients) in an airtight container in the fridge for up to 24 hours. Finish folding in the dry ingredients just before cooking. Apricot compote can be made 3 days ahead and stored in the fridge.

Storage & reheating

Room temperature (up to 4 hours): Cover loosely with parchment. Refrigerator (up to 3 days): Store in an airtight container; reheat gently on a steamer basket over simmering water for 3–4 minutes, or microwave for 20–30 seconds covered. Freezer (up to 2 months): Cool completely, wrap in parchment and foil, and freeze. Thaw overnight in the fridge and reheat as above. Apricot compote stores separately in the fridge for up to 5 days.

Substitutions

dried apricots, unsweetened → dried plums (prunes), dried peaches, or a mix of dried stone fruits. Adjust sugar to taste—plums are less sweet than apricots. Increase cooking time by 2–3 minutes if using whole prunes.
all-purpose flour → one-for-one gluten-free flour blend or spelled flour. Gluten-free blends may absorb slightly more liquid; reduce flour by 1–2 tbsp if the batter seems too thick.
cottage cheese, at room temperature → ricotta cheese (whole milk or part-skim) or Greek yogurt. Use the same volume. Greek yogurt will yield a slightly tangier, denser pancake; it works beautifully.
fresh lemon juice → fresh orange juice or a pinch of cardamom powder added to the compote. Cardamom pairs wonderfully with apricots; omit the lemon if using cardamom.