Cottage Cheese Pancakes are light, fluffy, and packed with protein, making them a delicious and nutritious way to start your day. With a slightly tangy flavor and creamy texture, these pancakes are perfect for breakfast, brunch, or even a post-workout meal. They’re easy to make, naturally gluten-free (depending on the flour used), and great for meal prep!
Why You’ll Love This Recipe
- High-protein breakfast – Cottage cheese adds protein and a creamy texture.
- Light and fluffy – These pancakes have a unique, slightly custardy texture.
- Easy to make – Quick to mix up with just a few simple ingredients.
- Customizable – Add fruit, spices, or a drizzle of syrup for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese (full-fat or low-fat)
- Eggs
- Flour (all-purpose, oat, or almond flour for gluten-free option)
- Baking powder
- Honey or sugar (optional for sweetness)
- Vanilla extract
- Salt
- Butter or oil (for cooking)
Directions
- Mix the Batter: In a blender or bowl, whisk together cottage cheese, eggs, flour, baking powder, honey, vanilla, and salt until smooth. (A blender makes the batter extra fluffy.)
- Heat the Pan: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour small scoops of batter onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and top with syrup, fruit, nuts, or Greek yogurt. Enjoy warm!
Servings and Timing
- Servings: 8-10 small pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Banana Cottage Cheese Pancakes: Blend in a mashed banana for extra sweetness.
- Savory Version: Skip the vanilla and honey, and add chives or shredded cheese.
- Chocolate Chip Pancakes: Stir in mini chocolate chips for a sweet treat.
- Gluten-Free: Use oat or almond flour instead of all-purpose flour.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in a skillet over low heat or microwave for 20-30 seconds.
FAQs
Can I make these without flour?
Yes! Use blended oats or almond flour for a gluten-free, low-carb option.
Do I need to blend the batter?
Blending makes the pancakes smoother, but you can mix by hand for a more textured pancake.
Can I use ricotta instead of cottage cheese?
Yes! Ricotta will give a similar creamy texture.
How can I make these fluffier?
Separate the eggs, beat the whites until fluffy, and fold them into the batter.
Are these pancakes good for meal prep?
Yes! They store and reheat well for quick breakfasts.
Can I make them dairy-free?
Use dairy-free cottage cheese and a plant-based milk alternative if needed.
What toppings go well with these pancakes?
Fresh berries, honey, maple syrup, nut butter, or cinnamon are great choices.
Can I make mini pancakes for kids?
Absolutely! Just pour smaller portions of batter onto the skillet.
How do I prevent pancakes from sticking?
Use a well-greased, non-stick skillet and don’t flip too early.
Are these pancakes keto-friendly?
Use almond flour instead of regular flour to keep them low-carb.
Conclusion
Cottage Cheese Pancakes are a high-protein, delicious, and easy breakfast option that’s both healthy and satisfying. Whether you enjoy them sweet or savory, they’re simple to make and perfect for meal prep. Try different toppings, variations, and flour options to make them your own, and enjoy a stack of fluffy, nutritious pancakes!
PrintCottage Cheese Pancakes
These Cottage Cheese Pancakes are light, fluffy, and packed with protein! With a slightly tangy flavor and a creamy texture, they make a nutritious and delicious breakfast that pairs perfectly with fresh fruit, syrup, or honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- ½ cup milk (or almond milk for dairy-free)
- ¾ cup all-purpose flour (or oat flour for a gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup (optional)
- ½ teaspoon vanilla extract
- Butter or oil for cooking
Instructions
-
Blend the wet ingredients:
- In a blender or mixing bowl, combine cottage cheese, eggs, milk, honey (if using), and vanilla.
- Blend until smooth (or leave slightly chunky for texture).
-
Mix the dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
-
Combine the batter:
- Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix).
-
Cook the pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
-
Serve & enjoy:
- Stack the pancakes and top with fresh fruit, syrup, yogurt, or a drizzle of honey!
Notes
- Extra Protein: Add 1 scoop of vanilla protein powder and an extra splash of milk.
- Gluten-Free: Use oat flour or almond flour instead of all-purpose.
- Sweeter Pancakes: Mix in mashed banana or ¼ cup applesauce.
- Make Ahead: Freeze cooked pancakes and reheat in a toaster for a quick breakfast!