Cottage cheese pancakes? You betcha! They're thick, fluffy, and packed with 7 grams of protein each. They have a delicious sweet vanilla flavor—you can't taste the cottage cheese!
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This cottage cheese pancakes recipe is a delicious high-protein breakfast. Thanks to the cottage cheese and eggs, each pancake packs in 7 grams of protein! Better yet, the pancakes don’t actually taste like cottage cheese. Instead, they’re perfectly fluffy, moist, and filled with a lightly sweet vanilla flavor. Pass the maple syrup, please!
I’ve been hesitant to use cottage cheese in sweet recipes ever since I tried cottage cheese cookie dough a few years ago (it was…not for me). But recently, I realized I’ve been adding cheese to pancakes for years in my lemon ricotta pancakes recipe. If I blended the cottage cheese, how different would it be?
As soon as I tested this recipe for the first time, I wondered why I hadn’t been making cottage cheese pancakes all along. Blended with the wet ingredients, the cheese disappears into the batter, making it thick, light, and puffy. Fast forward to now, and this recipe has become a regular breakfast treat in our house. It’s easy to make, super satisfying, and a hit with both adults and kids. I hope you love it as much as we do!
Cottage Cheese Pancakes Ingredients
You need 8 simple ingredients to make this fluffy cottage cheese pancakes recipe:
- Cottage cheese, of course! It makes the pancakes insanely fluffy, packs them with protein, and adds the subtlest tang. I recommend using full-fat cottage cheese for the moistest texture and richest flavor, but in a pinch, low-fat cottage cheese will work too.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder and eggs – They help the pancakes puff up as they cook.
- Vegetable oil or melted butter – For moisture and richness. I’ve also made these with olive oil, and it works great if you don’t mind a slight olive oil flavor.
- Maple syrup – You’ll blend some into the batter for sweetness. I also love serving them with more on top!
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cottage Cheese Pancakes
This recipe has 4 simple steps:
- Whisk together the dry ingredients: the flour, baking powder, and salt.
- Blend the wet ingredients: the cottage cheese, eggs, oil, maple syrup, and vanilla. The cottage cheese curds will disappear as you blend, becoming creamy and smooth.
- To make the pancake batter, add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
- Cook the pancakes. Working in batches if necessary, cook them on a non-stick skillet or griddle until puffed and golden brown, about 2 minutes per side.
Enjoy!
Recipe Tips
- The batter will be thick. These cottage cheese pancakes have a very thick yet light and fluffy batter. If you’re used to making traditional homemade pancakes, it will seem much thicker than you’re used to (I kind of spread it in the pan instead of pouring it). Try cooking one test pancake—you might be surprised how nicely the pancakes cook, even with such a thick batter. If the batter still seems too thick or dry to work with, add milk, 1 tablespoon at a time, as needed to loosen it.
- Adjust the heat as needed. I almost always turn down the heat as I’m cooking these cottage cheese pancakes. I start with it on medium-low, but as my pan builds up residual heat, I reduce it to low so that the outsides of the pancakes are browning at the same rate that the middles are cooking through.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Pop them in the microwave or toaster to reheat.
For longer storage, freeze the pancakes for up to 3 months. They thaw nicely in about 30 seconds in the microwave for an easy breakfast.
What to Serve with Cottage Cheese Pancakes
I love serving these cottage cheese pancakes with maple syrup and fresh fruit. Top them with whatever you have on hand—sliced bananas, blueberries, raspberries, strawberries, etc. They’re also wonderful with a fruit compote like my strawberry compote or blueberry compote. In that case, feel free to skip the maple syrup!
For even more protein, serve them with a dollop of Greek yogurt or a slather of peanut butter too.
Looking for more protein pancake recipes? Try these oatmeal protein pancakes with Greek yogurt next!
Cottage Cheese Pancakes
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 cup whole milk cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup, plus more for serving
- 2 tablespoons vegetable oil or melted unsalted butter, plus more for brushing
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a blender, combine the cottage cheese, eggs, maple syrup, oil, and vanilla. Blend until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
- Heat a nonstick skillet over medium-low heat and brush lightly with oil or butter. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter for each pancake into the skillet. The batter is thick and fluffy, so I use a rubber spatula to help scoop it out of the measuring cup and spread it in the pan. Cook for 2 minutes per side, or until puffed, golden brown, and cooked through. Repeat with the remaining batter, reducing the heat to low as needed if the pancakes are browning too quickly.
- Serve with maple syrup.
Your cottage cheese pancakes are fantastic!!
Absolutely delicious, light and fluffy. I topped them with strawberries and blueberries in a butter and sugar syrup. It’s my husband’s 70th birthday and these were perfect for a celebration. I’m sorry I can’t post a photo.
Just made these and they are wonderful! So fluffy. So light. So delicious. Will be serving them with my rhubarb compote. 1/3 cup was a little big for my liking so used a 1/4 cup measure. One is enough for my breakfast, so I’ve got 9 days worth – lucky me!!
Hi Rose, these would be amazing with rhubarb compote! I’m so glad you’re enjoying them.
Having these for dinner tonight made with cinnamon and ginger and topped with applesauce.
Yum!
made this today. Was nicely surprised how their fluffiness stayed. I find with MOST recipes for pancakes that tout how they’ll stay, don’t. I’ve been searching for a nutritious breakfast pancake that stays fluffy & tases good. I found it with this recipe. Hurrah I have to admit; I MIGHT try beating some of the egg whites & folding them in cause that’s my thing…! THANKS FOR THIS. My BEST, Nancy
So glad you loved the recipe, Nancy!
This recipe was so yummy! I ended up baking this in an 8×8 pan, it turned out super fluffy! My hubs made a vanilla protein & Greek yogurt “icing” and it was like having cake for breakfast. Will definitely make again!
This is a great idea, Jessica! I’d love to try it – at what temp did you bake them?
Whooaaa what a fun idea! I’m going to have to try this!
This recipe was a huge success! I made it this morning for my 4 teens (I doubled the recipe). My kids love that the pancakes are high in protein. They said they tasted the same – or even better – than “regular” pancakes!
I’m so glad it was a hit, Sarah!
Hi.
Think I could have success w oat or almond flour? These look good, but I need a gluten free approach.
Thanks- I love your recipes
Hi Maggie, I haven’t tried this recipe with oat or almond flour, so I’m not sure how it would work. I feel more confident suggesting a 1-to-1 gluten-free flour blend in place of the AP flour. I generally get great results with King Arthur’s in baking recipes.
Can this batter be used to make waffles, too?
Hi Sierra, I haven’t tried that, but it might work!
Is the serving size actually 1 pancake? 7 grams of protein for a meal is not “high protein”. In your photo you’ve got them stacked high! I would probably want to eat at least 2, possibly 3 – then it would be high(er) protein.
Also, can the all-purpose flour be substituted with oat or almond flour?
Hi Brenda, we calculated nutrition facts for 1 pancake because we thought it would be most useful to people. The number of pancakes you choose to eat in a serving is up to you. We haven’t tried this recipe with oat or almond flour, so I’m not sure how it would work.
Can these pancakes be frozen?
Hi Glenda, yes! They freeze well.
Question for ya, I have been making my pancakes with Einkorn Pancake Mix ~ do you think just adding a cup of CC would be ok? I would think so ~ I really like the Einkorn alot ~
Hi Joey, hmm it’s hard to say without seeing the mix, but it might work to use blended CC in place of any milk you’re adding to your pancakes, or use a mix of half cottage cheese and half milk.