Cottage Cheese Pancakes

Cottage Cheese Pancakes

If you’re looking for a breakfast that is quick, easy, and perfect for the whole family, you’re in for a treat! These Cottage Cheese Pancakes are so delicious and the cottage cheese gives them a little more substance for fueling on full, busy days. Whether you’re whipping them up for a cozy weekend brunch or meal-prepping them ahead of time for speedy weekday breakfasts, these pancakes are one of my favorite recipes and I know you’ll love them, too!

Love cottage cheese? Try out my VIRAL Cottage Cheese Ice Cream recipe or my Protein Cookie Dough!

Why you’ll love this Cottage Cheese Pancakes Recipe

• Flavor – The taste is so good! And no, they don’t taste like cottage cheese at all. They’re fluffy, and almost decadent without any junky ingredients!
• Easy – With a simple ingredients list, blender, and one bowl, these pancakes come together in a snap! I love bringing my kids into the kitchen to help with easy recipes like this one.
• Extra Protein – The cottage cheese adds protein to these pancakes (15 grams per serving) without having to use protein powder. That means they’re great for a healthy high-protein breakfast idea and sustained energy throughout the day!!

Fluffy Cottage Cheese Pancake Recipe Ingredients

I love that most of these ingredients we have on hand on a regular basis! It makes it easy to throw these together without a ton of planning. Here’s what you need to make them:

• Cottage Cheese – You can use full-fat cottage cheese or low-fat cottage cheese for this recipe. Either one will work well.
• Eggs – Eggs are used as the binder in this recipe. You can substitute with Easy Flax Egg Recipe (Vegan Egg Substitute) if you prefer or have an egg allergy.
• Vanilla Extract – You will LOVE the added vanilla flavor in these pancakes. It makes them taste so good.
• Maple Syrup – The syrup adds a little maple flavoring but also acts as the sweetener in this recipe. It incorporates easily into the batter and gives a subtle rich sweetness. Adjust the amount based on your preferences.
• Flour – All-purpose flour is used in this recipe and creates tender but stable pancakes. A mix of all-purpose and whole wheat flour works great, too.
• Baking Powder – Baking powder provides the lift for ultra-fluffy, light pancakes!
• Coconut Oil – You can substitute the coconut oil with melted butter, melted vegan butter, or a neutral oil of your choice.
• Milk – Any type of milk will work in this recipe. Add more, one Tablespoon at a time, to thin out the batter if it is too thick.

Want to make these gluten-free? Use equal amounts of a 1:1 gluten-free flour blend.

How to Make Easy Cottage Cheese Pancakes

I use a high-speed blender to blend the wet ingredients into a smooth texture. It isn’t necessary, though, if you don’t mind having the curd texture in your pancakes! Here’s how to make cottage cheese pancakes:

1. Whisk the dry ingredients together in a large bowl.
2. Blend the wet ingredients until smooth.
3. Gently stir the wet ingredients into the dry ingredients until fully combined.
4. Heat a non-stick skillet over medium-high heat and add a little oil or butter of your choice.
5. Cook pancakes under the edges are dry and golden brown. Flip, and continue cooking until the tops are soft to the touch.
6. Remove from the pan, and continue cooking the remaining batter in batches.
7. Serve with toppings and maple syrup and enjoy!

Serving Cottage Cheese Protein Pancakes

These protein-packed pancakes can be topped with a variety of things to meet everyone’s personal tastes. Here are some ideas that my family loves:

• Fruit – Our whole family loves topping pancakes with fruit! Our favorites are sliced bananas, strawberries, blueberries, and raspberries.
• Nut Butter – A dollop of peanut butter, almond butter, or Nutella is so good on warm pancakes. It gets a little melty and adds flavor and satisfying creaminess.
• Jam – Have you tried jam made with chia seeds? It’s so good! And a healthy and sweet topping for pancakes.
• Syrups – Maple syrup is the winner for any pancakes in our house, but switching things up with a drizzle of chocolate or strawberry syrup is fun, too!

Tips for Making Pancakes with Cottage Cheese

Pancakes in general can be a little tricky if you don’t have experience. Here are some helpful tips that I’ve found make everything go much smoother:

• Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
• When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes.
• Use a non-stick pan or well-seasoned cast iron for easy-releasing cooked pancakes.
• After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

Storing

• Refrigerate – Store cooled leftover pancakes in an airtight container or bag in the refrigerator for up to 4 days.
• Freeze – Store the cooled pancakes in an airtight container or bag in the freezer for up to 2 months.
• Reheating – Reheat in the microwave from the fridge for 1 minute, or the freezer for 2 minutes.

More Pancake Recipes

• Mocha Protein Peanut Butter Pancakes
• The TASTIEST Greek Yogurt Pancakes
• Carrot Cake Pancakes Recipe
• 10-Minute Healthy Banana Pancakes

Healthy Protein Breakfast Ideas

• Blended Overnight Oats
• Blueberry Banana Protein Muffins
• Protein Banana Bread
• Vanilla Cream Protein Overnight Oats
• Protein Donuts

5 from 21 votes

Print Recipe

Cottage Cheese Pancakes

These Cottage Cheese Pancakes are easy to make and packed with extra protein. You won't even know they have cottage cheese inside them! Fluffy, light, and thick, these pancakes have a perfectly tangy and sweet flavor. Make this recipe in under 30 minutes for a delicious and healthy breakfast with 15g of protein per serving!

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 Servings

Calories: 326 kcal

Author: Christine McMichael

Equipment

• Blender
• Non-Stick Skillet

Ingredients

• ▢ 1 cup cottage cheese
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 Tablespoon maple syrup (plus more for serving)
• ▢ 1 1/4 cup flour (all-purpose or whole wheat)
• ▢ 2 teaspoons baking powder
• ▢ 2 Tablespoons coconut oil (melted and cooled)
• ▢ 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)

Instructions

• In a large bowl, combine the dry ingredients and whisk.
• Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
• Add the blended ingredients to the dry ingredients and stir gently.
• Stir in the coconut oil, maple syrup, and vanilla.
• Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.
• Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.
• Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!

Video

Notes

• This recipe makes about 12 pancakes total.
• Storing – Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.
• Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
• When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes.
• After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

 

Nutrition

Serving: 3 Pancakes | Calories: 326 kcal | Carbohydrates: 36 g | Protein: 15 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 149 mg | Sodium: 435 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 291 IU | Calcium: 203 mg | Iron: 3 mg

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