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Cottage Cheese Pancakes
If you’re looking for a breakfast that is quick, easy, and perfect for the whole family, youāre 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:
- Whisk the dry ingredients together in a large bowl.
- Blend the wet ingredients until smooth.
- Gently stir the wet ingredients into the dry ingredients until fully combined.
- Heat a non-stick skillet over medium-high heat and add a little oil or butter of your choice.
- Cook pancakes under the edges are dry and golden brown. Flip, and continue cooking until the tops are soft to the touch.
- Remove from the pan, and continue cooking the remaining batter in batches.
- 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
More From Jar Of Lemons
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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!
Servings: 4 Servings
Calories: 326 kcal
Equipment
Ingredients
- 1 1/4 cup flour (all-purpose or whole wheat)
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 3 large eggs
- 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
- 2 Tablespoons coconut oil (melted and cooled)
- 1 Tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
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.
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- 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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Mabel Harris says:
Was skeptical about these pancakes as Iām not a pancake super fan. These changed my mind plus I eat the protein I need!
Jar Of Lemons replied:
I’m glad to hear this, Mabel. Thanks for the comment!
Elizabeth says:
These cottage cheese pancakes are amazing! I’m not usually a fan of cottage cheese, but these are an exception. So easy to make, too!
Jar Of Lemons replied:
Thanks, Elizabeth. I’m glad you enjoyed them!
Linda says:
The instructions say to combine wet to dry ingredients in the bowl. But your video looks like you combine in the blender. The blender would be so much easier! Is that what you do?
Christine McMichael replied:
I combine liquid ingredients in the blender and then pour them into the dry ingredients. But in a pinch, you could add the dry ingredients into the blender and pulse just until combined!
Aubree says:
Absolutely incredible. I was desperate for a quick “breakfast for dinner” solution with enough protein and I came across this recipe just in time. I have the pickiest kids ever, and they LOVED these. I almost cried happy tears as I served them seconds. Big smiles, happy tummies, overjoyed mama. Thank you so much.
Jar Of Lemons replied:
Wow, Aubree! Thanks so much for the review. I loved reading this!!
Susan Henderson says:
Definitely going to try this as I love cottage cheese pancakes. I have three different recipes I use and will add this one to my rotation. Thank you for sharing!
I add cinnamon to my recipes. Sometimes I also add some lemon
Zest and a bit of lemon juice. Adding blueberries to
the batter is my hubbyās favourite.
Kathryn says:
I made these and they were great! I used melted butter instead of the oil and they were a hit!
If I wanted to make these blueberry pancakes, how much would you add to the batter?
Thanks!
Christine McMichael replied:
So glad you loved these!! I would add about 1 cup of fresh blueberries š
MicheLle says:
So good but really ugly pancakes! Either I didnāt need that 3rd tablespoon of milk or the sweet rice flour or glutinous rice flour I used instead of APF was to blame but my pancakes were nearly impossible to flip after cooking for 2 minutes! I have a really bland palate though but I was still surprised that the 1 tablespoon of agave syrup I used was satisfactory! Didnāt work in my waffle maker so I went back to cooking in my well-oiled skillet. I also just used 1 tablespoon canola oil and 1 tablespoon of applesauce to cut back on oil which is why I was bummed about how much oil in the skillet I needed for cooking. I used my Pam avocado cooking spray. Will make again! I used the glutinous rice flour to make them mochi cottage cheese pancakes! I would say it was 90% successful! I have read other recipes and I thought yours called for 1/4 teaspoon of ground cinnamon so that went in! Thanks for sharing this keeper!
Alina Browne says:
I made this but with gluten free flour, and I had to use olive oil because I don’t have coconut oil right now. It turned out deliciou! However I forgot to read the whole recipe and due to how thick the gluten free flour makes the batter I accidentally made 4 big pancakes instead of 12 . I will attempt better measurements next time but I love it!
Jar Of Lemons replied:
So glad you enjoyed this, Alina! Thanks for the review. š
Tina says:
Hello, Is there any chance you could provide the cup ingredients in grams, as US cups and tablespoon measurements are different to Australian? Thanks
Devon says:
I made this in the blender (Vitamix) and subbed butter for coconut oil. Instead of making regular pancakes, I used a muffin tin and added cooked breakfast sausage. Cooked at 375 for maybe 15 minutes. So good!
Jar Of Lemons replied:
Sounds delicious! Thanks for the review š
Valerie Erickson says:
These are delicious and easy. Iāve made them several times and they come out great every time and my kids love them just as much as regular pancakes. Thank you!
Jar Of Lemons replied:
So glad to hear this, Valerie. Thanks for the review!
Julie says:
Love this recipe! Came out really well
Tricia K says:
Absolutely delicious!!! I was getting so burned out on the same ole breakfast and then I found these. Canāt wait to try more recipes from your website.
Jar Of Lemons replied:
Thanks so much, Tricia. I hope you enjoy more of my recipes š
JJ says:
These cottage cheese pancakes are amazing! My kids love them!! We also made the cottage cheese waffles from your website and another huge hit! We will make both on repeat. My kids have no idea thereās cottage cheese in these. Thank you for sharing your recipes!!
Kelly says:
Love the pancakes and so does my husband! Question- how much batter do you scoop out to get 12 pancakes?
Christine McMichael replied:
It’s about 1/4 cup per pancake! So glad you guys love the recipe š