Cottage Cheese Pancakes 

If you’re craving fluffy pancakes that are also nourishing and packed with protein, these cottage cheese pancakes are about to become your new favorite breakfast. Soft, light, and slightly tangy from cottage cheese, they’re a delicious twist on classic pancakes that keep you full longer — without sacrificing flavor or texture.

These pancakes are:

• High in protein
• Easy to make with pantry staples
• Tender and fluffy
• Great for meal prep
• Kid-approved (seriously)

Whether you’re serving them with fresh fruit, maple syrup, a dollop of Greek yogurt, or a smear of nut butter, they’re a breakfast that genuinely feels good to eat.

Why You’ll Love These Cottage Cheese Pancakes

Here’s what makes these pancakes a breakfast favorite:

• High protein thanks to cottage cheese & eggs
• Light, fluffy texture that still holds up to toppings
• Quick & beginner-friendly
• Works for breakfast, brunch, or post-workout fuel
• Easily gluten-free if you use gluten-free flour

Love high-protein breakfasts? Try Chocolate Baked Oats for a cozy twist.

Ingredients

Cottage cheese

Use small curd if you can. It blends easier. Full-fat gives the best taste. Low-fat works too.

Eggs

Eggs hold the batter together. They also help the pancakes puff a bit.

Flour

All-purpose flour is the easiest choice. It gives structure so the pancakes flip well.

Baking powder

This helps the pancakes rise. It keeps them light, not dense.

Salt

A small pinch makes the flavor pop. Do not skip it.

Vanilla (optional)

Vanilla adds warmth. It makes them smell like a bakery.

Sweetener (optional)

A little sugar, honey, or maple syrup is enough. You can also skip it and sweeten with toppings.

Butter or oil for the pan

Butter gives the best flavor. Oil works if you want less browning.

Simple ratio tip: If your batter looks too thick, add a splash of milk. If it looks too runny, add a spoon of flour.

Ingredient Swaps

• No all-purpose flour?
• Use whole wheat flour for a nuttier taste. Add a splash of milk if it gets thick.
• Use oat flour for a softer bite. It can be more fragile, so flip gently.
• Want gluten-free?
• Use a 1:1 gluten-free baking blend. Pick one made for baking.
• No cottage cheese?
• Ricotta can work. The taste is mild and the texture is smooth. The pancakes may be softer, so cook a bit longer.
• Want extra flavor?
• Add lemon zest for a fresh lift.
• Add cinnamon for cozy flavor.
• Add mini chocolate chips for a treat.
• Want more protein?
• Add one spoon of plain Greek yogurt. Or add one extra egg white.

Equipment Needed

• Large bowl
• Fork or whisk
• Blender or food processor (optional, for smoother batter)
• Measuring cups and spoons
• Nonstick pan or griddle
• Spatula
• Plate and clean towel (to keep pancakes warm)
• You can make these with just a bowl and fork. The blender is only for a super smooth batter.

How to Make Cottage Cheese Pancakes

Step 1: Mix the wet parts

Add cottage cheese and eggs to a bowl. Whisk well. If you want a smooth batter, blend this for 10–15 seconds.

Step 2: Add the dry parts

Add flour, baking powder, and salt. Add vanilla or sweetener if using. Stir until just mixed.

Do not overmix. Stop when you do not see dry flour. A few small lumps are fine.

Step 3: Rest the batter

Let it sit for 5 minutes. This helps the flour soak up liquid. It also makes flipping easier.

Step 4: Heat the pan

Set a nonstick pan on medium heat. Add a little butter or oil. When it sizzles, the pan is ready.

Step 5: Cook the first side

Scoop batter into the pan. Use about 1/4 cup per pancake. Keep them small. Small pancakes flip better.

Cook for 2–3 minutes. Look for bubbles on top. Look for edges that look set.

Step 6: Flip and finish

Flip gently. Cook the second side for 1–2 minutes. They should be golden and firm.

Step 7: Keep warm

Move pancakes to a plate. Cover with a towel. Repeat with the rest of the batter.

Quick topping ideas

• Butter + maple syrup
• Greek yogurt + berries
• Peanut butter + banana
• Honey + cinnamon
• Scrambled eggs + avocado (yes, it works)

Recipe Tips For Success

Keep them small

Big pancakes look nice. But they break easier. Small ones flip clean.

Use medium heat

High heat burns the outside and leaves the middle raw. Medium is your friend.

Let the batter rest

Five minutes matters. It thickens the batter. It also makes the texture better.

Smooth or chunky? Choose on purpose

If you like a classic pancake feel, blend the cottage cheese. If you like small soft curds, skip blending.

Do not press them down

Pressing makes them dense. Let them cook. Let them rise.

Test one pancake first

Your first pancake teaches you everything. If it is too thick, add a splash of milk. If it spreads too much, add a spoon of flour.

Add mix-ins the smart way

If you add berries or chips, sprinkle them on top after you pour the batter. This keeps the batter from getting messy and helps even cooking.

Kid-Friendly Options

• Cut pancakes into fun shapes using cookie cutters.
• Add mini chocolate chips or sprinkles to the batter for extra excitement.
• Create a “pancake sandwich” using two mini pancakes with yogurt or peanut butter in the middle.
• Set up a topping bar with fruit, nut butter, syrup, and cottage cheese for kids to customize.
• Make bite-sized versions using a mini muffin tin or by spooning small circles of batter onto the skillet.

Storage + Reheating

Fridge

Let pancakes cool first. Store in a tight box. Keep in the fridge for 3 to 4 days.

Freezer

Freeze in a single layer first. Then move to a freezer bag. They keep well for up to 2 months.

Reheat

• Toaster: Best for crisp edges.
• Pan: Add a tiny bit of butter and warm on low.
• Microwave: Fast, but softer. Heat in short bursts.

Do not store them warm. Steam makes them soggy.

Frequently Asked Questions

You May Also Like