I’m a huge fan of cottage cheese – I love it mixed in overnight oats, making cottage cheese bowls, in smoothies, mixed with scrambled eggs, and topped on rice cakes. But these cottage cheese pancakes might be a new favorite!
Even if you don’t like cottage cheese, you will love these! They are light, perfectly fluffy, super easy to make, and filling! And hello, they are pancakes. Who doesn’t like pancakes?!
The best thing yet, they are an easy way to add protein to your diet! We all know getting enough protein can be tough. But when you are eating things like pancakes, it seems effortless.
I love making these for an easy breakfast or for a post-workout meal. The recipe makes 2 servings, but adjust the serving size for your needs and goals. And of course, top them with all your favorite toppings!
Why we love these cottage cheese pancakes
- easy to make – just throw everything into the blender to make the batter!
- whole ingredients – made with healthy ingredients you probably already have at home
- 25 grams of protein per serving – the cottage cheese plus the eggs add a nice natural source of protein without any protein powders.
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
Are cottage cheese pancakes healthy?
Yes, cottage cheese pancakes can be a great addition to anyone’s diet. Cottage cheese is known for being a high-protein food while still being relatively low in calories. It is also full of vitamins and minerals like B vitamins, calcium, phosphorus, and selenium.
By adding them to pancakes, we are naturally adding a great source of protein. These pancakes are also gluten-free and have 0 grams of sugar for a healthy and balanced way to start your morning.
Ingredients
- cottage cheese – I like using full-fat as I find it yields fluffier pancakes. I love the brand good culture.
- eggs
- rolled oats – these are going to act as the “flour” of the recipe
- cinnamon
- baking powder
- vanilla extract
- butter, oil, or cooking spray for cooking
How to make cottage cheese pancakes
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-mix. Let sit for 5 minutes. It should be pretty thick.
- Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes. Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won’t be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown. You will probably have to cook in batches depending on your pan size.
- Enjoy! Top with your favorite toppings and enjoy!
Why are my pancakes not fluffy?
If your pancakes are not fluffy, it’s because you blended them for too long. I find that 30 seconds is the maximum time for the dry ingredients to just be incorporated. If over-mixed the batter can break down too much and cause it not to be as fluffy.
Make them gluten-free
Use certified gluten-free oats to make them gluten-free.
Toppings
What are pancakes without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter
- fresh fruit – strawberries, blueberries, or sliced bananas
- butter
- cinnamon
Storage and reheating
- refrigerator – store leftover pancakes in an airtight container in the fridge. Pancakes should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a freezer bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you put them in a bag/container. Defrost in the fridge overnight.
- reheating – when ready to heat them up, pop them in the microwave or toaster.
Substitutions and additions
- cottage cheese – I like using full-fat as I find it yields fluffier pancakes, but you can try low-fat or fat-free. It doesn’t matter if you use large or small curd cottage cheese.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work.
- rolled oats – quick cooking oats will work instead of rolled. I have not tried this, but you should be able to use oat flour, a gluten-free flour mix, or whole wheat flour instead of rolled oats. Just add them to the blender, but you will probably not need to blend as long.
Here are some additions you can add to your pancakes as well:
- chocolate chips
- sliced bananas, berries, or chopped fruit
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – for extra chocolate
More healthy breakfast recipes
- protein pancakes
- cottage cheese bowl 2 ways
- coffee overnight oats
- cauliflower oatmeal
- smoked salmon breakfast bowl
- yogurt bowl
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Cottage Cheese Pancakes
equipment
ingredients
- 1 cup cottage cheese (220 grams) – I recommend full-fat
- 2 large eggs
- 1 cup rolled oats (100 grams)
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 2 teaspoons vanilla extract
instructions
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend. Let sit for 5 minutes. It should be pretty thick.
- Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won't be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.
- Enjoy! Top with your favorite toppings and enjoy!
Grace says
Hi there, I think there’s a mistake with the calorie of this recipe. When I put all the ingredients into my tracking app, the whole recipe comes out to around 759 calories, and 48.9 grams of protein. Am I missing something here?
They were pretty tasty though.
Grace says
Just to clarify, I was using 2% cottage cheese for this, and it came out as 759.
Kati Leombruno says
These are amazing! They have been a staple in my diet while trying to increase protein intake.
Kelly says
So happy to hear it! Thanks, Kati!
Cory Crockett says
YUM! Been trying to get more protein into my diet and these hit the spot for breakfast! I only had low fat cottage cheese so I can’t wait to try them again with full fat. Thanks Kelly!
Kelly says
So glad you enjoyed them, Cory! Thanks for trying them!
Sarah says
This recipe is fantastic! Not only are the macros great, but it’s really tasty and the portions are generous. My new go-to protein pancake recipe!
Kelly says
So happy to hear that Sarah! Thanks for trying them!
Dad says
They are tasty
Kelly says
Glad you enjoyed them!
Kelly Parton says
So good!!! My kids and I absolutely love these. Sometimes I add a scoop of vanilla protein powder as well. Highly recommend!
Kelly says
Love the hear the addition of protein powder works well and they are such a hit with everyone. Thanks, Kelly!