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?!
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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!
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notes
- depending on your blender, you might not be able to half the recipe as there won’t be enough for everything to mix together. I found this is true with my Vitamix.
- if your blender is not very strong, I suggest blending the oats first to get a flour-like consistency and then adding the rest of the ingredients so they aren’t chunky.
nutrition
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Obsessed with these and I use low fat cottage cheese. Eat them every day lately!
Yay! Glad you love them, Jill!
Could you use egg whites over eggs?
I haven’t tried it. I feel like the fat in the egg yolks help give these pancakes more flavor and the right texture.
Really nice recipe. I don’t have a powerful blender (ie vitamix ) so I used oat flour instead (no need to pulverize whole oats) and just a touch of pea milk (I’m sure a splash of whatever milk you like would do). And used my waffle maker. Really tasted great and I think next time I’ll make a few extra to freeze to have available for a quick breakfast, so will just need to put in toaster on the frozen setting. So much better than buying toaster waffles from the grocery store, and healthier too.
Love to hear they work in a waffle iron! Thanks for trying them, Leigh!
Delicious! And I make with anywhere from fat free to 2% cottage cheese!
So glad to hear it! Thanks, Jill!
Really yummy! Couldn’t taste the cottage cheese or eggs, was quite plain (to be expected!) so I added a little bit of homemade Damson Jam. Would recommend recipe!
Yes, they aren’t too sweet and customizable to your liking. Glad you enjoy them, Kay!
I cheated and added a tablespoon of brown sugar and doubled the recipe! My family lived these!! Easy and basic recipe created a super yummy breakfast!
Yum, that sounds so good! Thanks for trying them, Laura!
I really wanted to like this recipe. I made it exactly how the recipe describes except I used maple extract instead of vanilla extract. The pancakes puffed up nice and turned golden brown but ended up being raw in the middle-yuck!. I returned them to the pan to cook further and then seved them. I couldn’t taste the cinammon or maple extract over the chunky oats and cheesiness. I smothered them in maple syrup to cover the texture issue, and still could barely choke these down. Not sure how mine came out so different than the many great reviews.
Sorry to hear they didn’t come out for you, Rebecca. Did you blend them? There shouldn’t be chunky oats or cheese thuds in them.
My son and wife love the pancakes, while my daughter is the picky one. I have made them on several occasions.
My family enjoys having protein pancakes for dinner. I have substituted cinnamon with pumpkin spice, nutmeg, or chocolate whey protein powder. I have also found that adding a little unsweetened almond milk on the bottom of the blender with the eggs helps the blending process go smoother than when the oats or cottage cheese are on the bottom.
Love those tips and additions you have done! Thanks for trying them Don and glad your family enjoys.