This post may contain affiliate links. Read our disclosure policy.
Make fluffy cottage cheese pancakes with a few simple ingredients to up the protein and nutrients! They’re packed with 15g of protein per serving and kid-approved. The perfectly crispy edges and fluffy center will make these your go-to pancake recipe.
Cottage cheese pancakes are the best quick breakfast to keep meal prepped. Even if you don’t like cottage cheese you’re going to LOVE these quick homemade pancakes.
You blend up the cottage cheese with milk so it’s smooth and creamy. It’s a similar texture to ricotta pancakes or greek yogurt pancakes at this point. But with even more protein!
Cooking with cottage cheese is a staple in our house. We make cottage cheese bagels, cottage cheese queso, and cottage cheese flatbread regularly.
And even after testing this recipe 7 different times to get them just right, my kids still request them.
If you aren’t on the bandwagon already, these cottage cheese protein pancakes will change your mind! I just used these to make breakfast tacos (pancakes as the shell!) with scrambled eggs and frozen sausage and I had a 35g protein breakfast in minutes!
Ingredients You Need
Here are the simple ingredients you need to make this cottage cheese pancake recipe. Skip to the recipe card for exact measurements.
- Cottage cheese: I recommend full fat or 2% over low fat cottage cheese.
- Milk: any kind of milk will work.
- Vanilla extract and salt: for flavor!
- Maple syrup: to sweeten the batter, and to pour on top.
- Eggs: helps bind it all together and adds more protein.
- Flour: I used gluten-free 1:1 flour and all purpose flour in my testing with great results. I haven’t tried it, but I’m going to try oat flour next.
- Baking powder and soda: to help them rise for a fluffy texture.
How to Make Cottage Cheese Pancakes
Here are the quick steps with photos to make cottage cheese pancakes! Skip to the recipe card for the exact instructions and measurements.
- Blend cottage cheese: blend the cottage cheese with milk to bread up the curds.
- Dry ingredients: mix the dry ingredients in a large bowl to combine.
- Combine batter: make a well and pour the wet ingredients, including the cottage cheese mixture into the center. Mix it all together until it’s combined, being careful not to over mix. Let it rest for at least 15 minutes.
- Cook: preheat a griddle to 350 and grease gently with nonstick spray. Scoop or pour 1/4 cup of pancake batter onto the griddle. Cook for 2-4 minutes, until the edges set and bubbles pop on the surface. Flip and cook for another 2-3 minutes.
Toppings and Mix-Ins
- Fresh fruit: blueberries, raspberries, strawberries are great options.
- Fruit syrup: try blueberry syrup on top or a naturally sweetened strawberry compote!
- Lemon poppy seed: mix lemon zest and poppy seeds into the batter.
- Chocolate chips: stir in chocolate chips for extra sweetness. I like Lily’s chocolate chips.
- Nuts or nut butter: dollop peanut butter or almond butter on top for some healthy fats. Crunchy chopped nuts or slivered almonds are great to sprinkle on.
- Butter and maple syrup: the classic pancake toppings!
Tips for the Best Homemade Pancakes
- Make sure your baking powder and baking soda aren’t expired. If they’re older than 6 months, get new ones!
- Use a nonstick pan or griddle and grease it between each batch.
- Let the pancake batter rest. This helps the baking powder activate for fluffy pancakes.
- Don’t make the pancakes too large. Using 1/4 cup batter is the perfect amount. They spread slightly in the first couple minutes.
- Wait to flip them until the edges are fully set and the bubbles start to pop on the surface.
- Don’t stack the cooked pancakes right out off the griddle. Let them cool in a single layer or the steam can make them soggy and deflate them.
How to Store
Store leftover pancakes in an airtight container in the fridge for up to 5 days. Cottage cheese pancakes freeze well for up to 3 months. Store them in a freezer bag or airtight container.
To reheat, pop them in the toaster from frozen until they’re heated through. I’ve also reheated them in the microwave for 30-60 seconds!
More cottage cheese recipes: cottage cheese protein bagels, cottage cheese flatbread, 3-ingredient cottage cheese queso, cottage cheese toast, or cottage cheese ranch dip.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Cottage Cheese Pancakes
Save this Recipe!
Instructions
- Mix the flour, baking powder, baking soda, and salt in a large bowl.1 cup all purpose, 1 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Blend the cottage cheese and milk in a blender until smooth. Make a well in the center of the dry ingredients and pour in the cottage cheese mixture along with the eggs, vanilla, and maple syrup.1 cup cottage cheese, 3/4 cup milk, 2 large eggs, 2 teaspoons pure vanilla extract, 2 Tablespoons maple syrup
- Stir with a wooden spoon or spatula until combined. Do not over mix, some small lumps are okay. Let the batter rest for 10-15 minutes to help the baking powder activate for fluffy pancakes.
- While it’s resting, heat a griddle or nonstick pan over medium heat and melt butter or spray with nonstick spray. Scoop or pour 1/4 cup of the batter onto the hot pan. Cook for 2-3 minutes until the edges are set and bubbles start to form and pop all over the surface of the pancakes. Flip and cook on the other side for 2-3 minutes until golden brown. Re-grease the pan between batches and repeat with the remaining pancake batter.
- Serve with your favorite toppings and enjoy! Leftover pancakes stay fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Equipment
- Nonstick pan or griddle
- Blender or Food Processor I used a small personal blender
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great flavor. I’ve tried other cottage cheese pancake recipe’s this is my favorite. Also I loved the instructions with dry ingredients and wet ingredients each having their measurements beside them no need to go back and look what’s the measurement.
So glad to hear that! I tested this so many times to get it just right. I loveeee having the amounts next to the instructions. Makes it easier!
Question: what can be substituted for the eggs? Just found out I have food allergies–one is egg yolks. thanks!
Hey Patti! I haven’t tried this without eggs, but you could try an egg substitute (Bob’s Red Mill has one) or something like Just Eggs. You could also try a little cornstarch or 1/4 cup applesauce. If you try any of those let me know, I’m sure others would love to hear what works! Thanks!
These are delicious! Such an easy breakfast to make-ahead. I take them to work and eat with peanut butter instead of syrup! I also added a scoop of vanilla protein powder and an extra tablespoon of milk seemed to be enough to compensate for that!
Thanks for sharing that variation, Abbey!!