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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Cottage Cheese Pancakes
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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.
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Made exactly as written and they were great! The don’t taste raw in the center like some cottage cheese pancakes. They are satisfying with their texture and taste. Had them with some fruit on top after a workout and will make them again.
Thank you so much Kim!