Start your day with a protein-packed breakfast, these are Cottage Cheese Pancakes. Soft and fluffy, these melt-in-your-mouth protein pancakes are also healthy and simple to make.
I've always been of the opinion that cottage cheese is underrated. Healthy, high protein and low in calories, cottage cheese is a cheap food with endless uses. It's perfect as a snack, for a light dinner or lunch. And even for breakfast, because if you didn't know it already: cottage cheese can be enjoyed in sweet dishes as well.
Like in my chocolate ice cream and these cottage cheese protein pancakes. Or I should rather say, the BEST healthy pancakes ever.
Why these are the best healthy pancakes?
Here at home we make this recipe every week. From taste to nutritional benefits, we're both fond of cottage cheese pancakes and think they are indubitably the best healthy pancakes ever. Wondering why?
- They are packed with protein, but no need for protein powder. Boasting over 13 grams of protein per serving, making pancakes with cottage cheese is a great way to get a balanced breakfast without protein powder.
- This recipe is lower in carbohydrates. As it requires much less flour than the traditional, the recipe for cottage cheese pancakes suits those who follow a low carb diet.
- This is a nutrient-dense breakfast. Cottage cheese is not only high in protein but it also contains essential nutrients such as calcium, phosphorus, selenium, and vitamin B12. Moreover, as it uses oats, this recipe is high in dietary fibers.
- They are quick and easy to make. Whipped up in a bowl in under 5 minutes, these may be the easiest healthy pancakes ever.
- Cottage cheese pancakes are highly versatile. This recipe is quite basic, so that it can be customized to your likings. Add a hint of cinnamon, chocolate chips or raisins and you'll end up with a completely new breakfast. Of course, let's not forget the toppings. The ways how you can top these pancakes are literally endless!
Last but not least: these protein pancakes are FLUFFY and IRRESISTIBLY DELICIOUS. Prepare yourself for a melt-in-your-mouth breakfast experience!
The ingredients
This cottage cheese pancake recipe only requires six simple ingredients. You probably have everything in your kitchen: cottage cheese, egg, flour, maple syrup, vanilla extract and baking powder. Do you want to learn more details? Keep on reading.
- Small curd cottage cheese: The main ingredient in this recipe, be sure to use small curd cottage cheese. They mix better with the batter and almost melt in pancakes when cooked. Although both full-fat and low-fat products work, I recommend full-fat cottage cheese; it has a richer taste and a better texture.
- Egg: eggs make your pancakes softer, tastier and helps bind the batter.
- Oat flour: To make the pancakes more wholesome and nutritious, this recipe uses oat flour. It's packed with dietary fibers, vitamins and minerals. As an alternative, replace with whole wheat flour, spelt flour, all purpose flour or gluten-free flour.
- Maple syrup: Acting as the main source of sweetness, maple syrup is a healthier and less processed alternative to sugar. You can replace with honey, agave syrup, date syrup or granulated sweeteners.
- Vanilla extract: This adds an extra layer of flavor, elevating the taste profile of your protein pancakes.
- Baking powder: As leavening agent, baking powder ensures that your pancakes rise to fluffy perfection.
What cottage cheese for pancakes?
As it is the key ingredient in the recipe, picking the right type of cottage cheese is a crucial step in making the best pancakes. My recommendation is to use a small-curd or medium-curd cottage cheese. Here's why these varieties are preferred over large-curd cheese:
- Texture: Small-curd or medium-curd cottage cheese blends more smoothly into the pancake batter, resulting in an even texture. The smaller curds distribute throughout the batter without lumps, providing a consistent texture in the pancakes.
- Binding: Small-curd or medium-curd varieties easily incorporate into the batter, helping bind the ingredients without chunks of cheese.
- Melting: Cottage cheese with smaller curds tends to melt more easily when cooked, which gives better pancakes with a melt-in-your-mouth texture.
If small or medium curd varieties are not available, you can still make these protein pancakes with large-curdle cottage cheese. However, before mixing the batter I recommend blending the cheese until it gets smooth.
Full fat or low fat cottage cheese?
When making cottage cheese pancakes, you can select between low-fat or full-fat products. Although both work, full-fat versions are generally preferred. That's because the fat content affects the richness, flavor and texture.
How to make cottage cheese pancakes
The best part about this cottage cheese pancakes recipe? It's so quick and simple that it is whipped up in minutes in one bowl. All you have to do is preparing the batter, cooking and enjoying!
Step 1: Make the pancake batter
In a mixing bowl, add the cottage cheese and combine with the egg, the maple syrup and half teaspoon vanilla extract. Stir well until you get a smooth mixture. Add into the wet mixture the oat flour and the baking powder, then stir to combine. What you should get is a smooth pancake batter free of lumps.
Step 2: Cook the cottage cheese pancakes
Pour one large scoop of batter into a hot and greased skillet. Cook over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden brown. Serve with your favorite toppings and enjoy!
How to store cottage cheese pancakes
Leftover pancakes can be stored in the refrigerator or in the freezer.
- Fridge: Let cool, then place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a pan.
- Freezer: Let cool completely, then line the leftovers over a baking tray and freeze for about 2 hours. After two hours, place in a freezer bag and freeze for up to 2 months. Freezing in two batches ensures that the cheese pancakes do not stick together in the bag. Before eating, reheat in the microwave or toaster until they’re soft and fluffy.
Serving ideas
Here are some ways how you can serve cottage cheese protein pancakes and indulge in a delightful breakfast experience. Feel free to mix and match these ideas or come up with your own combinations!
- Fresh fruit: Top your pancakes with a variety of fresh fruits like strawberries, blueberries, raspberries, fresh berries or banana.
- Greek yogurt and honey: Serve with a dollop of Greek yogurt on top, drizzled with honey over it.
- Maple syrup and cinnamon: A great classic, crown your stack with pure maple syrup and a sprinkle of ground cinnamon.
- Nut butter and chopped nuts: Spread a layer of your favorite nut butter or top with a sprinkle of chopped nuts like walnuts, almonds, or pecans.
- Cottage cheese and jam: Top with more cottage cheese and add a spoonful of your favorite jam.
Recipe tips
Here are some tips on how to make the best cottage cheese pancakes:
- Use the right cottage cheese. Opt for small-curd or medium-curd cottage cheese with full-fat content. These varieties give better taste and texture.
- Blend the ingredients, if it is necessary. If you only have large-curd cheese, add all ingredients to a blender or food processor and process until smooth.
- Adjust the sweetness to your likings. When it comes to maple syrup or honey, add as much as you feel necessary.
- Preheat and grease the pan: Preheat and slightly grease your skillet before cooking the pancakes. This ensures even heat distribution and prevents sticking.
- Make smaller pancake. Keep the pancakes relatively small in size, around 4-6 inches in diameter. Smaller pancakes are easier to flip and cook more evenly. Also, don't overcrowd the pan when preparing breakfast.
More healthy pancake recipes
- Healthy Greek yogurt pancakes for one
- Healthy sheet pan pancakes
- Protein pudding pancakes
- Protein pancakes without banana
- Protein pancake pizza
- Cottage cheese pancakes (Syrniki)
- Low carb coconut flour pancakes
- Keto chocolate protein pancakes
Cottage Cheese Pancakes
Ingredients
- 1 egg large
- 120 grams (½ cup) small-curd cottage cheese see notes*
- 1 to 2 tbsp maple syrup or honey, to taste
- ½ tsp vanilla extract
- 50 grams (½ cup) oat flour or preferred flour
- ½ tsp baking powder
Instructions
- In a mixing bowl, add cottage cheese, egg, maple syrup and vanilla extract. Stir well until you get a smooth mixture.
- Add oat flour and baking powder into the wet mixture and stir to combine, until you get a smooth pancake batter.
- Pour one large scoop of batter into a hot and greased pan. Cook cottage cheese pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve with your favorite toppings and enjoy!
Notes
- This recipe requires small-curd cottage cheese. If you only have large-curd cottage cheese, I recommend blending it before preparing the pancakes.
- I recommend making protein pancakes with full-fat cottage cheese, as it has a richer taste than low-fat alternatives.
Nutrition
Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.
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Liza Ho
Very fluffy and delicious idea to make pancakes🥰😋