These easy Cottage Cheese Pancakes are the perfect high protein breakfast. With crisp edges and a soft melt-in-your-mouth center, you'll never guess they are healthy, flourless and packed with 26 g of protein!
If you are looking for more high recipes with cottage cheese, you will love my cottage cheese banana bread, my cottage cheese cheesecake and my cottage cheese cookies.
I've always been of the opinion that cottage cheese is underrated. Healthy, high protein and low in calories, it's a cheap food with endless uses. It's perfect as a snack or dessert, for lunch or dinner in a rich cottage cheese Alfredo pasta, and also for breakfast. We start our day with either these protein pancakes or with cottage cheese flatbread at least one a week!
Thankfully, social media are finally giving credits to this nutritious food. It all started with the viral cookie dough and went on with keto flatbread. Now everyone loves cottage cheese, especially those who aim to eat more protein without protein powder. One cup of cottage cheese provides more than 30 g of high quality protein.
And do you know what's so good about it? When mixed with other ingredients, it doesn't taste too cheesy. And if you're not a fan of the texture, blend it to make this blender cottage cheese pancake recipe!
Why you will love this recipe
- Healthy and high protein. Boasting over 26 g of protein per serving, they are the perfect post workout breakfast without protein powder. Additionally, since they contain oats, they are also rich in fiber, minerals and vitamins. Suitable for low carb and gluten-free diets!
- Quick and easy. Whipped up in a blender in under 5 minutes, these may be the easiest healthy pancakes ever. You can also prepare them in a bowl using flour as a replacement for oats.
- Fluffy and delicious. Have a bite and experience a taste of paradise. They're ridiculously fluffy and melty in the center, with crispy edges that will have you hooked. Kids and picky eaters will all love how tasty they are.
- Customizable and versatile. Whether sweet or savory, this recipe offers plenty of room for creativity. You will love them with additional mix-ins, such as raisins, walnuts and chocolate chips.
- Meal prep friendly. Cook a batch of cottage cheese oat pancakes ahead and you'll have breakfasts for the week. They store well in the fridge and can also be frozen for a ready-to-eat meal.
Ingredients
- Cottage cheese. I recommend whole milk full fat cottage cheese, it provides a rich taste and fluffy texture. To reduce calories, you can also use low fat 2% cottage cheese but avoid nonfat. Small curd or large curd does not matter, as long as you blend it.
- Eggs. Whole eggs help bind the batter and enrich all flavors. I tried this recipe with only egg whites, but the pancakes turned out rather flat and dry.
- Rolled oats. Oatmeal is going to replace flour, making these pancakes healthier and higher in fiber.
- Maple syrup. Pure maple syrup is my natural sweetener of choice. It is minimally processed and highly nutritious.
- Baking powder. This acts as leavening agent, ensuring your pancakes become soft and fluffy.
- Vanilla extract and cinnamon. The combination of vanilla with cinnamon adds an extra layer of flavor.
Common substitutions
- Cottage cheese - You can replace it with full fat Greek yogurt, but you'll get Greek yogurt pancakes. They are also high protein and delicious, but it's another recipe.
- Eggs - Substitute with vegan alternatives, such as flaxseed eggs or chia eggs. Here a banana does not work as egg replacement.
- Rolled oats - Swap out oats for your favorite flour, such as oatmeal flour, spelt flour, whole-wheat flour or regular all purpose flour. For gluten-free keto pancakes, use almond flour.
- Maple syrup - Honey, agave syrup, date syrup, coconut sugar or cane sugar are great options. To make sugar-free pancakes, use keto sweeteners such as erythritol. Or omit maple syrup for savory cottage cheese pancakes.
How to make cottage cheese pancakes
This easy recipe can be prepared either in a blender or in a bowl. A blender is only necessary if you use rolled oats, but with flour you have freedom to choose. Here you'll find only the blender method, but in the recipe card at the bottom I have included both.
Step 1 - Blend. Add to a blender or food processor cottage cheese, eggs, rolled oats, maple syrup, baking powder, vanilla and cinnamon. Blend until the batter is smooth and free of lumps, but do not over-blend. Overmixing will make them flat and dry.
Step 2 - Preheat. Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to ensure the cakes will not stick to the bottom.
Step 3 - Cook. Pour one scoop of batter into the hot and greased pan. Cook over low/ medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat until you run out of batter, greasing the pan between each round.
Step 4 - Serve. Serve immediately, when they are still soft and fluffy. They taste delicious on their own or with extra toppings, such as fresh berries, maple syrup and peanut butter.
Meal prep and storage
To store. Let cool, then place the pancakes into an airtight container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a pan.
As an alternative, you can also make the batter ahead and cook your pancakes in the morning. Blend all ingredient until smooth, then place the mixture in a bowl. Cover with plastic wrap or with a lid and keep in the fridge overnight.
To freeze. Allow to cool completely, then pack into zipper bags and freeze for up to 3 months. To prevent pancakes from sticking, you can also freeze them in 2 batches. Let cool, then line leftovers over a baking tray and freeze for about 2 hours. After two hours, place in zipper bags and freeze for up to 3 months.
To reheat. Remove pancakes from the freezer, then reheat in a hot skillet, in the microwave or in a toaster until warm and fluffy. Serve with your favorite toppings.
Serving ideas
Here are some delicious serving suggestions. Feel free to mix and match or come up with your own combinations. I love mine with Greek yogurt and fresh fruit, as a complete post workout meal.
- Fresh fruit: Top with a variety of fresh fruits like strawberries, blueberries, raspberries, fresh berries or sliced banana.
- Greek yogurt and honey: Serve with a dollop of Greek yogurt on top, drizzled with pure maple syrup or raw honey for more sweetness.
- Peanut butter and banana: A great classic, crown your stack with slices of banana, creamy peanut butter and a sprinkle of ground cinnamon.
- Cottage cheese and jam: Serve with some whipped cottage cheese and a spoonful of your favorite jam. Sugar-free strawberry jam pairs well.
- Savory: Top with sunny side up eggs, turkey bacon and avocado. In this case I recommend omitting maple syrup in the batter.
Success tips
- Use full fat or at least 2% fat cottage cheese instead of nonfat. It creates a much richer taste and fluffier texture.
- Don't add any salt to the batter, cottage cheese is already high in sodium. The only exception is for savory pancakes, in this case an extra pinch of salt may taste good.
- Add your favorite mix-ins after blending. Chocolate chips, raisins, chopped walnuts and blueberries go well with cottage cheese.
- Don't blend, if you'd like pockets of creamy cottage cheese in pancakes. In this case you'll need to replace rolled oats with flour and mix everything in a bowl.
- Avoid over-blending to keep them fluffy. Just mix until all ingredients are combined into a smooth batter, the oats should have become flour.
- Preheat and grease the pan very well, re-greasing it after each pancake. This simple precaution ensures an even distribution of the heat and prevents sticking.
- Keep the pancakes relatively small in size, around 4-6 inches in diameter. Smaller cakes are easier to flip and cook more evenly. Also, don't overcrowd the skillet.
Frequently asked questions
Both low fat and regular cottage cheese work, but I recommend full fat. At least 2%, avoid nonfat. The fats provide flavor and richness, making pancakes fluffy and oh so delicious.
The two main reasons cottage cheese pancakes turn out flat are over-mixing and a runny batter. For fluffy pancakes, blend the ingredients just until smooth. If the batter seems too thin, simply add more oats and quickly blend until it reaches a thick, smooth consistency.
Not really. It won't melt completely, but it tends to soften and blend into the dish, adding creaminess while still retaining some texture. If you blend it however, it is going to have a consistency similar to yogurt.
More recipes with cottage cheese
- Cottage cheese cheesecake
- Cottage cheese cookie dough
- Cottage cheese banana bread
- Cottage cheese flatbread
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese Alfredo pasta
- Syrniki
Cottage Cheese Pancakes
Ingredients
- 1 cup (220 g) cottage cheese minimum 2% fat, see notes*
- 2 eggs
- ¾ cup (70 g) rolled oats or preferred flour, see notes*
- 1 tbsp maple syrup more to taste
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
Instructions
Blender Cottage Cheese Pancakes with Oats
- Add to a blender cottage cheese, eggs, rolled oats, maple syrup, baking powder, vanilla and cinnamon. Blend until smooth, but do not over-blend the batter.
- Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to prevent sticking.
- Pour one scoop of batter into the hot and greased pan. Cook cottage cheese pancakes over low/ medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat the process until you run out of batter, greasing the pan between each pancake.
- Serve immediately with your favorite toppings, or store for later.
Cottage Cheese Pancakes with Flour
- In a mixing bowl, add cottage cheese, eggs, maple syrup, vanilla extract and cinnamon. Stir well until smooth.
- Add flour and baking powder into the batter, then mix until combined. Do not over-mix.
- Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to prevent sticking.
- Pour one scoop of batter into the hot and greased pan. Cook over low/ medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat the process until you run out of batter, greasing the pan between each pancake.
- Serve immediately with your favorite toppings, or store for later.
Notes
Ingredient Notes
- Cottage cheese: I recommend full fat or minimum 2% fat cottage cheese, it makes pancakes richer and fluffier. If using a blender, small curd or large curd does not matter. If you make them in a bowl, small curd cottage cheese is preferred.
- Eggs: Substitute with your favorite egg replacement, such as flaxseed egg.
- Rolled oats: Use gluten-free if necessary. Or replace rolled oats with your favorite flour and make this recipe in a bowl.
- Maple syrup: Add more to taste, or omit for savory pancakes. Substitute with honey, agave nectar or sugar-free sweetener of choice.
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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Kimmie N.
This was one of the best pancake recipes that I have made with oat flour. The cottage cheese adds a nice cheesy flavor to the pancake. I blended cottage cheese to make it smooth in the food processor.
I ran out of protein powder so wanted to try something different. What a pleasant surprise! Thanks Matteo! I have been a follower of yours for years and have always loved your recipes! ❤️?
Matteo
Hey my dear Kimmie,
thanks a LOT for your lovely feedback ❤️. I completely agree with you, cottage cheese is fantastic for pancakes. It makes them creamy, rich and so delicious. Plus, it packs in plenty of high quality protein. Nothing better I would say.
I wish you a great, great weekend!
All the best,
Matteo
Liza Ho
Very fluffy and delicious idea to make pancakes??