These Fluffy Banana Cottage Cheese Pancakes are light, protein-packed, and naturally sweetened with ripe bananas. With creamy cottage cheese folded right into the batter, they’re tender on the inside, golden on the outside, and make the perfect healthy breakfast or brunch.
Why You’ll Love This Recipe
I love how these pancakes manage to feel indulgent while still being healthy and packed with protein. The bananas give them natural sweetness and moisture, while the cottage cheese adds a boost of richness and fluffiness without needing much flour. They’re great for both kids and adults, and they keep me full and energized for hours. Whether I’m making them on a slow weekend morning or whipping up a batch for meal prep, they’re always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe bananas
eggs
cottage cheese (full-fat or low-fat)
oats or oat flour
baking powder
vanilla extract
cinnamon (optional)
pinch of salt
butter or oil for the pan
optional toppings: maple syrup, yogurt, sliced bananas, berries, or nut butter
directions
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I start by adding the bananas, eggs, cottage cheese, oats (or oat flour), baking powder, vanilla, cinnamon, and salt to a blender.
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I blend until the mixture is smooth and well combined—about 30 seconds. The batter will be slightly thick.
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I heat a nonstick skillet or griddle over medium heat and add a little butter or oil.
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I pour the batter into the pan using about 1/4 cup per pancake, spreading gently if needed.
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I cook for 2–3 minutes on the first side until bubbles form and the edges look set, then I flip and cook for another 1–2 minutes until golden brown and cooked through.
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I serve them warm with my favorite toppings—usually a drizzle of maple syrup and fresh fruit.
Servings and timing
This recipe makes about 8 pancakes, enough for 2 to 3 servings. It takes about 5 minutes to prep and 10–15 minutes to cook the batch.
Variations
Sometimes I stir blueberries or chocolate chips into the batter after blending. I’ve also used almond extract for a slightly different flavor. For a gluten-free option, I make sure my oats are certified gluten-free. If I want to boost the protein even more, I add a scoop of protein powder to the mix and adjust the consistency with a splash of milk.
storage/reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or toaster. I also freeze them—layered with parchment paper in a zip-top bag—and reheat straight from frozen in the toaster or oven.
FAQs
Can I use ricotta cheese instead of cottage cheese?
Yes, I’ve swapped in ricotta and it works great. The texture is slightly different—more smooth and less tangy—but still delicious.
Do I need to blend the batter?
I like blending because it makes the pancakes extra smooth and fluffy, especially if I’m using oats. If I use oat flour, I can just mash and mix everything by hand.
Are these pancakes sweet enough on their own?
They’re naturally sweet from the bananas, but if I want more sweetness, I drizzle with honey or syrup. I also add a dash of sweetener to the batter sometimes.
Can I make the batter ahead of time?
Yes, I blend the batter and store it in the fridge for up to 24 hours. I give it a quick stir before cooking.
What kind of oats should I use?
I use rolled oats for blending into flour. Quick oats work too, but I avoid steel-cut oats unless they’re pre-cooked.
Conclusion
Fluffy Banana Cottage Cheese Pancakes are one of my favorite go-to breakfasts when I want something wholesome, delicious, and filling. They’re simple to make, full of protein and natural sweetness, and they keep me fueled all morning. Whether I’m making a lazy Sunday stack or prepping ahead for the week, these pancakes never let me down.
Print
Fluffy Banana Cottage Cheese Pancakes
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Total Time: 15–20 minutes
- Yield: About 8 pancakes (2–3 servings)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Banana Cottage Cheese Pancakes are the ultimate healthy breakfast—light, naturally sweetened with ripe bananas, and packed with protein from creamy cottage cheese. Blended until smooth and golden on the griddle, they’re tender on the inside and crisp on the outside. Perfect for meal prep, weekend brunch, or a wholesome weekday breakfast.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1/2 cup rolled oats or oat flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- Butter or oil, for the pan
- Optional toppings: maple syrup, yogurt, sliced bananas, berries, nut butter
Instructions
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Add bananas, eggs, cottage cheese, oats (or oat flour), baking powder, vanilla, cinnamon, and salt to a blender.
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Blend until smooth and fully combined—about 30 seconds. Batter will be slightly thick.
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Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
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Pour about 1/4 cup of batter per pancake into the skillet. Spread gently if needed.
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Cook for 2–3 minutes, or until bubbles form and edges set. Flip and cook another 1–2 minutes until golden and cooked through.
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Serve warm with your favorite toppings like syrup, fruit, or nut butter.
Notes
- Use certified gluten-free oats for a gluten-free banana pancake option.
- Add protein powder for extra nutrition—adjust thickness with a splash of milk.
- Stir in blueberries or chocolate chips after blending for variation.
- Ricotta cheese can be substituted for cottage cheese.
- Batter can be made ahead and stored in the fridge for up to 24 hours.
- These banana oat pancakes freeze and reheat beautifully for easy breakfasts.
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