Cottage Cheese Pancakes

Cottage Cheese Pancakes are a high-protein twist on a breakfast favorite. They’re soft on the inside, slightly crisp on the edges, and have a creamy texture thanks to the cottage cheese. I love making these when I want a hearty breakfast that feels indulgent but is actually packed with nutrients.

Why You’ll Love This Recipe

I love this recipe because it’s light, fluffy, and full of flavor without being too sweet. The cottage cheese adds a protein boost and keeps the pancakes moist without needing a lot of flour or sugar. They’re perfect for a quick breakfast, weekend brunch, or even a post-workout meal. Plus, I can dress them up with fresh fruit, maple syrup, or yogurt for a complete plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cottage cheese
• eggs
• all-purpose flour (or oat flour for a healthier option)
• baking powder
• salt
• vanilla extract (optional)
• butter or oil for cooking

directions

1. I start by mixing the cottage cheese and eggs together in a medium bowl until well combined.

2. I stir in the flour, baking powder, salt, and vanilla extract if using, mixing just until the batter comes together. The texture is a bit thicker than traditional pancake batter.

3. I heat a nonstick skillet or griddle over medium heat and add a bit of butter or oil.

4. Using a spoon or small scoop, I pour the batter into the skillet, forming small to medium-sized pancakes.

5. I cook each pancake 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.

6. I serve them warm with my favorite toppings like berries, syrup, honey, or a dollop of Greek yogurt.

Servings and timing

This recipe makes about 8 small pancakes, serving 2–3 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I sometimes add mashed banana or applesauce to the batter for natural sweetness.

• For a gluten-free version, I use oat flour or almond flour instead of regular flour.

• If I want savory pancakes, I skip the vanilla and add chopped herbs or shredded cheese.

• I’ve folded in blueberries or mini chocolate chips for an extra treat.

• For a thicker texture, I use small-curd cottage cheese or blend it briefly before mixing.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or a warm skillet to bring back their texture. They also freeze well—once cooled, I freeze them in a single layer, then transfer to a bag and reheat in the toaster when I want a quick breakfast.

FAQs

Can I blend the batter for smoother pancakes?

Yes, if I prefer a smoother texture, I blend the batter until it’s uniform. It makes the pancakes fluffier and less chunky.

Are cottage cheese pancakes healthy?

They’re higher in protein than regular pancakes and lower in carbs, especially if I use whole grain or alternative flours. I love them as a filling, nutritious breakfast.

What kind of cottage cheese works best?

I usually go with full-fat or low-fat cottage cheese. Small-curd gives a better texture, but any kind works. I drain off excess liquid if it seems too watery.

Can I make the batter ahead of time?

I prefer to cook them fresh, but I’ve mixed the batter a few hours ahead and stored it in the fridge. It holds up well and cooks just the same.

What toppings go well with these pancakes?

I like fresh fruit, maple syrup, a drizzle of honey, or nut butter. For savory versions, I top them with avocado, smoked salmon, or even a fried egg.

Conclusion

Cottage Cheese Pancakes are one of my favorite ways to start the day. They’re satisfying, easy to make, and endlessly customizable. Whether I’m craving something sweet or savory, these pancakes deliver the right balance of flavor and nutrition with minimal effort. Once I tried them, they became a regular part of my breakfast routine.