Cottage Cheese Pancakes

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These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they’re kid-approved and easy to make with only 7 simple ingredients.

Cottage cheese has taken the world by storm this year and for good reason. It adds a ton of protein and a unique flavor to dishes and it works well in both savory and sweet recipes. I’ve already made cottage cheese cookies, cottage cheese ice cream and now these cottage cheese pancakes!

I already have these banana cottage cheese pancakes on the site, but I wanted to share a recipe that was made with regular flour and without banana. I will say it took a few tests, but the recipe I’m sharing today is chef’s kiss!

These pancakes are light, fluffy, packed with protein and have a melty, creamy center thanks to the cottage cheese. Trust me when I say you’re going to want to run to your kitchen to make these asap!

A large stack of cottage cheese pancakes on a plate with maple syrup topped with fresh blueberries and blackberries.

Why You’ll Love These Pancakes

  • They’re packed with 24 gams of protein per serving!
  • They have a fluffy and soft texture and a melt-in-your-mouth-center thanks to the cottage cheese.
  • These pancakes come together in no time with just 7 main ingredients.
  • They’re kid-approved! Both my kiddos gobbled these pancakes up!
Ingredients measured out to make Cottage Cheese Pancakes: flour, baking powder, cinnamon, vanilla, eggs, maple syrup, cottage cheese and almond milk.

Ingredients Needed

  • flour – the base of your pancakes providing the necessary structure. I’ve tested these pancakes with both all-purpose and whole wheat pastry flour and both turned out great! Whole wheat flour offers a healthier, fiber-rich option to all-purpose.
  • baking powder – acts as the leavening agent that ensures your pancakes are fluffy and light, rather than flat and dense.
  • cinnamon – a touch of this spice adds warmth and a subtle spiciness, elevating the flavor profile of the pancakes.
  • full-fat cottage cheese – the star of the show and what helps achieve moist, fluffy pancakes. It also adds a ton of protein, calcium, vitamins and minerals. You can use any variety you like, but keep in mind if you use small curd you might need the almond milk as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results, but low-fat or 2% cottage cheese will also work. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe.
  • eggs – serve as the binding agent that holds all the ingredients together. They also contribute to the fluffiness of the pancakes.
  • maple syrup – provides natural sweetness to the batter, eliminating the need for processed sugar. it also works wonderfully as a classic topping. Make sure you’re using pure maple syrup and not pancake syrup, which is loaded with corn syrup and additives.
  • vanilla extract – the perfect flavor enhancer.
  • almond milk – if you find your batter too thick, a splash of almond milk can help you achieve the consistency you’re looking for, without altering the flavor much.
Four photos showing the steps to make Cottage Cheese Pancakes: mixing batter and then cooking pancakes in skillet.

How to Make

Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon. This dry mix serves as the base for your pancake batter.

Combine wet ingredients: Add cottage cheese, eggs, maple syrup and vanilla extract to a blender or food processor. Blend until the mixture is smooth and well combined. If you don’t have a blender, you can also whisk these ingredients together in a separate mixing bowl. Your batter just won’t be as smooth.

Combine: Pour the wet ingredients into the dry ingredients. Stir until everything is combined. The batter may be thick at this point. If it’s too thick, add the almond milk and stir again to combine.

Preheat: Turn your skillet or griddle to low-medium heat. Spray it with non-stick spray or add oil or butter to ensure easy flipping and no sticking.

Cook: Once the pan is hot, use a quarter-cup measure to scoop out the batter onto the pan. If the batter is thick, you might need to use a spoon to spread it into a circle. You should be able to make 8 pancakes. Cook until you see little bubbles forming on the surface and the edges become firm enough to slide a spatula underneath, about 4-5 minutes. Turn the pancakes over and cook for an additional 2-3 minutes, or until they are cooked through.

Serve: Plate four pancakes per serving. Drizzle them with maple syrup and serve with fresh berries or toppings of choice.

Multiple cottage cheese pancakes on a plate with a fork. The pancakes are topped off with maple syrup and fresh berries.

Substitutions & Notes

Flour – I haven’t tried a substitute for the flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out. If you’re looking for a gluten-free version of cottage cheese pancakes try my banana cottage cheese pancakes instead. They’re made with rolled oats instead of flour.

Eggs – I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure and I haven’t tested it so I’m not sure how the pancakes would turn out.

Cottage cheese – This is the star of the recipe so I also wouldn’t recommend substituting the cottage cheese with anything. If you’re looking for a pancake recipe with Greek yogurt try my Greek yogurt pancakes instead.

Maple syrup being poured over a stack of cottage cheese pancakes that are topped off with fresh blueberries and blackberries.

Topping & Mix-in Ideas

I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!

  • Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup.
  • Fresh berries – I love mixing fresh blueberries right into the batter or topping the pancakes with fresh berries when serving. They add a pop of color and such good flavor!
  • Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar!
  • Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
  • Nuts – for some crunch top your pancakes with chopped nuts like pecans, walnuts or almonds.
A large stack of cottage cheese pancakes on a plate with maple syrup topped with fresh blueberries and blackberries.

What to Serve With Cottage Cheese Pancakes

Since these pancakes are loaded with 24 grams of protein per serving we often eat them on their own for breakfast. But if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these pancakes:

Multiple cottage cheese pancakes on a plate with a fork. The pancakes are topped off with maple syrup and fresh berries.

Tips For Success

  • Use full-fat small curd cottage cheese
  • Re-grease the pan between each batch of pancakes.
  • Use a nonstick pan for easy flipping.
  • Don’t use a higher heat and think it will cook the pancakes faster… you’ll be left with burnt yet uncooked cakes. Stick to low-medium heat and practice patience!
  • Wait until you see bubbles on the surface of the pancake and the edges look set before flipping. Trust me, it’s worth the wait.
  • If the batter seems too thick, don’t hesitate to add a splash of almond milk. A runny batter could lead to flat pancakes, while a thicker batter will give you fluffy, hearty pancakes.
A large stack of cottage cheese pancakes on a plate topped with fresh blueberries and blackberries.

Storing & Reheating

Refrigerator – Store any leftover pancakes in an airtight container in the fridge for up to one week.

Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.

To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm. 

More Pancake Recipes

More Cottage Cheese Recipes

Be sure to check out all of the cottage cheese recipes as well as the full collection of breakfast recipes on EBF!

5 from 2 votes

Cottage Cheese Pancakes

These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they're kid-approved and easy to make with only 7 simple ingredients.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients  

  • ½ cup all-purpose flour, or whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 cup full fat cottage cheese, I used Good Culture 4%
  • 2 large eggs
  • 1 Tablespoon maple syrup, plus more for topping
  • 1 teaspoon vanilla extract
  • 1 Tablespoon almond milk, optional

Instructions 

  • Combine flour, baking powder and cinnamon in a medium mixing bowl.
    All the dry ingredients for the cottage cheese pancakes in a large mixing bowl.
  • Add cottage cheese, eggs, maple syrup and vanilla to a blender or food processor and blend until combined and smooth. Alternatively, if you don't have a blender you can whisk your wet ingredients together in a mixing bowl.
    All the wet ingredients for the cottage cheese pancakes in a blender.
  • Add wet ingredients to the dry ingredients and stir to combine. If your batter seems too thick add in the almond milk and stir to combine again.
    The wet and dry ingredients for the cottage cheese pancakes combined in a large mixing bowl to create the batter.
  • Heat pan or griddle to low-medium heat and spray with non-stick spray. Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick. You should be able to make 8 pancakes. Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-5 minutes.
    A cottage cheese pancake is cooked on a cast iron skillet.
  • Flip the pancakes and cook for 2-3 additional minutes.
    A crisp golden, brown, cottage cheese pancake in a cast iron skillet.
  • For serving, place four pancakes on each plate, top with a drizzle of maple syrup and serve with fresh berries or toppings of choice.

Nutrition

Serving: 1/2 recipe (4 pancakes) | Calories: 286kcal | Carbohydrates: 34g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 655mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Breakast
Cuisine: American
Keyword: cottage cheese pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




2 Comments

  1. 5 stars
    Yummy! Such a delicious recipe! The pancakes are so fluffly and nice. I love the texture and the flavour. And the fact it has so much protein gets bonus points.

    1. YUM! I am so glad you are loving these pancakes and this recipe turned out amazing for you, Denisa. Thank you for your review & star rating, I really appreciate it!