Cottage Cheese Pancakes
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Last updated on Feb 19, 2025
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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!
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 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.
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.
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.
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.
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:
- Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – some sort of breakfast sausage and/or bacon would be delish paired with these pancakes. For a vegan option try this tempeh bacon.
- Fruit salad – I love this fruit salad with mint or this simple fruit salad.
- Coffee – make my cold brew or this pumpkin spice latte for the ultimate fall experience.
- Fun drink – make these mimosas or bellinis for a fun adult beverage.
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.
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.
Everything You Need to Make Cottage Cheese Pancakes
Lodge 15 Inch Cast Iron Pre-Seasoned Skillet
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Cuisinart 9-Cup Food Processor
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Vitamix A3500 Ascent Series Smart Blender
Buy Now →More Pancake Recipes
- Healthy Pumpkin Pancakes
- Blueberry Protein Pancakes
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More Cottage Cheese Recipes
- Cottage Cheese Scrambled Eggs
- High Protein Cottage Cheese Oatmeal
- Blueberry Cottage Cheese Muffins
- Strawberry Cottage Cheese Breakfast Bowl
- High-Protein Strawberry Pretzel Salad Bowl
Be sure to check out all of the cottage cheese recipes as well as the full collection of breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Pancakes
Ingredients
- ½ cup all-purpose flour, or whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup 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.
- 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.
- 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.
- 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.
- Flip the pancakes and cook for 2-3 additional minutes.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these twice already and I found this recipe 2 days ago! I used butter to cook them and it gives them a nice crispy texture on the outside. I also added some lemon zest to the batter and it gives it a lemon/ricotta flavour profile which I love ! Thank you so much for the recipe !
That makes me so happy to hear, Connie! The lemon zest addition sounds delicious — kind of like lemon ricotta pancakes, but with extra protein. Thanks so much for making these and for the review. I really appreciate it!
This is my new favorite pancake recipe! The cottage cheese makes the pancakes really rich and creamy, which feels like a dessert but it’s high in protein. I added some bananas and frozen blueberries and they turned out so so yummy. Thanks Brittany!
Yay! That makes me so happy to hear. I’m so glad these pancakes were a hit. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
Hi Brittany,
I tried to print your recipe for Cottage Pancakes. I hit the print recipe button and an ad like message popped up. It said I had to give them my Email address to unlock your site in order to be able to the print the recipe for the pancakes. Fine print stated that they use my info for interest-based advertising.
This info was also given: Already have a Grow Account, Switch to Login.
I was unable to print the recipe without divulging my Email address to these people. I was not sure if this was something you are aware of. I did not give them my Email address. I printed the recipe out by hand.
Hi Debra. Thanks so much for reaching out! The email prompt you saw is part of a tool we use to help keep the recipes free and offer features like printing and saving. It does require a quick login through Grow, but it’s completely safe and secure. Totally understand if it’s not your preference — and I’m just so glad you gave the Cottage Pancakes a try. Really appreciate your note!
can I add collagen powder or protien powder to this recipe?
Hi, Ashley. I haven’t tested it, but I think you could add a scoop of collagen or protein powder to these pancakes. Since the batter is already pretty thick from the cottage cheese, you might need to add a splash or two of almond milk to loosen it up. Let me know if you give it a go. I’d love to hear how they turn out!
Easy & delicious! I used Just Ingredients Protein Pancake mix instead of flour. Yum!
Yay! So glad you enjoyed the recipe, Sarah. Love your swap and really appreciate you coming back to leave a review! 🙂
taste was ok…did not cook up right. went super soggy after maple syrup added. tried a different recipe and they cooked up perfectly but it had more eggs and better ratio of ingredients…I added an extra egg to these and it helped. they were flatter but better texture. it could’ve been my fault as other people said they liked it but I wouldn’t use this one again.
Thanks so much for giving the recipe a try and for sharing your feedback — I really appreciate it. Sorry to hear the texture didn’t turn out quite right for you. These pancakes do have a softer texture, especially with the cottage cheese base, but they shouldn’t turn out soggy. Out of curiosity, do you remember what brand of cottage cheese you used? Some brands are much runnier than others, and that can definitely affect how the pancakes cook up. I’ve found thicker cottage cheese (like Good Culture) works best for this recipe! Sorry again it didn’t turn out for you.
Delicious! I’d be interested to know about the calcium content.
So glad you enjoyed them, Louise! I don’t have the exact calcium content calculated, but I’ll keep that in mind for future updates. In the meantime, you can plug the ingredients into an online nutrition calculator like MyFitnessPal if you’d like an estimate. Thanks for making the recipe and for the review!
Hi – These look great! Do they freeze well?
Yes! These store wonderfully in the freezer for up to 3 months! Definitely come back and let me know if you try this recipe and what you think. 🙂
So glad I found this…I’ve been looking for ways to use cottage cheese. Do you have any suggestions for how to replace the eggs…not worrying about the lost protein, I just can’t eat eggs.
Hi Noreen, I’d recommend trying either a flax egg or chia egg. I haven’t tested it without eggs yet, but I think it should work just fine. Let me know how it goes—I’d love to hear!
Best cottage cheese pancake recipe I’ve found. I add chopped apples to up the fiber content. My kids like these with chocolate chips. Thanks for a great recipe!
This makes me so happy to hear, Beth! Love that your kids are enjoying them too. Thanks for trying the recipe and coming back to leave a review!
Delicious! I doubled the recipe so I could keep some in the freezer.
So happy you loved the pancakes, Sarah! Thanks so much for trying the recipe and leaving a review. I really appreciate it!
I forgot to mention that I made these pancakes with gluten free flour and they came out just like the pictures of them — excellent. Thank you for this great recipe.
Gluten-free flour do you suggest? I’ve made them several times with regular and they’re perfect, but each time I do gluten-free the middle is still gooey. I love them otherwise
Hi Gab, so glad you’ve been enjoying these! For gluten-free, I’d recommend trying a 1:1 all-purpose gluten-free flour blend like Bob’s Red Mill or King Arthur. Make sure it includes xanthan gum for better texture. You could also try letting the batter sit for 5–10 minutes before cooking, and cook the pancakes a bit longer at a lower temp to help the middle set. Hope that helps!
These are terrific! I loved them. I’m wondering if I can make the batter a day ahead so it’s all ready to go in the morning.
So glad you enjoyed the pancakes, Anne! I wouldn’t prep the full batter ahead since the baking powder might not work as well the next day, but you can mix the dry and wet ingredients separately and combine them in the morning. Thanks for the review—I really appreciate it!
These turned out great! Tasted a bit like a crepe but thicker like a pancake. My batter was a bit thin so I added a little more flour than the recipe calls for.
So glad you enjoyed them! Great call on adjusting the flour to get the consistency just right. Thanks for giving them a try and for sharing your tip!
Can I use oat flour? (Blend up the oats) and is there a reason you only blend the wet ingredients and not put everything (wet and dry) ingredients into the blender?
You can use oat flour instead of oats, but you’ll probably need a 1-2 Tablespoons less than 1 cup because 1 cup rolled oats blended down measures out to be a little less than 1 cup. The recipe does call for blending everything up together, except for the chocolate chips. This is the first step: Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips and pour batter onto a greased skillet. Let me know if you need any additional clarification on the recipe and I’d be happy to help!
These are really good. I recently had to switch to a low sodium and low potassium diet. I found a brand of cottage cheese with less sodium and decreased the baking powder to half a teaspoon. They still were quite fluffy. Next time I will omit it altogether and see if the eggs alone provide enough leavening
So glad you enjoyed the pancakes, Tyanne. Sounds like your adjustments worked great! Let me know how they turn out without the baking powder next time. Thanks for leaving a review!
I’m always very skeptical of recipes I find online and would never take the time to comment, but these are absolutely amazing. I’m constantly tracking my protein and don’t like the taste of supplements so to find a recipe I love to help me reach that goal is huge! My kids even asked for seconds! They’re soooo fluffy like little pancake souffles. With egg prices as crazy as they are right now, I’m constantly trying to go without them where I can and only use them in ways that have the biggest impact and this is absolutely one of them.
Love hearing this, Kim! Finding a protein-packed recipe that actually tastes good can be a challenge, so I’m glad this one worked for you. And even better that your kids loved them too! Thanks for giving them a try and for leaving a review. I really appreciate it.
hey! thanks for the recipe turned out sooo tasty … I replaced half of the flour with chocolate protein powder and also added 2 tsp of cocoa powder and can’t forget the chocolate chips …overall thanks a lot
Yay! So glad this recipe was a hit! Love the chocolate addition. I’ll have to try it sometime! Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
So good?
These pancakes look so good. Thank you so much for the recipe. Do you think I could make the batter the night before and just bake it the next morning?
Hi, Garence! I wouldn’t recommend making the batter ahead of time since the baking powder might lose its effectiveness overnight. But you can mix the dry and wet ingredients separately and combine them in the morning for fresh pancakes. Hope that helps—let me know if you give them a try. 🙂
So yummy! Do you think almond flour in place of the wheat flour would work in this recipe?
So glad you enjoyed the pancakes, Tina! I haven’t tested it with almond flour, but it may change the texture since it absorbs liquid differently than wheat flour. You might need to use a bit more or reduce the liquid slightly. Let me know if you try it. 🙂
these are so good! have made several times now
Amazing! So glad you loved this recipe, Leah. Thanks for making it and for coming back to leave a review. I so appreciate it!
These are so good! I made them this morning for my husband and 5yr old and they were a hit. Do you think they would freeze well?
So glad these pancakes were a hit, Ellen! Yes, these should freeze nicely. Just let them cool completely and place in a freezer-safe container and store for up to 3 months. To thaw, place them in the fridge overnight!
Love these! Quick and easy to make, I actually prefer the taste and texture to regular pancakes which can be a bit dry for me. These almost feel to me like a cross between pancakes and French toast. The added protein doesn’t hurt either!
Oh yay! That makes me so happy to hear! So glad you loved this recipe, Daphne. Thanks for making it and for coming back to leave a review. I so appreciate it!
Bland, mushy, took longer to cook, we did t like the texture (rubber like) and it had my daughter questioning if I forgot how to cook.
Oh no! So sorry to hear these pancakes didn’t turn out for you. Did you change anything about the recipe? What brand of cottage cheese did you use?
Delectable! These pancakes were pillowy soft and perfect for mom, dad & our 10month old. Flavor was incredible with a further compliment from fresh raspberries and maple syrup.
10/10!!!!
Woo!! So glad the pancakes were a hit for the whole family, Tara! Thanks for taking the time to leave a review, I really appreciate it.
they were absolutely delicious!
Yay! I’m so glad you loved these pancakes, Melanie. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
This is my new favorite pancake recipe! It is so good! And I love the added protein from the cottage cheese. Definitely a keeper recipe!
Oh yay! This makes me so happy to hear! I’m glad you loved this recipe. Thanks for coming back to leave a review. I so appreciate it!
Absolutely delicious, can’t wait to make them for my grandchildren – I am sure they will love them as much as I do! Thank you!!!
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Amazing! Will be making these weekly!
So glad this recipe was a hit, Shannon! Thanks for coming back to leave a review. I so appreciate it!
Despite accidentally burning all of them, they were delicious, highly recommend!
Oh no!! Sorry to hear you burned them, but I’m glad they were still delicious. Thanks for coming back to leave a review, I appreciate it!
So good! This is an easy cottage cheese pancake recipe and so yummy too! I struggle with high protein breakfasts my kids will also like and this is a keeper! My daughter is celiac so I subbed gf flour and they turned out perfect. Can you make the batter the day before you make the pancakes and keep in the fridge?
I’m so glad you loved this recipe, Lindsey! I’m happy to hear the gluten-free flour worked perfectly for your daughter. You can make the batter the day before. Because of the cottage cheese and eggs, it might thicken slightly, so just give it a good stir and add a splash of almond milk if needed before cooking. Thanks for leaving a review!
Love cottage cheese, so I thought I’d give this recipe a go. Totally exceeded my expectations – delicious and light. I only made 1/2 of the recipe and now I regret it. Will definitely make these again. Thank you.
Yay!! This makes me so happy to hear! So glad you loved these pancakes. Thanks for making them and for coming back to leave a review. I so appreciate it!
have made this recipe several times for my kids!!! so delicious and soft! But now I am wondering If there’s any alternative for the eggs at all?
So glad to hear these are a hit, Vaishali. Unfortunately, I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure. So sorry!
Best cottage cheese pancake recipe I have found! I make these once a week!
Yay! I am so glad you found this recipe and are loving it, Elisabeth. Thank you for your review & star rating, it means so much to me!
These are hands down the best!!!! I make waffles instead of pancakes because my pancake game isn’t very strong but my oh my. I look forward to these every morning. Thank you Brittany for providing such a delicious and wholesome recipe!
WOO! This makes me so happy to hear, Lauren. I am so glad to hear you are loving these pancakes and they turned out great for you. Thank you for sharing your review + star rating, it means so much to me.
I made these this morning! they were sooooooooo good! I do question the nutrition facts you have listed- I used fat free cottage cheese and sugar free maple syrup. My calculation per serving is 308 calories which is still more than what you have listed. I would think using fat free cottage cheese and sugar free maple syrup would definitely decrease the amount calories.
Hi Jen! Thanks for catching this – I just updated the blog post, my calculations for the calories wasn’t quite correct. But with the adjustments, I have it at 315. Hope that helps and I am glad to hear you are enjoying these pancakes!
I followed the recipe exactly. I used all-purpose flour. The pancakes were delicious and I will keep the recipe.
YUM! This is so great to hear, Kat. I am so glad this recipe turned out amazing for you. Thank you for sharing your review & star rating, it means so much to me!
I made these for dinner and was skeptical. They were so good! The cinnamon and vanilla made it taste like French toast. I liked that they were high and not paper thin. Will definitely make these again. And my picky eater loved them!
WOO! I am so glad you gave these a try and they turned out amazing for you, Annette. Always a great feeling when the whole family loves them too! Thank you for taking the time to share your review & star rating, I appreciate it!
Love these pancakes!
YUM! I am happy to hear you are enjoying these pancakes, Laura. Thanks for taking the time to share your review & star rating, it means so much to me.
I make these all the time one cup of cottage cheese is 24 g of protein two eggs equal 12 g of protein four pancakes 9 g of protein each not 20
Hi Lulu. The nutrition facts are correct for this recipe. There is also a bit of protein in flour which you didn’t account for. I am not sure what brand of everything you are using so that could cause your calculations to be a bit different than mine.
These are notes for the laziest of girlies NOT an improvement on this great recipe:
First, I love this recipe and have made it exactly as written. But, some mornings I cannot handle extra dishes. I made these without blending anything and with only cottage cheese, flour, baking powder, egg and milk. Is it an improvement on the recipe? It is not, but is the texture and taste still a fantastic and delicious way to get protein? You bet! One thing is if you choose not to blend, the curds are going to cook a lot faster than the batter, so I did get a some extreme toastiness. This doesn’t bother me at all and I felt like I was eating cheesy bread for breakfast. So, fellow lazy friends feel free to take the easiest way out.
HAHA! This is so great, Amanda. I am so glad you are loving these pancakes (even without blending the cottage cheese). Thanks for taking the time to share your review & star rating, it means so much to me!
These are excellent! I used 1% cottage cheese and gluten free 1 to 1 flour and they came out perfect..
YUM! This is so great to hear, Margi. I am glad they turned out great with your subs and you’re loving these pancakes. Thanks for taking the time to share your review + star rating, I really appreciate it!
My favourite pancakes on a calorie deficit!!! Full of protein and absolutely perfect with maple syrup and fruit!!!
WOO! This makes me so happy to hear, Aaliah. I am so glad you are loving these pancakes. Thank you for sharing your review + star rating, it means so much to me!
I was (mostly) following this recipe then my husband, and I had to leave, so I put the wet in the fridge and the next morning he asked for waffles instead and I obliged. I had to kind of *science* around bc I was already mostly following this and we need to make a grocery run. Some of the BEST waffles we’ve ever had at home (esp with protein). We can say this isn’t the recipe, but this was my *base* and in case any of you want a waffle version here it is:
Protein Waffles (makes ~3 5 inch round waffles)
1 cup AP flour
2 teaspoons of cinnamon
2 tsp baking powder
1 tsp baking soda
2 tbsp white sugar
1 egg
1/4 cup of cottage cheese
1 tbsp of sour cream
1 tbsp simple syrup
1 tbsp vanilla
1/2 cup milk (lactose free)
3 tbsp oil
Blend cottage cheese, milk, and sour cream then mix rest of wet ingredients together then mix with dry. Add milk as needed, but batter should be thicker than pancake mix
This is amazing, Talia. I really appreciate you sharing your version of this recipe for waffles, I am so happy they turned out great. Thanks for taking the time to share your review + star rating, it means so much to me!
These pancakes Turn out amazing made them with wholemeal spelt flour & adding some blueberries. Definitely a new favourite breakfast
YUM! I am so glad to hear you have these a try and they turned out great for you, Lianne! Thank you for sharing your review + star rating, I appreciate it!
Whole family loves these pancakes, especially my 3 year old picky eater! I make these several times a week. Thank you for sharing!
WOO! I am so glad these are a hit, Melissa. Thanks so much for sharing your review & star rating, I really appreciate it!
good news: the kid loves them and they are really yummy!
bad news: I subbed almond flour (1:1) and they are way to thin!
Hi Lydia – I am glad these were a hit, but yes, unfortunately, almond flour will not work as a 1:1 sub in most recipes. If you are looking for a gluten free cottage cheese recipe, I recommend these!
I cannot stand cottage cheese alone, but mixed like this these are my new favorite pancakes
WOO! This makes me happy to hear, Robin. I am so glad you gave this recipe a try and are loving it. Thanks for sharing your review & star rating, I appreciate it!
They turned out great! My kids loved them!
Also I made with raisins and banana, they were great.
Thanks!
YUM! This sounds amazing, Anna. I am so glad you and the family are loving these pancakes. Thanks so much for sharing your review & star rating, it means so much to me!
Can almond flour be used?
Hi Linda – 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. Let me know if you give them a try, enjoy!
love them! so easy and tasty even without vanilla (which I ran out of) – will definitely need to double this recipe next time!! my super picky eater loved them
YAY! This makes me so excited to hear. I am glad these are a hit and they turned out amazing for you. Thanks so much for coming back and sharing your review + star rating, I really appreciate it!
I made these on a whim for dinner last week and they were so good I’m making again this week for my breakfasts! This was my first time using cottage cheese in any kind of recipe and they are amazing!
Ahh this is so amazing, Emily! I am so glad you are enjoying this recipe and the pancakes turned out great for you. Thank you for sharing your review + star rating, I appreciate it!
These were super delicious! Got an amazing protein packed breakfast recipe!
I wanted to ask- is it still fluffy when I reheat the refrigerated pancakes?
Hi Nancy! YAY! I am so glad you are loving these pancakes and they turned out great for you. Yes, I would recommend reheating in a microwave with a wet paper towel to help the pancake stay fluffy and not dry out. Hope that helps! Thank you for your review & star rating, I really appreciate it!
Made these this morning – delicious!
YUM! I am so happy to hear you gave these a try and are loving them, DP. Thanks so much for taking the time to share your review + star rating, I really appreciate it!
These were a HUGE hit! Everyone (my fam and the next door neighbors) loved them and gobbled them right up! I followed the recipe exactly. **I have been looking for a delicious protein pancake/waffle recipe that doesn’t use protein powder and I have found it! PS. I did make waffles rather than pancakes and it worked beautifully.
YAY! I am so glad you found this pancake recipe and everyone loved them, Jacy. Thank you for taking the time to share your review + star rating, it means so much to me!
just made these for breakfast this morning. Excellent recipe. I made oat flour out of Quaker oat meal. I didn’t miss the butter I usually put on “regular” pancakes. No additional syrup needed for me! Hubby even liked them and I’m sure his blood sugar reading will refect lower gycemic index. This recipe is definitely a keeper!
Amazing! I am so glad you found this recipe and the pancakes turned out fabulous for you, Mary. Thank you so much for coming back and sharing your review + star rating, I appreciate it!
Made the recipe without eggs due to egg allergies and used chia seeds as a replacement, but that didn’t work at all. They didn’t bind and stayed gooey and wet despite cooking for longer. I even tried baking them since they were burning on the outside. Any other ideas?
Hi Christina – I am so sorry to hear these did not turn out for you. Unfortunately, I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure. I haven’t tested this recipe with flax eggs either so I’m not sure how the pancakes would turn out.
Feels unfair to not follow a recipe then rate said recipe poorly because it didn’t work out using substitutes that don’t make sense.
These are epic, and you’re a genius! I workout all the time and have to have a high protien diet. I’ve tried all sorts of recipes for high protien pancakes and French toast and these are, by far, the best that I’ve come across! I made them this weekend, and then immediately made a bunch more for the rest of the week!
YAY! I am so glad you found this recipe and are loving it, Barrett. Thank you so much for taking the time to share your review + star rating, I truly appreciate it!
i have nothing to say except these were really good! thank you for sharing, i’ll definitely be making these again tomorrow for the rest of my family ❤️
YAY! I am happy to hear that you are loving these pancakes and they turned out great for you. Thank you for coming back to share your review + star rating, I appreciate it!
The best pancake recipe I’ve ever made from the internet! They’re seriously good! Can’t wait to try out other recipes of yours as well! 💕
YUMM! I am so glad you are loving these pancakes, Skye. Thank you SO much for sharing your review + star rating, I really appreciate it!
Hi, I want to make the cottage cheese pancakes, they sound delicious! Do you think they would freeze successfully please? Thank you 😊
Hi Elaine! Yes, store in an airtight container or freezer bag and store for up to three months. Enjoy!
I have made these 3 times in the past few weeks! Love this recipe. Have used both 4% and 2% cottage cheese – both equally delicious 😋
YUM! I am so glad you have this recipe a try and they turn out great of you, Judy! Thank you for sharing your review + star rating, I really appreciate it!
Tried this recipe using aquafaba in place of eggs. A big nope! They were gooey and flat. Will try again using eggs next time as the reviews are amazing and I really love the high protein of these!
Hi Annette – Thanks for letting us know they don’t work with an egg replacement. Hope you give them a try with egg and they turn out better for you! They are truly delicious!
tried this recipe and as blown away – the pancakes are absolutely incredible! and they’re very, very filling
YAY! I am so excited that you are loving these pancakes and they turned out great for you, Raya. Thank you so much for sharing your review + star rating, it means so much to me!
Best pancakes I’ve ever had.
Soft and fluffy followed by great taste.
Love them!
WOO! SO glad you found this recipe and are loving it, Susanne. Thank you for sharing your review & star rating, I really appreciate it!
I just made these and WOW. The best textured pancake I’ve ever had. I was apprehensive about the cottage cheese, but the texture was wonderful. This will definitely be my new go-to pancake recipe. They were also very filling since they were high in protein. I topped it with blueberries to make it a rounded meal.
AMAZING! This seriously makes me so happy to hear, Stacy. Glad you are loving these pancakes and they turned out amazing for you. Thanks for sharing your review & star rating, I truly appreciate it!
Wow! These are something special. The texture is just incredible. So few ingredients yet so delicious. Thank you!
I don’t like cheese in general, and I especially dislike cottage cheese. I just about only eat cheese when it’s on pizza. But I’ve been trying to work more protein into my diet recently, so I bought some cottage cheese and let me say THIS RECIPE IS AMAZING!! Comes together in just a few minutes and tastes like French toast (no cottage cheese flavor at all)! Will definitely be making this again!
AHH this is absolutley amazing and makes me so happy, Linden. I am so glad you are loving this recipe and it turned out amazing for you. Thank you for coming back and sharing your review & star rating, I truly appreciate it!
I really loved these pancakes. I used 1% friendship because that’s what I had. I do love Good cottage cheese a lot. Used a blender. The pancakes were fluffy & very yummy. Would def make again.
YAY! I am So glad you gave these a try and they turned out amazing for you, Rebecca. Thanks so much for coming back and sharing your review + star rating, I really appreciate it!
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.
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!
These pancakes were delicious! I topped mine with some Greek yoghurt, a drizzle of maple syrup and some strawberries.
Delicious! I am so glad you loved these pancakes and they turned out amazing for you, Deanne. Thank you for sharing your review + star rating, I really appreciate it!
These recipes look awesome, just trying to find low sodium recipes, which I think some of these recipes will be oerfect
YAY! I am so glad, hope you love my recipes!
Can I use pressed cottage cheese
I don’t think that will work well for this recipe!