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.
If you’ve ever tried “healthy” pancakes only to end up with a dense, gummy disappointment, these cottage cheese pancakes are about to change your mind. After years of developing high-protein pancake recipes (like my chocolate protein pancakes and blueberry protein pancakes) I wanted a version that ditched the protein powder, used regular flour and still turned out genuinely light and fluffy.
It took a few rounds of testing to nail it, but the secret turned out to be blending the cottage cheese completely smooth before folding it into the flour. That one step is what gives these pancakes their soft, fluffy texture with the most melty, creamy center. Each one has over 20 grams of protein, and both my kids gobble them up without ever realizing cottage cheese is in there. Parenting win!
“The ONLY cottage cheese pancake recipe worth making. I add frozen wild blueberries. Husband and kids approved.”
Why You’ll Love These Cottage Cheese 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 for High Protein Pancakes
- 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 Protein Pancakes
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.
Cottage Cheese Pancake Recipe Substitutions
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 the Best High Protein Pancakes
- 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.
Cottage Cheese Pancakes Recipe Storage & How to Reheat
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.
Cottage Cheese Protein Pancakes FAQs
A few things can cause flat cottage cheese pancakes. First, make sure you’re blending the cottage cheese with the wet ingredients until smooth. This breaks down the curds and helps the batter come together for a light, fluffy texture.
Second, check your batter consistency. It should be thick, not runny. If your batter seems too thin, skip the almond milk or add a little extra flour. A runny batter spreads on the pan and gives you flat pancakes.
Finally, cook them low and slow! High heat burns the outside before the inside has a chance to rise. I cook mine on low-medium heat and wait until I see little bubbles forming on the surface and the edges look set before flipping. It takes a little patience, but it’s worth it for that perfect fluffy texture.
As written, no. This recipe uses all-purpose flour (or whole wheat pastry flour), so it’s not gluten free. I haven’t personally tested it with a 1:1 gluten free flour blend, but one reader commented that it worked great for them. If you’d prefer a fully tested gluten free recipe, try my banana cottage cheese pancakes instead. They’re made with rolled oats blended into oat flour and have that same soft, fluffy, high-protein texture.
Nope, you really can’t! When you blend the cottage cheese with the eggs, maple syrup and vanilla, it gets completely smooth and the flavor melts right into the batter. There are no curds and no tangy cottage cheese taste. What you get instead is a soft, fluffy pancake with a moist, almost melty center and a subtle sweetness from the maple syrup and vanilla. Both my kiddos gobble these up without ever realizing cottage cheese is in there!
Each serving of these cottage cheese pancakes (about 4 pancakes) packs 24 grams of protein, which is a huge boost compared to traditional pancakes that typically have around 5 to 6 grams per serving. The protein comes from a combination of cottage cheese, eggs and rolled oats, which means no protein powder needed. That’s what makes these pancakes so filling. They actually keep you full through the morning instead of leaving you hungry an hour later. Serve them with fresh berries and a drizzle of nut butter for even more staying power.
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
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 Recipe
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
- 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.
Like This Recipe? Rate & Comment Below!
Pretty tasty, but due the cottage cheese I imagine, the inside of the pancakes retain a moisture that could be perceived as undercooked. I tried cooking longer, adding more flour, and using the microwave after the initial cook, but it remained essentially the same. I liked it, but it was a little wet for my husband’s taste.
Thanks for giving these a try, Erika! The cottage cheese does make these pancakes a bit more moist than traditional pancakes, so I totally understand that the texture might not be for everyone. I’m glad you still enjoyed them and appreciate you sharing your feedback!
These were delicious! Added mini chocolate chips and the kids loved them! Thank you so much!
Woo!! So glad these were a hit, Mahjabeen. The mini chocolate chips sound like such a fun addition, especially for the kids. Thanks so much for making them and leaving a review!