These cottage cheese pancakes are sweetened with banana and studded with chocolate chips. They’re absolutely delicious and packed with protein that will help to keep you full all morning long!

It’s funny because I’ve never been a huge pancake fan until a few years ago. I think it’s mainly because my parents rarely made them… we were more of a biscuits and gravy type family.

Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.

That said, my love for pancakes grew after discovering protein pancakes. I’ve made so many variations since and recently decided to try making pancakes with cottage cheese as the source of protein!

Fair warning: these are dense pancakes. I personally love the texture and think they’re more filling, but if you’re looking for light and fluffy pancakes, try these Greek yogurt pancakes or my coconut flour pancakes

Cinnamon, banana, cottage cheese and oats in a blender.

Ingredients Needed For Banana Cottage Cheese Pancakes:

  • rolled oats or quick cooking oats
  • banana
  • cottage cheese
  • egg whites
  • almond milk – I used unsweetened almond milk, but any milk should work!
  • cinnamon 
  • baking powder
  • chocolate chips – I like using Lily’s chocolate chips because they’re low sugar!
  • optional toppings: banana slices, maple syrup, more chocolate chips, etc.

Blender of pancake batter with chocolate chips thrown in.

How to Make Cottage Cheese Pancakes

Blend ingredients – Place the oats, banana, cottage cheese, egg whites, almond milk, cinnamon and baking powder in a blender and blend until smooth. Stir in the chocolate chips.

Cook – Pour the batter onto a preheated, greased skilled and cook until the batter forms little bubbles across the top. It’s ready to flip when you can easily get under the pancake with a spatula. Flip and cook for another 2-3 minutes or until pancake is cooked through.

Top and serve – Top with banana slices, maple syrup and any other toppings you’d like and enjoy!

Chocolate chip pancakes in a frying pan.

Tips for Perfect Pancakes

  • 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!

Storing Leftover Pancakes

I love making these cottage cheese pancakes for meal prep,  because they store so well!

Refrigerator – Store any leftover pancakes in an airtight container in the refrigerator 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. 

Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.

More Pancake Recipes to Try:

More Recipes with Cottage Cheese:

If you make these cottage cheese pancakes be sure to leave a comment and star rating below letting us know how they turned out for you. Your feedback is so helpful for the EBF team and our readers!

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Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.

Banana Cottage Cheese Pancakes

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: about 6 pancakes
  • Diet: Gluten Free


These healthy cottage cheese pancakes are made with banana, oats, cottage cheese and egg whites. They’re packed with protein and insanely filling.


  • 1 cup oats (rolled oats or quick-cooking oats will work)
  • 1 banana
  • 1/2 cup cottage cheese
  • 1/4 cup egg whites
  • 23 Tablespoons almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 cup chocolate chips
  • Toppings: banana slices, maple syrup, more chocolate chips, etc.


  1. Blend: 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.
  2. Cook: Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 2-3 minutes or until pancake is cooked through.
  3. Add toppings and enjoy: Top with banana slices and maple syrup to serve.


  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 3 pancakes
  • Calories: 253
  • Sugar: 5g
  • Sodium: 424mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Protein: 13g
  • Cholesterol: 10mg

Keywords: banana pancakes

Photos by Ashley McLaughlin.

This post may include affiliate links. Thank you for your support.

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Recipe rating

    1. Amandaq Harbinja
      March 20, 2021 AT 10:19 am

      These are seriously the best pancakes I’ve had in a while – with or without the chocolate chips. Love the extra kick of protein too!

      1. Brittany Mullins
        March 22, 2021 AT 3:06 pm

        Yay!! So glad you loved these pancakes, Amanda. Thanks for the review. I so appreciate it.

    2. OCHC
      February 12, 2021 AT 9:48 am

      This looks delicious! Will definitely try for Sunday morning breakfast. Thank you for sharing!

    3. vika
      February 9, 2021 AT 9:26 am

      made these with cream cheese and chia instead of egg, didn’t need the mixer 🤣 very good and thanks for the recipe

      1. Brittany Mullins
        February 10, 2021 AT 12:25 am

        So glad these pancakes turned out for you with those subs you made!! Thanks for sharing and for coming back to leave a review. I so appreciate it. 🙂

    4. Janice
      February 7, 2021 AT 1:34 pm

      A hit with the family!! Definitely more filling (in a good way) than typical pancakes.

      1. Clare
        February 8, 2021 AT 10:12 am

        Made these today and they were so well received by the family. I substituted the chocolate chips with sultanas as I was making them for my daughter’s breakfast. My usually picky 16 month old devoured 4! (Along with a bowl of your peach overnight oats). I will definitely be making these again.

        1. Brittany Mullins
          February 8, 2021 AT 8:11 pm

          Yay!! That makes me so happy to hear, Clare. I’m glad these pancakes were a hit with the fam! Thanks for coming back to leave a review. I so appreciate it!

      2. Brittany Mullins
        February 7, 2021 AT 2:04 pm

        Woo!! So glad these pancakes were a hit with your family, Janice. Thanks for making them and for coming back to leave a review. I so appreciate it!

    5. Christie
      February 7, 2021 AT 9:01 am

      So delicious! Will definitely be putting this in the rotation for breakfast! With 4 hungry kids, recipes like this that are healthy AND keep them full are a must! Thanks!!

      1. Brittany Mullins
        February 7, 2021 AT 2:17 pm

        Yay! That makes me so happy to hear. I’m glad this recipe was a hit with your kiddos. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

    6. Yvette
      December 5, 2019 AT 11:59 am

      I’m so addicted to these pancakes! I eat them almost every day. Thank you for sharing this recipe!

      1. Brittany Mullins
        December 6, 2019 AT 12:33 am

        Woo-hoo!! That makes me so happy to hear, Yvette. I am so glad you’re loving this recipe. Thank you for coming back to leave a comment and star rating, I so appreciate it! <3

    7. Clar
      November 12, 2018 AT 7:35 am

      These are delicious. Has anyone tried waffling the mixture? I think it would work.

    8. Shashi @ RunninSrilankan
      July 20, 2016 AT 11:53 am

      I personally prefer tasty, dense, pancakes which will keep my tastebuds happy and my stomach from growling – and these would do both those easily! Loving the combo!

    9. Gina @ Running to the Kitchen
      July 20, 2016 AT 10:35 am

      I love cottage cheese in pancakes. It literally can’t detected but adds such a nice protein boost! Funny how you say you were a biscuits and gravy family because I don’t think I ever ate that growing up at all! That’s the south vs. north for ya I guess!

    10. Marye Audet-White
      July 20, 2016 AT 9:48 am

      These look so good! What a perfect way to start the morning!

    11. amindfullmom
      July 20, 2016 AT 9:31 am

      Brittany–I was totally like you–never a huge pancake fan. To me, they were flavorless flavor bombs. However, I am obsessed with oatmeal banana pancakes and love to add cottage cheese or Greek yogurt. These look like my kind of pancakes!

    12. laurenprice
      February 11, 2016 AT 4:59 pm

      It is hard to find a yummy healthy pancake recipe for the family! Thank you for sharing! I will be trying these out soon!

    13. Ashley @ Fit Mitten Kitchen
      October 5, 2015 AT 11:19 am

      Oh man I want these for dinner tonight!! I don’t have cottage cheese on hand, but I do have ricotta. That just may have to do!

      1. Brittany Mullins
        October 5, 2015 AT 12:52 pm

        Oh, I bet ricotta would work great!

    14. danielle
      September 21, 2015 AT 9:16 pm

      These pancakes will be a great start before an active day–hiking, biking, you name it. I’s hypoglycemic, so the added protein is such a help! For some fun with food, literature, and dress-up, check out Happy cooking!

    15. emily
      September 21, 2015 AT 6:17 pm

      Oh No You didn’t! So many of my favorite things crammed into one healthy breakfast. Yum!

    16. amanda
      September 21, 2015 AT 1:02 pm

      I love these! I make Julie’s version all the time. I love to put some spinach in the blender too for a nutrition punch. I like adding blueberries too, but chocolate chips would be a hit!

    17. Ana
      September 21, 2015 AT 3:24 am

      These look good!!! I have to try them 😀

    18. melissamorningm
      September 20, 2015 AT 11:05 am

      Yum! These look and sound incredible and I love the ingredients!

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Parchment paper lined with protein balls.


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