Banana Cottage Cheese Pancakes


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

Banana Cottage Cheese Pancakes

5 from 14 votes
These healthy cottage cheese pancakes are made with banana, oats, cottage cheese and egg whites. They’re packed with protein and insanely filling.
Stack of banana chocolate chip pancakes topped with banana slices and maple syrup.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • 1 cup oats, rolled oats or quick-cooking oats will work
  • 1 banana
  • 1/2 cup cottage cheese
  • 1/4 cup egg whites
  • 2-3 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.


  • 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.
  • 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.
  • Add toppings and enjoy: Top with banana slices and maple syrup to serve.




Serving: 3pancakes Calories: 253kcal Carbohydrates: 27g Protein: 13g Fat: 8g Saturated Fat: 4g Cholesterol: 10mg Sodium: 424mg Fiber: 6g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: banana pancakes


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Photos by Ashley McLaughlin.

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Recipe Rating

    1. Yemisi Oladunni
      June 13, 2021 AT 12:05 pm

      It was very good recipe I love it

      1. Brittany Mullins
        June 14, 2021 AT 10:55 am

        I’m so glad these pancakes were a hit, Yemisi! Thanks for the review 🙂

    2. Meliss
      May 24, 2021 AT 10:45 am

      5 stars
      I can’t say enough about these. I make them every other week. They don’t even need syrup! I never liked cottage cheese and low and behold now I do! Thank you for this gem.

      1. Brittany Mullins
        May 24, 2021 AT 1:08 pm

        Yay! I’m so glad these pancakes have been a hit, Melissa! Thanks so much for the review. I so appreciate it!

    3. Melina
      May 20, 2021 AT 5:57 pm

      Hi! I wanted to make these for my one year old! Any recommendations on modifications – like for chocolate chips, would fruit be ok or change texture?

      1. Brittany Mullins
        May 21, 2021 AT 11:57 am

        Hey Melina- I think fruit would be a great modification!

    4. Christy
      April 18, 2021 AT 4:38 pm

      5 stars
      OMG, these pancakes were soooo good! Even hubby loved them! Love that it has a good balance of fat, carb and protein and chocolate is always a good idea!

      1. Brittany Mullins
        April 19, 2021 AT 11:44 am

        Woo! This makes me so happy to hear, Christy! Thanks for making these pancakes and coming back to leave a review. I really appreciate it.

    5. Katie
      April 16, 2021 AT 10:44 pm

      I’m confused…why is this in the dairy-free category?

      1. Brittany Mullins
        April 19, 2021 AT 10:02 am

        Hey Katie – This recipe isn’t showing up as “dairy-free” on my end. Where did you see it noted as dairy-free?

Parchment paper lined with protein balls.


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