Banana Cottage Cheese Pancakes



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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

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4.47 from 54 votes

Banana Cottage Cheese Pancakes

These healthy cottage cheese pancakes are made with banana, oats, cottage cheese and egg whites. They're packed with protein and insanely filling.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2


  • 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 w/o chocolate chips | Calories: 435kcal | Carbohydrates: 70g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Fiber: 10g | Sugar: 10g

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

Additional Info

Course: Breakfast
Cuisine: American
Keyword: banana pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.

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!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. 5 stars
    Yum, yum, yum! This made about 6 small-ish pancakes for me. It was just enough for two people. They are moist and dense and the chocolate chips compliment the flavor plus feel like a treat! Great recipe, thank you!

    1. SO GOOD! Glad you have these a try and they turned out fabulous for you, Heather. Thank you for coming back and sharing your review + star rating, I truly appreciate it!

  2. 2 stars
    Sorry, but I don’t understand all these positive comments and I’m surprised at the complete absence of negative ones. I followed the recipe exactly, but all pancakes turned into crepes within a minute, there is just nothing to hold them together. All other similar recipes call for eggs and for a perfectly good reason. More than that, they were inedible as they burned outside but still remained raw inside (I cooked them on law medium heat).

    1. Hi Kathy – I am sorry to hear these did not turn out for you. A few things, what type of cottage cheese did you use? It sounds like you batter was a bit thin causing them to spread a bit too much, also causing the outside to burn before the inside cooked. Your stove might have been a bit hotter, so maybe starting it on low and working your way up is the best way to go. As you mentioned, lots of people are loving this recipe so I hope you give them another try, they are really good if made correctly. 🙂

  3. Hi there!

    I’m trying to track my food intake, made these soooo good! Hoping my kids will enjoy them too! However I’m trying to input this recipe into my fitness pal just has you have labeled on your nutrition. And the calories you suggested are not equaling my input. I did add the fat and saturated fat as one fat.. should I maybe remove the saturated fat and just keep the fat content instead?

    1. Hi Britney – It could depend on the brand of ingredients you are using, unfortunately, the calories can change depending on the brand of ingredient. How many calories are you getting?

  4. 5 stars
    Followed recipe exactly and they were delicious. Will definitely be making again as I’m always looking for high-protein breakfasts.

    1. Yay! I am so glad you are enjoying these pancakes. Thank you for coming back and sharing your review + star rating, I appreciate it!

  5. Made these this morning! They are perfect for this rainy morning. I love the flavor and texture of these pancakes!

    1. WOO! I am so glad you gave these a try, Melissa and they turned out great for you. Thanks so much for sharing your review & star rating, I really appreciate it!