20 High Protein Cottage Cheese Recipes + Cottage Cheese Pancakes

A large stack of cottage cheese pancakes on a plate with maple syrup topped with fresh blueberries and blackberries.

5 from 1 vote

20 High Protein Cottage Cheese Recipes + Cottage Cheese Pancakes

There are so many ways to eat cottage cheese from pancakes and oatmeal to pasta and eggs and I'm sharing 20 healthy cottage cheese recipes that are all delicious and packed with protein!

Prep Time10

Cook Time15

Total Time25

Course: Breakast

Cuisine: American

Servings:

Author: Brittany Mullins

Equipment

blender

Ingredients

½ cup all-purpose flour or whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon cinnamon
1 cup full fat 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.

Notes

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days. You can also freeze them! Just let them cool completely, then store in a freezer-safe bag or container for up to 3 months. I like to reheat them in the toaster or a skillet for best texture.
Protein boost: You can easily add a scoop of protein powder to the batter if you want to bump up the protein even more. Just add a splash more liquid if needed to keep the batter from getting too thick.

Nutrition