2-Ingredient Cottage Cheese Pancakes – Quick, High-Protein & Low-Carb

Why You’ll Love This Recipe

I love these pancakes for how simple and satisfying they are. They’re naturally high in protein, low in carbs, and great for anyone following a gluten-free or low-sugar lifestyle. Whether I’m rushing through a weekday morning or enjoying a lazy Sunday brunch, these pancakes give me the feel of a treat while keeping things light and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 1 large egg

Makes about 4 pancakes

Directions

1. I combine the cottage cheese and egg in a mixing bowl and stir until smooth and fully blended.

2. I heat a non-stick skillet over medium heat and lightly grease it if needed.

3. I pour about ¼ cup of batter per pancake into the skillet. I let them cook for 2–3 minutes, or until small bubbles form on the surface.

4. I carefully flip the pancakes and cook for another 1–2 minutes, until they’re golden brown and cooked through.

5. I serve them hot with toppings like fresh fruit, syrup, nut butter, or yogurt—whatever I’m in the mood for.

Servings and timing

This recipe makes 4 pancakes, perfect for 1–2 servings. It only takes 5 minutes to prep and 5 minutes to cook, making it a great option for busy mornings or quick post-workout meals.

Variations

• Flavored Version: I sometimes add a splash of vanilla or a pinch of cinnamon for more flavor.

• Sweet Topping Ideas: Fresh berries, banana slices, maple syrup, or Greek yogurt make it extra delicious.

• Savory Twist: I top them with avocado, cherry tomatoes, or a poached egg when I want something savory.

• Add-ins: I occasionally stir in a spoonful of oats or protein powder for more substance.

• Blended Texture: For a smoother batter, I blend the cottage cheese and egg before cooking.

Storage/Reheating

If I have leftovers, I store them in the fridge in an airtight container for up to 2 days. They reheat beautifully in a skillet or toaster oven. I don’t usually freeze them, but they hold up decently if I separate them with parchment paper.

FAQs

Can I double the recipe?

Yes, I’ve doubled or even tripled it when cooking for more people—it scales easily.

What kind of cottage cheese works best?

I use full-fat or low-fat cottage cheese. For a thicker texture, low-moisture varieties are ideal.

Do these taste eggy?

They’re a bit egg-forward, but the cottage cheese balances it out. Adding vanilla or cinnamon helps mellow the flavor if I want something sweeter.

Can I make them in advance?

Yes. I sometimes make them the night before and reheat them for a quick breakfast.

Are they good for kids?

Definitely. These pancakes are soft, simple, and packed with protein—great for little ones.

Conclusion

These 2-Ingredient Cottage Cheese Pancakes are proof that simple can still be satisfying. With just cottage cheese and an egg, I can whip up a healthy, high-protein breakfast in minutes. Whether I top them with fruit or go savory, they always hit the spot and keep me full for hours. It’s one of those recipes I always come back to—quick, flexible, and totally crave-worthy.