Cottage Cheese Pancakes

Cottage Cheese Pancakes are a protein-packed, fluffy twist on the classic breakfast favorite. They’re tender on the inside, slightly crisp on the outside, and full of creamy flavor thanks to the cottage cheese. Whether I’m looking for a healthy breakfast or a quick weekday meal, these pancakes always hit the spot.

Why You’ll Love This Recipe

I love how cottage cheese pancakes are both satisfying and wholesome. They’re high in protein, naturally gluten-free (depending on the recipe), and feel lighter than traditional pancakes. The texture is soft and a bit custardy in the center, and they’re super versatile—I can enjoy them sweet with fruit and maple syrup or savory with herbs and avocado.

Ingredients

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

• Cottage cheese

• Eggs

• All-purpose flour or oat flour

• Baking powder

• Salt

• Vanilla extract (optional, for sweet versions)

• Butter or oil (for cooking)

Directions

1. I whisk the eggs in a mixing bowl, then stir in the cottage cheese and vanilla extract if I’m going sweet.

2. I add the flour, baking powder, and salt, mixing until just combined. The batter will be thick and slightly lumpy from the cottage cheese.

3. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

4. I scoop about ¼ cup of batter per pancake and spread it slightly in the pan.

5. I cook each pancake for 2–3 minutes per side, flipping when bubbles form and the edges look set.

6. Once golden and cooked through, I transfer them to a plate and repeat with the remaining batter.

Servings and timing

This recipe makes about 6–8 small pancakes, serving 2–3 people.
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: Around 15–20 minutes

Variations

For a sweeter pancake, I sometimes add a bit of maple syrup or honey to the batter along with cinnamon. If I’m craving something savory, I skip the vanilla and mix in chopped herbs, grated cheese, or even finely chopped spinach. These pancakes also work great with oat flour or almond flour for a gluten-free version.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster or microwave for a quick breakfast. They also freeze well—I just layer them with parchment paper and store in a freezer bag for up to a month.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve made these with low-fat and full-fat cottage cheese. Both work well, but full-fat gives a creamier texture and richer flavor.

Do I need to blend the batter?

Not at all—unless I want a smoother texture. I usually leave the cottage cheese as-is for extra pockets of creamy goodness, but blending is fine if I prefer a uniform batter.

Are these pancakes good for kids?

Absolutely. They’re soft, mild in flavor, and full of protein, which makes them great for toddlers and kids. I often top them with fruit or yogurt for a kid-friendly breakfast.

Can I make the batter ahead of time?

I usually don’t, since the baking powder starts reacting right away, but I’ve mixed the wet and dry ingredients separately and combined them just before cooking to save time.

What toppings go well with cottage cheese pancakes?

I love topping mine with fresh berries, banana slices, maple syrup, Greek yogurt, or even nut butter. For savory versions, I go with avocado, cherry tomatoes, or a fried egg.

Conclusion

Cottage Cheese Pancakes are a delicious and nourishing way to change up my breakfast routine. They’re easy to make, full of protein, and endlessly customizable for sweet or savory cravings. Whether I’m cooking for myself or the whole family, these pancakes are always a satisfying and feel-good choice.