Cottage cheese pancakes are ultra tender and fluffy, with more protein than a traditional pancake. Stash some in the freezer for easy breakfasts on demand!
Cottage cheese is definitely having a moment lately and I am all about it. I’ve made Cottage Cheese Eggs, Whipped Cottage Cheese, and Cottage Cheese Alfredo Sauce, but these cottage cheese pancakes are probably my family’s favorite way to put cottage cheese to use. They’re also the best recipe if you don’t like cottage cheese—you don’t taste it and the curds are blended smooth, so the texture isn’t an issue either!
Why These Cottage Cheese Pancakes Belong on Your Breakfast Menu
These cottage cheese pancakes are guaranteed to level up your breakfast game! Here’s what makes them so good.
- Tender and fluffy. Cottage cheese pancakes have the perfect texture, one that I actually prefer to traditional pancakes. They almost melt in your mouth!
- Protein boost. Cottage cheese adds protein to these pancakes, making them a little more filling.
- Versatile and customizable. You can make these pancakes your own by adding different mix-ins like blueberries, chocolate chips, or strawberries.
- Easy to make ahead and freeze. These pancakes can be made in batches and frozen for later, making for a convenient and quick breakfast option on busy mornings.
What You’ll Need
Here’s a list of the ingredients you’ll need to make these protein pancakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Whole milk cottage cheese – I like whole milk cottage cheese because the extra fat makes the pancakes super tender.
- Milk – Any kind you like or have in the fridge.
- Eggs
- Maple syrup – Adds natural sweetness; honey or agave can be used instead.
- Vanilla extract – Use pure vanilla extract, not imitation, for the best flavor.
- White whole wheat flour – Or all-purpose flour if you prefer.
- Baking soda
- Salt
How to Make Cottage Cheese Pancakes
Here's a step-by-step guide to making these fluffy and delicious cottage cheese pancakes.
- Blend the wet ingredients. Add the cottage cheese, milk, eggs, syrup and vanilla to a blender and blend until smooth.
- Finish the batter. Whisk the flour with the baking soda in a bowl, then mix in the wet ingredients from the blender.
- Prep for cooking. Warm a skillet over medium-low heat, then add butter or cooking spray.
- Make the pancakes. Pour 1/4 cup of batter onto the skillet for each pancake. Once bubbles form, flip the pancakes and cook the other side. Repeat with the remaining batter. Serve with your desired toppings.
Tips and Variations
Here are some additional tips and creative variations to try with these cottage cheese pancakes.
- Make them fruity. Fold in fresh fruit like blueberries, diced strawberries, or diced apples into the batter.
- Add some decadence. Fold chocolate chips or chopped chocolate into the pancake batter.
- Adjust the heat as needed. If your pancakes are getting deeply browned on the outside while the inside is still raw, you can turn the heat down a bit. This often happens near the end of cooking pancakes, after the stove’s been on for a while.
Serving Suggestions and Toppings
Maple syrup and fresh berries are classics, but I love vanilla Greek yogurt and Whipped Coconut Cream on these cottage cheese pancakes too. You can also sprinkle on Coconut Granola for some crunch! Serve alongside your favorite breakfast protein (I love Air Fryer Bacon) or fresh fruit.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover pancakes in an airtight container or sealed plastic bag for 3-4 days.
- Freezer: Place the cottage cheese pancakes on a parchment-lined baking sheet in a single layer and freeze for about an hour. Then transfer the frozen pancakes to a freezer-safe bag or container for up to 3 months.
- To reheat: Pop the pancakes in the toaster oven or microwave until warmed through. You can also heat them up in a nonstick skillet or griddle over medium-high heat.
More Pancake Recipes
Cottage Cheese Pancakes
Ingredients
For the pancakes:
- 1 ¼ cup whole milk cottage cheese
- ¾ cup milk of choice
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ¼ cup white whole wheat flour (or all purpose)
- 1 teaspoon baking soda
- Pinch of salt
Topping ideas:
- coconut whip
- greek yogurt
- fresh berries
- maple syrup
Instructions
- Add the cottage cheese, milk, eggs, syrup and vanilla into a blender jar. Blend until smooth and set aside.
- In a mixing bowl, whisk together the flour and baking soda. Pour the blender contents into the bowl and gently mix everything together until you have a batter (it will be on the thicker side!).
- Heat a skillet over medium-low heat. Once hot, melt some butter (or use cooking spray) to grease the skillet.
- Scoop about 1/4 cup of batter for each pancake onto the pan and cook the pancakes until small bubbles form, about 2 – 3 minutes. Flip and cook the pancakes for another minute or two.
- Repeat until all the batter has been used.
- Serve up your pancakes with your favorite toppings and enjoy!
Nutrition
