I’m a huge fan of cottage cheese – I love it mixed in overnight oats, making cottage cheese bowls, in smoothies, mixed with scrambled eggs, and topped on rice cakes. But these cottage cheese pancakes might be a new favorite!
Even if you don’t like cottage cheese, you will love these! They are light, perfectly fluffy, super easy to make, and filling! And hello, they are pancakes. Who doesn’t like pancakes?!
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The best thing yet, they are an easy way to add protein to your diet! We all know getting enough protein can be tough. But when you are eating things like pancakes, it seems effortless.
I love making these for an easy breakfast or for a post-workout meal. The recipe makes 2 servings, but adjust the serving size for your needs and goals. And of course, top them with all your favorite toppings!
Why we love these cottage cheese pancakes
- easy to make – just throw everything into the blender to make the batter!
- whole ingredients – made with healthy ingredients you probably already have at home
- 25 grams of protein per serving – the cottage cheese plus the eggs add a nice natural source of protein without any protein powders.
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
Are cottage cheese pancakes healthy?
Yes, cottage cheese pancakes can be a great addition to anyone’s diet. Cottage cheese is known for being a high-protein food while still being relatively low in calories. It is also full of vitamins and minerals like B vitamins, calcium, phosphorus, and selenium.
By adding them to pancakes, we are naturally adding a great source of protein. These pancakes are also gluten-free and have 0 grams of sugar for a healthy and balanced way to start your morning.
Ingredients
- cottage cheese – I like using full-fat as I find it yields fluffier pancakes. I love the brand good culture.
- eggs
- rolled oats – these are going to act as the “flour” of the recipe
- cinnamon
- baking powder
- vanilla extract
- butter, oil, or cooking spray for cooking
How to make cottage cheese pancakes
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-mix. Let sit for 5 minutes. It should be pretty thick.
- Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes. Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won’t be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown. You will probably have to cook in batches depending on your pan size.
- Enjoy! Top with your favorite toppings and enjoy!
Why are my pancakes not fluffy?
If your pancakes are not fluffy, it’s because you blended them for too long. I find that 30 seconds is the maximum time for the dry ingredients to just be incorporated. If over-mixed the batter can break down too much and cause it not to be as fluffy.
Make them gluten-free
Use certified gluten-free oats to make them gluten-free.
Toppings
What are pancakes without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter
- fresh fruit – strawberries, blueberries, or sliced bananas
- butter
- cinnamon
Storage and reheating
- refrigerator – store leftover pancakes in an airtight container in the fridge. Pancakes should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a freezer bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you put them in a bag/container. Defrost in the fridge overnight.
- reheating – when ready to heat them up, pop them in the microwave or toaster.
Substitutions and additions
- cottage cheese – I like using full-fat as I find it yields fluffier pancakes, but you can try low-fat or fat-free. It doesn’t matter if you use large or small curd cottage cheese.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work.
- rolled oats – quick cooking oats will work instead of rolled. I have not tried this, but you should be able to use oat flour, a gluten-free flour mix, or whole wheat flour instead of rolled oats. Just add them to the blender, but you will probably not need to blend as long.
Here are some additions you can add to your pancakes as well:
- chocolate chips
- sliced bananas, berries, or chopped fruit
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – for extra chocolate
More healthy breakfast recipes
- protein pancakes
- cottage cheese bowl 2 ways
- coffee overnight oats
- cauliflower oatmeal
- smoked salmon breakfast bowl
- yogurt bowl
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Cottage Cheese Pancakes
equipment
ingredients
- 1 cup cottage cheese (220 grams) – I recommend full-fat
- 2 large eggs
- 1 cup rolled oats (100 grams)
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 2 teaspoons vanilla extract
instructions
- Blend ingredients to make the batter. Add all ingredients to a blender in the order listed and blend until smooth, about 30 seconds. Make sure not to over-blend. Let sit for 5 minutes. It should be pretty thick.
- Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won't be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.
- Enjoy! Top with your favorite toppings and enjoy!
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notes
- depending on your blender, you might not be able to half the recipe as there won’t be enough for everything to mix together. I found this is true with my Vitamix.
- if your blender is not very strong, I suggest blending the oats first to get a flour-like consistency and then adding the rest of the ingredients so they aren’t chunky.
nutrition
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Cut sodium in half by using only one tsp of baking powder. Still cooks well!
Good idea and so glad it works. Thanks for trying them, Jen!
Excellent pancakes. Not a cottage cheese fan but you would never detect it in these pancakes.
So glad to hear it! Thanks, Theresa!
Love this recipe!!
So glad to hear it, thanks Mary!!
These smell like donuts when cooking and are delicious. I am excited about the nutritional content and making them for my 90-yr-old mom who could use extra protein.
Absolutely no cottage cheese flavor or texture—which is great cuz I am not a cottage cheese fan.
Try these! U will be glad u did.
So glad you enjoyed them and happy to hear you can share with your mom. Thanks for trying them, Lisa!
Would this be good to blend the night before to cook the next morning?
I do not want to blend in the morning while everyone is sleeping. lol
Great question! I am not sure though as I haven’t tried it. The batter will definitely get thicker as it sits and I’m not sure if the texture will change when you cook them up, but it definitely doesn’t hurt to try. I think they will still be good. Let me know if you try it and how it comes out!
Loved these pancakes! A great way to get my protein up. I will eat them anytime during the day as a great healthy snack too.
So glad to hear it, Susan! Thanks for trying them!
I’ve been making these for years now and they always turn out!
So glad to hear it! Thanks, Rachel!
Made a half quantity with my tiny hand blender (blitzed the oats 1st) – delicious and great textured pancakes with just a hint of saltiness from the cheese which goes so well with maple syrup topping. Excellent and easy!
Such a good idea to do the oats first! Thanks for trying them Clare and glad you enjoyed!