Fluffy, Protein-Packed Cottage Cheese Pancakes You’ll Crave Every Morning
If you’ve never added cottage cheese to your pancake batter, you’re in for a surprise. These cottage cheese pancakes are soft in the center with golden edges, naturally high in protein, and incredibly satisfying. The cottage cheese melts right into the batter, giving each bite a creamy, custardy texture without tasting overly cheesy.
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Perfect for slow mornings or quick weekday fuel, they’re just as good with sweet toppings like maple syrup and fresh fruit as they are with savory twists—try them with a dollop of Greek yogurt, a sprinkle of herbs, or even a fried egg on top. No fancy ingredients, no long prep. Just a simple, comforting breakfast you’ll want to make on repeat.
Why Use Cottage Cheese in Pancakes?
Cottage cheese might not be the first thing you think of for pancakes, but it makes a big difference. It adds a natural boost of protein and gives the pancakes a creamy, almost custard-like texture inside while keeping the edges golden and crisp.
Unlike yogurt or milk, it doesn’t thin the batter too much, which helps the pancakes hold their shape. And don’t worry, once blended, the cottage cheese melts right in. You won’t even notice the curds, just soft, fluffy pancakes that feel a little extra satisfying.
Serving Ideas
These cottage cheese pancakes are super versatile, perfect with both sweet and savory toppings. For a classic breakfast, try them with maple syrup, fresh berries, and a pat of butter. Want something extra cozy? Add a spoonful of berry compote or a drizzle of honey and a sprinkle of chopped nuts.
For a savory twist, skip the sweetener in the batter and top the pancakes with a fried egg, sliced avocado, or a spoonful of herbed yogurt. They’re also great with smoked salmon, chives, or even a dollop of sour cream.
If you’re planning a weekend brunch menu, this Lemon Blueberry Bundt Cake pairs beautifully with these pancakes, and these Air Fryer Blueberry Donuts make another easy homemade addition.
More Cottage Cheese Recipes
- This cottage cheese Alfredo sauce hits all the right notes: smooth, creamy, and ready in 10 minutes. It skips the cream and flour but still gives you that classic Alfredo feel, with a boost of protein from simple ingredients you probably already have.
- These muffins are just the beginning. If you’re loving how cottage cheese bakes up soft, moist, and protein-rich, don’t miss this collection of 21 creative cottage cheese recipes, from sweet to savory, and everything in between.
- Soft, moist, and packed with protein, these Banana Cottage Cheese Muffins are a smart way to use up ripe bananas and add a boost to your breakfast routine. They’re naturally sweetened, freezer-friendly, and perfect for meal prep or grab-and-go snacking.
- Bake these cottage cheese muffins for easy breakfasts, meal prep, or grab-and-go snacks. From sweet classics to savory combos with herbs and cheese, there’s something for every taste. Perfect for making mornings simpler without sacrificing flavor.
Tried these cottage cheese pancakes? Let me know how you served them—sweet or savory! And if you’re a fan of easy, protein-packed breakfasts, don’t forget to save this recipe or share it with someone who’d love it too.
Equipment
Ingredients
- ½ cup cottage cheese full-fat for the best texture
- 2 eggs
- ½ cup flour all-purpose or whole wheat
- 1 teaspoon baking powder
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup milk as needed for consistency
- Butter or oil for cooking
Instructions
- In a blender or mixing bowl, combine cottage cheese, eggs, flour, baking powder, honey, vanilla, salt, and milk. Blend or whisk until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour small rounds of batter onto the skillet. Cook for 2-3 minutes per side or until golden brown and set in the center. Flip carefully.
- Stack the pancakes on a plate and serve with maple syrup, fresh berries, and a dusting of powdered sugar.
Notes
- If your cottage cheese is on the watery side, reduce the added milk slightly to avoid thinning the batter too much.
- For evenly sized pancakes, use about 2–3 tablespoons of batter per pancake.
- To make a savory version, skip the vanilla and sweetener—these also pair well with sautéed mushrooms, herbs, or a fried egg.
Delish! Easy and very good
Hi Franky,
So glad you enjoyed them! I love how quick they are too, perfect for busy mornings. Thanks so much for taking the time to leave a comment!
– Shilpa
Hi, thanks for the recipe. Can I substitute the AP flour with oat flour?
Hi Monica,
You’re very welcome, glad you found the recipe! Yes, you can substitute all-purpose flour with oat flour. The pancakes will turn out a bit softer and more tender.
Since oat flour tends to absorb more liquid, add a splash or two of extra milk (or your preferred liquid) if the batter feels too thick. Aim for a thick but scoopable consistency.
Let me know how it turns out if you give it a go!
– Shilpa
Hi! How do you think these would freeze in batter form and thawed? Brainstorming high protein options for camping
Hi Rachel,
I’ve actually tried freezing the cooked pancakes with good results, but haven’t frozen the batter itself. That said, cottage cheese batter might separate a bit when thawed, so if you do try it, I’d suggest blending it again quickly after thawing to bring it back together. Or, you could cook the pancakes ahead of time and freeze them with parchment between layers—they reheat really well over a skillet or campfire.
Also, if you’re planning a camping trip, you might like these roundups I put together: Blackstone Camping Meals and Vegan Camping Meals. Lots of high-protein ideas in there too. Hope your trip is delicious and easy!
– Shilpa