These fluffy, protein-packed cottage cheese pancakes are soon to be your new favorite breakfast. They’re super easy to make and packed with wholesome ingredients. This recipe is perfect for busy mornings or weekend brunches!
About This Recipe
Okay I know… cottage cheese and pancakes? But I promise, they’re so good and you can’t taste the cottage cheese! (Even though I happen to love cottage cheese.)
If you’ve ever had ricotta pancakes you know how moist and fluffy they are! The cottage cheese acts the same way but adds a boost of protein helping make these pancakes a nutritious and satisfying way to start your day.
The best part about these pancakes is that they’re light enough to enjoy with your favorite toppings! Add a drizzle of maple syrup, fresh berries, chocolate chips, nut butter, or a dollop of yogurt or whipped cream on top!
And not only are these pancakes so easy to make but they’re also great for meal prep. Prep a batch (or two) and enjoy throughout the week or toss in the freezer so you can pull them out whenever you or the kids need a quick breakfast!
Ingredients and Substitutions
- Oats: Rolled or quick oats both work! If gluten-free, make sure to use certified gluten-free oats.
- Low-fat cottage cheese: The cottage cheese helps make these pancakes super moist and adds protein without having to use protein powder.
- Liquid egg whites: Acts as our liquid as well as adds protein!
- Baking powder: Make sure your baking powder is fresh (opened within the last 3 months).
- Vanilla: Gives the pancakes the perfect amount of subtle sweetness and depth.
- Cinnamon: Optional, but I sometimes love to add a dash of cinnamon for extra flavor.
- Salt: A tiny bit of salt helps balance the flavors of these pancakes.
Dietary Adaptations
Gluten-free: Make sure to use gluten-free oats to keep these gluten-free.
Dairy-free: I’ve never made these with a swap for the cottage cheese but if you try something else be sure to report back!
How To Make
1. Add all ingredients to a high-powered blender or food processor.
2. Blend all ingredients together.
3. Heat a nonstick skillet over medium-high heat with a mist of oil spray. Spoon about ¼ cup batter onto a hot pan, repeating to fit as many pancakes as you can on your pan or griddle. Cook until browned, then flip and cook the other side until done.
4. Enjoy with your favorite toppings but I highly suggest yogurt, berries, a little nut butter, and whipped cream.
Helpful Tips
- Let the batter sit: If you have time, let the batter sit for ~5 minutes or so to help thicken up and come together.
- Freeze for later: These pancakes freeze great so feel free to prep several batches of these at a time and store some in the freezer for later.
For More Delicious Recipes
- Dark Chocolate Protein Waffles
- Quick Tuscan Egg White Sandwich
- The Best Baked Oats
- Pumpkin Protein Kodiak Waffles
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Cottage Cheese Pancakes
Ingredients
- 1 cup oats 100g
- 1 cup low-fat cottage cheese 230g
- 1 cup liquid egg whites 240g
- 1 tsp. vanilla
- 1 tsp. baking powder
- ¼ tsp. salt
Instructions
- Blend all ingredients together.
- Heat a nonstick skillet over medium-high heat with a mist of oil spray.
- Spoon about ¼ cup batter onto a hot pan, repeating to fit as many pancakes as you can on your pan or griddle. Cook until browned, then flip and cook the other side until done.
- Enjoy with your favorite toppings but I highly suggest yogurt, berries, a little nut butter, and whipped cream.
Notes
Nutrition
Tried this recipe?
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Delicious! Will definitely be making these I repeat! Thanks Lillie! ❤️
Taste is good. Texture is quite eggy in my opinion, but not bad.
I love these pancakes!! Actually, starting to make my third batch because they are so good. I add blueberries to the batter as well. Curious though on the macros, wouldn’t there also be fiber from the oats?
I was skeptical when I meal prepped them. They cook runny and flat. But they taste great and hit the spot changing up a routine of eggs.
My husband and I both loved these! The batter came together quickly in my Ninja and they cooked up well. I worried I might miss the butter and buttermilk of my tried and true pancake recipe but these were very satisfying and much healthier. Thank you Lillie!
Delicious and so easy! I always eat smoothies for breakfast and loved switching this up for something to chew. Served with fresh blueberries – fabulous!
These were fabulous!! I made them just for me and the leftovers heated very well in the breville oven. Definitely will have on repeat. I used for culture cottage cheese so the batter was thicker than if used with a more liquid one.
The nutritional values on MFP are different than the ones posted here. Are those 2 totally different recipes ?
These were so good and so easy! I divided the recipe by 3 because I was just making them for just myself and I thought the batter was a bit thin, but they came out great. I got about 3 pancakes and added some almond butter and a little organic maple syrup and they hit the spot. Love how your recipes are always so filling and truly satisfying.
Can I add the whole egg?
Does anyone know if you can add blueberries to this recipe or will it not hold up?
Hi Lillie- I absolutely love these pancakes however, I found it’s better if you add a tablespoon of baking powder to the batter. Xoxo
Whoops! Teaspoon!!! lol.
I’m going to try this batter in the waffle iron tomorrow and see if it works!
That was my exact plan after making them for the first time today. They’d be much better with the lift created by some baking powder.
Have been making these for years! Our absolutely fav!
Be neat to cut down 26g carbs on these.
Can we add Protein powder to this or will it mess up the batter?
How many egg whites per 1cup? For the cottage cheese pancakes!
I have used this exact recipe for years, and it is my all-time favorite!