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!

Plate of cottage cheese pancakes with butter and blueberries.

A Quick Look At The Recipe

Recipe Name: Cottage Cheese Pancakes
Ready In: 15 minutes
Serves: 3
Calories: 226 cal
Protein: 23g
Fat: 4.3g
Carbs: 28g
Why You'll Love It: 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

Labeled ingredients for cottage cheese pancakes.

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

Ingredients added to blender for cottage cheese pancakes.

1. Add all ingredients to a high-powered blender or food processor.

Ingredients for cottage cheese pancakes blended in blender.

2. Blend all ingredients together.

Cottage cheese pancakes cooking on hot griddle.

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.

Plate of cottage cheese pancakes with butter and blueberries on plate with fork and bite taken out.

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