A stack of fluffy cottage cheese pancakes topped with berries and maple syrup, shot in soft natural daylight.
These cottage cheese pancakes are fluffy, tender, and packed with protein. Blending cottage
cheese into the batter makes the pancakes extra moist and gives them a creamy, light
texture. They cook up golden on the outside and soft in the middle—perfect for busy
mornings.
Introduction
Cottage cheese pancakes are the easiest way to make breakfast feel a little more filling.
They’re fluffy like classic pancakes, but with a cozy, tender bite.
The trick is blending cottage cheese with eggs first. That makes the batter smooth, helps
the pancakes hold together, and gives you that soft, high-protein breakfast you’ll actually
look forward to.
These cottage cheese pancakes are a reader-favorite style recipe for meal prep too. Make a
batch, freeze extras, and reheat on busy mornings.
Why You’ll Love This Cottage Cheese Pancakes
- High-protein breakfast: Cottage cheese and eggs make these extra satisfying.
- Fluffy and tender: Blending gives a smooth batter and soft texture.
- Quick to make: Simple pantry ingredients, ready fast.
- Freezer-friendly: Great for meal prep and reheating.
- Kid-friendly: Mild flavor and perfect with fruit and syrup.
Ingredients for the Best Cottage Cheese Pancakes
Batter
- Cottage cheese (1 cup): Adds protein and keeps pancakes moist. Substitutions: Use full-fat for richest flavor or low-fat for lighter.
- Eggs (2): Bind and help pancakes puff. Substitutions: Use 1/2 cup egg whites for a lighter option.
- All-purpose flour (3/4 cup): Gives structure so pancakes flip easily. Substitutions: Use a 1:1 gluten-free flour blend.
- Baking powder (2 teaspoons): Makes pancakes fluffy. Substitutions: Make sure it’s fresh for best lift.
- Vanilla extract (1 teaspoon): Adds sweet, cozy flavor. Substitutions: Use almond extract (1/4 teaspoon) for a twist.
- Ground cinnamon (1/2 teaspoon): Adds warmth. Substitutions: Skip or add nutmeg.
- Salt (1/4 teaspoon): Balances sweetness. Substitutions: Use a pinch if your cottage cheese is salty.
For Cooking + Serving
- Butter (1–2 tablespoons): Prevents sticking and adds flavor. Substitutions: Use neutral oil.
- Maple syrup (for serving): Classic sweet topping. Substitutions: Use honey.
- Fruit (berries, banana slices) (for serving): Adds freshness and color. Substitutions: Use warmed frozen berries.
How to Make Cottage Cheese Pancakes
- 1. Blend cottage cheese and eggs in a blender for 20–30 seconds until smooth.
- 2. Pour into a bowl and whisk in flour, baking powder, vanilla, cinnamon, and salt just until
combined. If the batter looks thick, stir in 1–2 tablespoons water or milk.
- 3. Heat a skillet or griddle over medium heat and melt a small pat of butter.
- 4. Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
- 5. Flip and cook 1–2 minutes more until golden and cooked through.
- 6. Transfer to a plate and keep warm while you repeat with remaining batter, adding more butter
as needed.
- 7. Serve hot with syrup and fruit. If you want extra protein, add a spoonful of whipped cottage
cheese on top.
Tips for Perfect Cottage Cheese Pancakes
- Blend first for smooth batter and pancakes that flip easily.
- Keep heat at medium so the centers cook without burning the bottoms.
- Wait for bubbles and set edges before flipping.
- Don’t press pancakes with a spatula—it deflates the fluffiness.
- If pancakes brown too fast, lower heat and cook a little longer.
Tips and Variations for Cottage Cheese Pancakes
- Blueberry: Fold 1/2 cup blueberries into the batter after mixing.
- Chocolate chip: Add 1/3 cup mini chocolate chips for a treat.
- Banana-cinnamon: Mash 1 ripe banana into the batter for extra sweetness.
- Protein boost: Stir in 1 tablespoon peanut butter (batter will be thicker).
- Savory: Skip vanilla and cinnamon; add chopped chives and black pepper.
Make-Ahead & Freezing
Refrigerate pancakes for up to 4 days. Reheat in the microwave for 20–30 seconds or warm in
a toaster oven until hot. Freeze pancakes in a single layer, then store in a freezer bag for
up to 2 months. Reheat straight from frozen.
Serving Suggestions & Pairings
- Top with berries and maple syrup for a classic stack.
- Serve with scrambled eggs for a big breakfast plate.
- Make mini pancakes for snackable, kid-friendly bites.
- Add nut butter and sliced banana for a hearty bowl-style stack.
Reader Review: These were so fluffy and didn’t taste ‘healthy’ at all. Perfect texture and they reheated great the next day.
If you make this cottage cheese pancakes, I’d love to hear how it went. Leave a rating, drop
a comment, and share it with a friend. How would you customize your cottage cheese
pancakes—sweeter, less sweet, extra protein, or topped with your favorite fruit?