Fluffy Cottage Cheese Pancakes – The Healthy Maven


Cottage cheese pancakes are a high-protein alternative to traditional pancakes. This version is fluffy and crisp around the edges and perfect for a healthy breakfast!

stack of cottage cheese pancakes on a white plate with fresh raspberries and maple syrup.stack of cottage cheese pancakes on a white plate with fresh raspberries and maple syrup.

Pancake Tuesday is one week away and while I could certainly help you celebrate with one of these 40 healthy pancake recipes, I figured, why not add one more to the mix?

These Cottage Cheese Pancakes have been on repeat in our house. Mainly because my toddler is a pancake-fiend but also because I love that they’re a sneaky way to get some protein into her diet. Same goes for my own diet which can at times be lacking in the protein department.

Not convinced to try cottage cheese pancakes? Let me try one more attempt. These pancakes are:

  1. Easily meal-prepped – feel free to make a big batch in advance and then freeze leftover pancakes. This makes for a quick and easy breakfast recipe for weekday mornings.
  2. Customizable – this pancake batter is really just a base but can be easily customized with everything from fresh berries to chocolate chips to nuts.
  3. One-Bowl – that’s right! Everything can be mixed together in one bowl. Minimal dish washing required!
  4. High in protein – using cottage cheese in your pancakes can nearly double the protein in your average pancake recipe!

Ingredients in Cottage Cheese Pancakes

  • Small curd cottage cheese – Ideally we want to use small curd cottage cheese. The curd size will be indicated on the packaging. You can use low fat or full fat cottage cheese (my preference is for full fat) but curd size matters more. One way to get around curd size is to blend your ingredients in a blender. So if you cannot find small curd cottage cheese, this is your best bet.
  • Eggs – Eggs + cottage cheese = fluffy pancake that’s high in protein!
  • Vanilla extract – you could also sub in almond extract for a slightly different variation.
  • Maple Syrup – this is how I like to sweeten my pancakes. The Canadian in me recommends you use pure maple syrup.
  • All-Purpose Flour – I’ve tested these with all-purpose flour and oat flour. Both work great.
  • Baking Powder – this helps give your pancakes rise.
  • Cinnamon – optional but highly recommend! You can also sub in a different spice if you prefer.
  • Salt – just a pinch. Feel free to omit if watching sodium levels.

How to Make Cottage Cheese Pancakes

STEP 1: COMBINE WET INGREDIENTS

In a large bowl whisk together cottage cheese, eggs, vanilla and maple syrup.

cottage cheese, eggs, vanilla and maple syrup whisked in a large mixing bowl.cottage cheese, eggs, vanilla and maple syrup whisked in a large mixing bowl.

STEP 2: STIR IN DRY INGREDIENTS

Stir in flour, baking powder, cinnamon and salt until just combined.

cottage cheese pancake batter in a large brown mixing bowl.cottage cheese pancake batter in a large brown mixing bowl.

STEP 3: COOK PANCAKES

Melt butter or coconut oil in a large skillet or pan over medium heat. Add 1/4 cup of batter per pancake. Do not overcrowd. Cook for 2-3 minutes on first side or until all bubbles have popped and firm around the edges. Flip pancakes and cook for 1 minute on the other side. Remove pancakes from heat and keep warm while cooking remaining batter. Add butter or coconut oil between each round of cooking.

pancakes cooked in a non-stick skillet.pancakes cooked in a non-stick skillet.

STEP 4: TOP + SERVE

Top with maple syrup, fresh fruit or desired toppings (see suggestions below).

maple syrup being poured on a stack of pancakes with raspberries and cottage cheese.maple syrup being poured on a stack of pancakes with raspberries and cottage cheese.

Make Them Gluten-Free

If you’d like to enjoy gluten-free cottage cheese pancakes you can sub in oat flour in place of all purpose flour. Note that I have not tested this recipe with other gluten-free flours like almond flour and coconut flour, but please let me know if you do!

Toppings + Mix-Ins

  • Maple syrup – You can’t go wrong adding maple syrup to your pancakes! Just try to grab the real stuff…I am Canadian after all!
  • Nut butter – these cottage cheese pancakes taste delicious with almond butter or even homemade pecan butter.
  • Nuts– I love adding nuts to my cottage cheese. Pecans or walnuts taste delicious but even crushed almonds or hazelnut would be great!
  • Preserves or fresh fruit – strawberry jam or fresh blueberries are a delicious topping or mix directly into batter.
  • Chocolate chips – add a 1/4 cup of chocolate chips directly to your batter!
  • Make them almond flavored – sub the teaspoon vanilla extract for almond extract.

Storage Instructions

Refrigerator: You can store these pancakes in an airtight container in the fridge for up to 5 days. Reheat in microwave or in the toaster.

Freezer: To freeze, lay in a single layer in a freezer bag. Divide layers with parchment paper so they don’t stick. Store flat. Reheat in toaster or microwave.

More Pancake Recipes:

Print

Cottage Cheese Pancakes

stack of cottage cheese pancakes on a white plate with raspberries and fresh cottage cheese.stack of cottage cheese pancakes on a white plate with raspberries and fresh cottage cheese.

Cottage cheese pancakes are a high-protein alternative to traditional pancakes. This version is fluffy and crisp around the edges and perfect for a healthy breakfast!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American
  • Diet: Vegetarian
  • 1 1/2 cups small curd cottage cheese (you can use low-fat or full-fat)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (+ more for serving)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • pinch of salt
  • Butter or coconut oil for cooking

  1. In a large bowl whisk together cottage cheese, eggs, vanilla and maple syrup.
  2. Stir in flour, baking powder, cinnamon and salt until just combined.
  3. Melt butter or coconut oil in a large skillet over medium heat.
  4. Add 1/4 cup of batter per pancake. Do not overcrowd.
  5. Cook for 2-3 minutes on first side or until all bubbles have popped and firm around the edges.
  6. Flip pancakes and cook for 1 minute on the other side.
  7. Remove pancakes from heat and keep warm while cooking remaining batter. Add butter or coconut oil between each round of cooking.
  8. Top with maple syrup, fresh fruit or desired toppings (see suggestions above).
  9. Store in fridge for up to 5 days or longer in freezer (see storage instructions above).

Keywords: cottage cheese pancakes



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