Most weekends at my house, we have an eggs and bacon and toast day (or my homemade biscuits, which are simply the best) and the other day is for pancakes and waffles. My daughter loves my whole wheat waffles, and my son always requests my chocolate chip pancakes. I’m a sucker so I make both (or pull some out of the freezer if I’ve got any on hand). Today’s recipe though has become a new favorite in my house. Cottage cheese pancakes are so light and fluffy and just crazy delicious. Plus, they are high in protein from the cottage cheese and eggs, which makes them a more filling breakfast, and a great one for my kids before school. In fact, I tend to make a big batch just to store them and have on hand for mid-week breakfasts. Makes mornings so much easier. (And my kids are thrilled to get to have pancakes on an extra day!) They’re also lower in carbs than most pancakes - we only use ¾ a cup of flour for the whole batch. So they can fit into a lower carb lifestyle and be a good choice for someone with diabetes. And like I said, they’re just so tasty. My kiddos adore these pancakes! Plus, these are just 6 ingredients! (OK, plus salt, but that’s a gimme in my mind.) Yup, they are a definite winner. OK, let’s get cooking. (Also, I’ve had a lot of experience making pancakes and want to share what works. ) If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making cottage cheese pancakes:
Cottage cheese: I use and recommend small curd cottage cheese. Full fat or a reduced fat is fine to use. Eggs: You need FOUR eggs, which also helps bump up the protein. Maple syrup: This adds just a bit of sweetness. (And we don’t need any sugar.) You could also substitute honey or agave syrup. Flour: You can use all-purpose flour or substitute a whole wheat flour; I’ve used both. You could also try it with a 1:1 gluten-free baking flour for gluten-free cottage cheese pancakes. Size: It helps to use a ¼-cup measuring cup to measure out the batter into the skillet so you get evenly sized pancakes.
Tip: It helps, too, to spray that measuring cup with cooking spray so the batter falls easily out of it. The recipe yields about 18-20 pancakes. You could certainly adjust the recipe up or down if you want more or fewer. They do store great, though, so I always make the full batch. (Tips on storing the extras are below.) Now, for some other tips…
Tips & Tricks
Knowing when to flip your pancakes is kind-of the key to keeping them light and fluffy and oh so tasty. You’ll know they are ready when you see little air bubbles forming all over the tops of the pancakes. Here’s a picture of one of my basic pancakes to show you what that looks like: The other big trick with cooking pancakes is keeping your pan at the right temperature. For pancakes with cottage cheese, I think it helps to keep the heat a little on the lower side. You don’t want them to burn. I heat my pan over a gas burner on just below medium heat and then lower it a little bit as I continue to cook pancakes. (You can adjust when you flip or between batches.) It will depend on your burner, your pans and just the weather. But it won’t take long to figure out your perfect temp adjustments. Pro tip: Use two large skillets to cook twice as many pancakes at once. If you are standing there flipping pancakes, you might as well do two batches at once and cut your time in half. This has saved me countless hours over the course of my life and that makes me happy. Alright, let’s get ready to eat. Now, these cottage cheese pancakes are delicious on their own, but of course I want to give you some toppings so you can dress up these pancakes to your heart’s content.
Topping ideas:
Maple syrup Butter Sliced bananas Strawberries, blueberries or other berries Mini chocolate chips Peanut butter Nutella Whipped cream Chocolate sauce
Feel free to mix and match and create your own perfect topping combinations! OK, a few other commonly asked questions… Whew, that was a lot, but I wanted to try and help answer all of your questions. Cause you’re definitely gonna want to make these again and again! (If I’m missed something though or if you have another question, please leave me a comment below. I’m happy to help!) I hope you give these a try soon for a new, healthy, delicious way to have a pancake breakfast. Enjoy! XO, Kathryn Cottage cheese: I use and recommend small curd cottage cheese. Full fat or a reduced fat is fine to use. Maple syrup: This adds just a bit of sweetness. (And we don’t need any sugar.) You could also substitute honey or agave syrup. Flour: You can use all-purpose flour or substitute a whole wheat flour; I’ve used both. You could also try it with a 1:1 gluten-free baking flour for gluten-free cottage cheese pancakes. Size: It helps to use a ¼-cup measuring cup to measure out the batter into the skillet so you get evenly sized pancakes. Tip: It helps, too, to spray that measuring cup with cooking spray so the batter falls easily out of it. Topping ideas: Maple syrup, butter, sliced bananas, blueberries, strawberries or raspberries, spread of peanut butter or Nutella, sprinkling of mini or regular chocolate chips, drizzle of chocolate sauce, whipped cream, etc. Storing: Leftover pancakes can be stored, covered, in the fridge for up to 5 days. Or freeze them in a freezer-safe ziptop plastic bag — that’s labelled — for up to 6 months.
title: “Cottage Cheese Pancakes” ShowToc: true date: “2024-10-23” author: “Laura Raymond”
4.89 82 Published Sep 28, 2023, Updated Sep 06, 2024 I’ve already made cottage cheese cookies, cottage cheese ice cream and now these cottage cheese pancakes! I already have these banana cottage cheese pancakes on the site, but I wanted to share a recipe that was made with regular flour and without banana. I will say it took a few tests, but the recipe I’m sharing today is chef’s kiss! These pancakes are light, fluffy, packed with protein and have a melty, creamy center thanks to the cottage cheese. Trust me when I say you’re going to want to run to your kitchen to make these asap!
Why You’ll Love These Pancakes
They’re packed with 24 gams of protein per serving! They have a fluffy and soft texture and a melt-in-your-mouth-center thanks to the cottage cheese. These pancakes come together in no time with just 7 main ingredients. They’re kid-approved! Both my kiddos gobbled these pancakes up!
Ingredients Needed
flour – the base of your pancakes providing the necessary structure. I’ve tested these pancakes with both all-purpose and whole wheat pastry flour and both turned out great! Whole wheat flour offers a healthier, fiber-rich option to all-purpose. baking powder – acts as the leavening agent that ensures your pancakes are fluffy and light, rather than flat and dense. cinnamon – a touch of this spice adds warmth and a subtle spiciness, elevating the flavor profile of the pancakes. full-fat cottage cheese – the star of the show and what helps achieve moist, fluffy pancakes. It also adds a ton of protein, calcium, vitamins and minerals. You can use any variety you like, but keep in mind if you use small curd you might need the almond milk as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results, but low-fat or 2% cottage cheese will also work. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe. eggs – serve as the binding agent that holds all the ingredients together. They also contribute to the fluffiness of the pancakes. maple syrup – provides natural sweetness to the batter, eliminating the need for processed sugar. it also works wonderfully as a classic topping. Make sure you’re using pure maple syrup and not pancake syrup, which is loaded with corn syrup and additives. vanilla extract – the perfect flavor enhancer. almond milk – if you find your batter too thick, a splash of almond milk can help you achieve the consistency you’re looking for, without altering the flavor much.
How to Make
Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon. This dry mix serves as the base for your pancake batter. Combine wet ingredients: Add cottage cheese, eggs, maple syrup and vanilla extract to a blender or food processor. Blend until the mixture is smooth and well combined. If you don’t have a blender, you can also whisk these ingredients together in a separate mixing bowl. Your batter just won’t be as smooth. Combine: Pour the wet ingredients into the dry ingredients. Stir until everything is combined. The batter may be thick at this point. If it’s too thick, add the almond milk and stir again to combine. Preheat: Turn your skillet or griddle to low-medium heat. Spray it with non-stick spray or add oil or butter to ensure easy flipping and no sticking. Cook: Once the pan is hot, use a quarter-cup measure to scoop out the batter onto the pan. If the batter is thick, you might need to use a spoon to spread it into a circle. You should be able to make 8 pancakes. Cook until you see little bubbles forming on the surface and the edges become firm enough to slide a spatula underneath, about 4-5 minutes. Turn the pancakes over and cook for an additional 2-3 minutes, or until they are cooked through. Serve: Plate four pancakes per serving. Drizzle them with maple syrup and serve with fresh berries or toppings of choice.
Substitutions & Notes
Flour – I haven’t tried a substitute for the flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out. If you’re looking for a gluten-free version of cottage cheese pancakes try my banana cottage cheese pancakes instead. They’re made with rolled oats instead of flour.
Eggs – I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure and I haven’t tested it so I’m not sure how the pancakes would turn out.
Cottage cheese – This is the star of the recipe so I also wouldn’t recommend substituting the cottage cheese with anything. If you’re looking for a pancake recipe with Greek yogurt try my Greek yogurt pancakes instead.
Topping & Mix-in Ideas
I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!
Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup. Fresh berries – I love mixing fresh blueberries right into the batter or topping the pancakes with fresh berries when serving. They add a pop of color and such good flavor! Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar! Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup! Nuts – for some crunch top your pancakes with chopped nuts like pecans, walnuts or almonds.
What to Serve With Cottage Cheese Pancakes
Since these pancakes are loaded with 24 grams of protein per serving we often eat them on their own for breakfast. But if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these pancakes:
Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche. Meat – some sort of breakfast sausage and/or bacon would be delish paired with these pancakes. For a vegan option try this tempeh bacon. Fruit salad – I love this fruit salad with mint or this simple fruit salad. Coffee – make my cold brew or this pumpkin spice latte for the ultimate fall experience. Fun drink – make these mimosas or bellinis for a fun adult beverage.
Tips For Success
Use full-fat small curd cottage cheese Re-grease the pan between each batch of pancakes. Use a nonstick pan for easy flipping. Don’t use a higher heat and think it will cook the pancakes faster… you’ll be left with burnt yet uncooked cakes. Stick to low-medium heat and practice patience! Wait until you see bubbles on the surface of the pancake and the edges look set before flipping. Trust me, it’s worth the wait. If the batter seems too thick, don’t hesitate to add a splash of almond milk. A runny batter could lead to flat pancakes, while a thicker batter will give you fluffy, hearty pancakes.
Storing & Reheating
Refrigerator – Store any leftover pancakes in an airtight container in the fridge for up to one week. Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months. To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm.
More Pancake Recipes
Healthy Pumpkin Pancakes Blueberry Protein Pancakes Coconut Flour Pancakes Healthy Apple Pancakes Protein Pancake Bowl
More Cottage Cheese Recipes
Cottage Cheese Protein Pancakes Creamy Cottage Cheese Pasta Cottage Cheese Scrambled Eggs Cottage Cheese Cookie Dough High Protein Cottage Cheese Oatmeal Cottage Cheese Wrap
Be sure to check out all of the cottage cheese recipes as well as the full collection of breakfast recipes on EBF!
