Cottage Cheese Pancakes Recipe

This Cottage Cheese Pancakes recipe is exactly what’s been missing from your breakfast repertoire! Cottage cheese pancakes are packed with protein and fiber, the fluffiest healthy pancakes, and loaded with flavor. Top with any fresh fruit and a drizzle of maple syrup. 

Gluten Free, Nut Free, Soy Free

Guys, I think cottage cheese is making a comeback! After reigning the ‘90s low fat craze, cottage cheese kinda fell off the map. But it’s definitely gaining popularity again because it’s so versatile, so tasty, filling, and loaded with nutrients. Seriously add it to your shopping list!

I’ve had cottage cheese pancakes on my “to make” recipe list for a loooong time, but after a client recently sent me a recipe for cottage cheese pancakes I knew I had to try it. After reviewing the recipe she sent I had to make some Chelsey Amer Nutrition adaptations…

Think:

• Upping the fiber – because fiber keeps you fuller longer!
• Minimizing the added sugar – no pancake recipe needs ½ cup of sugar!
• Making the recipe gluten free to be more inclusive. I eat gluten, but I like to make recipes gluten free if it doesn’t detract from the outcome so more people can enjoy them. In this case, using oats instead of flour added fiber and came out delicious!

This Cottage Cheese Pancakes Recipe is…

• SO easy to make – it’s a blender recipe!
• Freakin’ delicious
• Fluffy AF
• Made with just 7 ingredients (including the butter to butter the pan!)
• A hit with kids too!
• Packed with protein (nearly 50 grams of protein in the entire recipe)

If you’re not a cheese fan or specifically a cottage cheese fan, these pancakes do NOT taste like cottage cheese. Cottage cheese, however, provides a great base for the perfect pancake texture.

Think decadent hotel-style ricotta pancakes with a higher protein twist.

Ingredients to Make this Cottage Cheese Pancakes Recipe

You only need 7 ingredients to make this recipe…

Cottage cheese is secretly a nutrient powerhouse, which is why I think it’s going to make an EPIC comeback soon. 

1 cup of cottage cheese contains: 

• Nearly 30 grams of protein (!!) – that’s about 10 grams more than a cup of Greek yogurt
• Just 6 grams of carbs
• Varying amounts of fat, depending on if you purchase full-fat or low-fat versions

I used low-fat cottage cheese for this recipe because that’s why I purchased online. You can also use full-fat cottage cheese. I did use a smaller curd cottage cheese as well. Good culture is my brand of choice right now.

Eggs help bind these pancakes and make them fluffy.

Plus, eggs add additional protein, vitamins and minerals, like choline, vitamin D, and omega-3s.

Rolled oats substitute for flour to make this recipe gluten free, with more fiber.

One cup of rolled oats adds 8 grams of fiber to this recipe, plus a (probably) shocking 10 extra grams of protein. Regular all-purpose flour has about one-third of the amount of fiber.

Brown sugar adds a hint of earthy sweetness.

The only difference between white sugar and brown sugar is that brown sugar has molasses in it. In a recipe like this one it adds some earthiness to it. I think one tablespoon is just enough.

Baking powder is the leavener of choice.

Don’t grab your baking soda by mistake!

Cinnamon adds additional flavor, so less added sugar is necessary.

I will forever swear by the Costco Kirkland brand ground cinnamon. It’s delicious.

Butter prevents the pancakes from sticking in the pan.

If using butter to “oil” the pan gives you some anxiety, I urge you to lean into that and question why. Pancakes taste SO much better when butter is used. However, alternatively, you can use non-stick oil spray, but they taste so much better with butter! Of course, if you have a dairy allergy you can use oil as well, but if you have a dairy allergy I assume you’re not making cottage cheese pancakes!

What does a Cottage Cheese Pancake Recipe taste like?

Surprisingly, NOT cottage cheese! Although cottage cheese can have a specific flavor, this cottage cheese pancake recipe tastes fairly mild. It’s not sweet (there’s only 1 tablespoon of sugar in the entire recipe, after all), but I love that so you can add your own toppings.

How to Make Healthy Cottage Cheese Pancakes

It’s quite easy to make these pancakes – the hard work is done in a blender! 

Add all of the ingredients except for the butter to a high-powered blender or food processor. Process until smooth. The batter will be thick. If it looks too thick to you, add a couple of tablespoons of milk or water to thin it out.

Mix in any mix-ins you’d like to add, like blueberries, chocolate chips, etc. I kept these plain, and they’re still so flavorful! 

Heat the butter over medium-low heat in a large skillet. Using a ⅓-cup measuring cup, scoop the batter and plop it onto the pan. It’s a thick batter so it won’t spread much. Let the cottage cheese pancake cook until the edges set and small bubbles appear.

Then it’s time to flip. Carefully flip and cook for another 2-3 minutes, until the pancake is golden brown and fully cooked through. Repeat until you use all the batter. 

Please note, if your batter gets super thick add another tablespoon of milk or water to thin it out (less if you only have a small amount of batter left).

Kitchen Tools to Make Cottage Cheese Pancakes

Although a blender is not 100% mandatory, if you have a picky toddler at home I highly recommend blending this recipe because they may refuse to eat them if they spot a cottage cheese curd hidden in the pancakes!

You only need a few tools to make this recipe:

• Cast iron skillet – not necessary, but I always find pancakes taste better when cooked in a cast iron skillet. Wait for it to get super hot!
• Metal spatula – makes flipping easier than using plastic or silicone
• High-powered blender, like a Vitamix, does all the hard work for you
• Measuring cups and spoons

How to Serve Cottage Cheese Recipes

This recipe is best when you eat it right away! The edges get crispy and the center is fluffy – pancake perfection!

However, if you do want to meal prep this pancake recipe in advance, you can. I’d suggest reheating on a skillet – not in the microwave. If you do let the cottage cheese pancakes sit out, they do become a bit more chewy than a traditional pancake.

Toppings and Mix-Ins for Cottage Cheese Pancakes

The world is your oyster! Although I definitely wouldn’t suggest oysters! 🙂

Here are some of my favorite toppings:

• Maple syrup
• Greek yogurt
• Marscapone cheese
• Ricotta cheese
• Jam (thin it out with some water or mix with maple syrup for a thinner consistency)

Here are some of the best mix-ins for this recipe:

• Berries (blueberries or strawberry slices are my favorite)
• Banana slices
• Mini chocolate chips
• Cinnamon chips

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FAQ about this Cottage Cheese Pancakes Recipe…

Can I make this recipe sugar free?

Yes, you can omit the brown sugar. Each pancake has less than 1/2 teaspoon sugar as the recipe is written, however, if you’d like to omit the brown sugar you can.

How can I make this recipe gluten free?

This recipe is already naturally gluten free if you use certified gluten free oats.

Can I make this recipe dairy free?

I have not tested this recipe with dairy free cottage “cheese.” If you’re looking for a dairy free pancake recipe, I suggest using one of these recipes:

• 4-Ingredient Protein Pancakes
• Green Sheet Pan Protein Pancakes

I hope you love these as much as I do!
XO