These cottage cheese pancakes are tender, fluffy, and packed with protein—perfect for a satisfying breakfast. Cottage cheese is blended into the batter for a smooth base that cooks up into perfect pancakes with lightly crisp edges. They’re quick to make, easy to customize, and just as good stacked high with maple syrup as they are eaten straight from the pan.
These Cottage Cheese Pancakes are flippin' delicious
I've been making these cottage cheese pancakes almost weekly since my kids were small. They're fluffy and tender on the inside, with golden, crispy edges that make pancakes so delicious.
After making many, many batches of these pancakes, I've learned that this recipe is highly adaptable. Sometimes I blend the cottage cheese, other times I don't bother. Sometimes I use all-purpose flour, other times I mix in some wholegrain spelt flour. Sometimes I sweeten them with sugar; other times, I use honey.
The one thing I suggest you don't tinker with is the size of these pancakes. They turn out best when they're on the small size, like silver dollar pancakes. I use the tablespoon from my measuring spoons to scoop the batter into the pan, and they turn out perfectly.
These cottage cheese pancakes are easy to make, super delicious, and they're freezer-friendly to boot. So add them to your weekly meal prep list for a protein-packed breakfast or snacks.
Badda bing, badda boom. Let's make some pancakes, shall we?
Let's make cottage cheese pancakes together!
Alrighty friend, let's do this! You'll find specific quantities and detailed instructions in the printable recipe card at the end of this post. For now, join me for a visual walk through and I'll show you how it works step by step.
Step 1: blend the wet ingredients together
Start by adding the cottage cheese, eggs, and vanilla to your blender, then power up and blend until smooth!
Step 2: add the dry ingredients
Add the flour, baking powder, and salt, and blend until just combined.
You can also transfer the wet mixture to a bowl and then stir the dry ingredients in with a whisk or spatula if you prefer!
Step 3: cook the pancakes!
Alright, batter up! Melt a bit of butter in a large heavy-bottomed skillet over medium heat. I prefer non-stick for this job.
Scoop heaping tablespoons of pancake batter into the pan and let them cook until bubbles are forming on top. Then flip! And cook for another minute or two on the other side.
Step 4: serve!
Will you look at these beauties! Serve 'em while they're hot!
I love topping my cottage cheese pancakes with fresh fruit and real maple syrup, but they're honestly delicious plain, eaten straight from the pan.
Fluffy Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese I use full-fat, but light is also fine
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar can sub honey or maple syrup if you prefer
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- butter for greasing the pan
Instructions
- Combine cottage cheese, eggs, and vanilla in your blender, and blend until smooth.1 cup cottage cheese, 3 large eggs, 1 teaspoon vanilla extract
- Add the sugar, flour, baking powder, and salt, and blend until just combined. You may need to scrape the sides of the blender and pulse a few times to combine.2 Tablespoons granulated sugar, ½ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon salt
- Heat a heavy-bottomed frying pan over medium heat. Brush the pan with butter.butter for greasing the pan
- Carefully pour small rounds of batter into the pan, ensuring there is room for the pancakes to spread out a bit. I use the tablespoon from my measuring spoon, and scoop heaping tablespoons of the batter into the hot pan.
- Once you see bubbles forming on the top of the pancake, carefully lift an edge with your spatula and check that it is golden brown on the bottom. If so, flip, and cook for a minute on the other side.
- Repeat with remaining pancakes.
- Serve with toppings of your choice.
Notes
- Nutrition values are an estimate only!
- I find these pancakes are best on the small side. A heaping tablespoon or scant quarter cup works best.
- You will need to re-grease the pan between batches.
- This batter is thick and can be tricky to pour neatly from the blender. I prefer to transfer it into a bowl and scoop the batter out rather than pouring from the blender.
- If you don't have a blender, you can just whisk the ingredients together in a bowl. You don't need to blend the cottage cheese for them to turn out well, but the pancakes will be fluffier if you do.
Nutrition
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