Fluffy Cottage Cheese Pancakes

A stack of cottage cheese pancakes with a slice taken out

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 when stacked high with maple syrup as when eaten straight from the pan.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword Cottage cheese, cottage cheese pancakes, Pancakes

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 182kcal

Author Katie Trant

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

US Customary - Metric

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