Cottage Cheese Pancakes

These Cottage Cheese Pancakes are such a great way to start the day with some extra protein! Unlike other recipes, my recipe uses simple ingredients like oats, cottage cheese, and eggs which keeps the pancakes completely gluten free. Plus, the batter comes together in the blender which makes them incredibly easy to make. You’ll end up with soft, fluffy, and protein packed pancakes every time!

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Why You’ll Love These Cottage Cheese Oat Pancakes

1. Easy – Pulling out mixing bowls to make a batch of pancakes can sometimes feel like more hassle than it’s worth which is why I specifically designed for this recipe to come together in the blender instead. You just add all of the batter ingredients to a high-powered blender and it comes together in under a minute.
2. Higher in protein – If you’re looking for cottage cheese pancakes there’s a high probability you’re looking for a pancake recipe that packs in a bit more protein than the norm. The cottage cheese in this recipe not only keeps these pancakes moist and fluffy but also adds extra protein which can help you hit your protein goals and start the day strong!
3. Customizable – Add your favorite mix-ins like fresh berries or chocolate chips or top the pancakes with your favorite toppings like fresh fruit and really make them your own!

More Reader Favorite Cottage Cheese Recipes

• 5-Minute Cottage Cheese Dip
• Strawberry Cheesecake Cottage Cheese Ice Cream
• Basic Cottage Cheese Ice Cream
• Lemon Blueberry Cottage Cheese Ice Cream 
• Protein Packed Egg Bites with Cottage Cheese
• Peanut Butter Banana Cottage Cheese Ice Cream 

Cottage Cheese Pancake Ingredients 

Old-Fashioned Oats: the base of the pancakes is whole-grain old-fashioned oats. If you need to be sure these pancakes are gluten-free then be sure to grab certified gluten-free oats.

Cottage Cheese: the star of the show! I prefer 2% cottage cheese for this recipe, but whole milk cottage cheese will also work. I recommend using small curd cottage cheese to avoid lumps in the batter. 

Large Eggs: you’ll need four large eggs to bind the batter together. 

Vanilla Extract: adds delicious vanilla flavor throughout the pancakes. 

Baking Powder: you’ll need two teaspoons of baking powder to give your pancakes some lift. Make sure it’s fresh! Otherwise, they won’t rise. 

Ground Cinnamon: a little ground cinnamon adds delicious warmth and enhances the sweetness of the pancakes. 

Salt: trust me on this! Just a pinch goes a long way to bring out the flavor of the rest of the ingredients. 

Helpful Kitchen Tools 

• High-Powered Blender
• Measuring Cups
• Measuring Spoons
• Skillet
• Spatula

How to Make Pancakes with Cottage Cheese

Step One: Add all the ingredients to a high-powered blender, and blend until smooth. 

Step Two: Next, heat a large nonstick skillet or griddle over medium-low to medium heat. Once hot, add a little oil to the pan. 

Step Three: Once the oil is hot, pour ¼ cup of the pancake batter onto the skillet. Cook on the first side until the edges are set and bubbles begin to form throughout the batter. 

Step Four: Flip the pancake, and cook on the second side for 1-2 minutes or until golden brown. Transfer the pancake to a plate or wire rack, and repeat until all of the batter has been cooked. 

Step Five: Serve your cottage cheese protein pancakes warm with your favorite toppings! 

Tips and Tricks 

• Blend your batter until it is completely smooth for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you need to, you can add a splash of milk to help things along.
• If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more quickly.
• Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so don’t crank up the heat. Low and slow is the way to go!
• Keep your pancakes warm by transferring them to an oven-safe dish, and storing them in the oven at 200 degrees. That way you can cook multiple batches or feed a crowd without your pancakes getting cold! 

Topping Ideas and Serving Suggestions 

I love to serve these cottage cheese pancakes topped with maple syrup and fresh berries. However, they’re also great with options like almond butter or peanut butter, chocolate chips, bananas, fruit jam, or a drizzle of honey. 

Thanks to the cottage cheese, they’re plenty filling on their own. However, they also make for a great addition to a breakfast spread alongside options like: 

• Loaded Homemade Egg Bites
• Breakfast Casserole with Ham 
• Banana Smoothie
• Breakfast Egg Muffins

How to Store, Freeze, and Reheat

1. Store leftover pancakes in an airtight container or sealable bag in the fridge for 1 to 2 days. 
2. Reheat in the microwave for 30 seconds at a time until warmed through, in the toaster, or oven at 350 degrees. 
3. Freeze your pancakes for up to two months. To do so, let them cool completely. Then, transfer them to a sealable bag or airtight container, and place a piece of wax or parchment paper in between each pancake. Reheat from frozen when you’re ready to eat. 

More Delicious Pancake Recipes

• Greek Yogurt Pancakes
• Easy Oatmeal Pancakes 
• Lemon Blueberry Pancakes
• Healthy Blueberry Pancakes
• Banana Oatmeal Pancakes
• Chocolate Chip Pancakes

I hope you give these Cottage Cheese Pancakes a try! They’re flavorful, fluffy, and full of protein! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner