My Cottage Cheese Pancakes Recipe comes together in a single blender with simple, budget-friendly ingredients for a gluten-free, protein-forward breakfast that has all the soft, fluffy texture and sweet flavor of classic pancakes. Serve them warm with your favorite toppings, and you’re guaranteed to start your day on the right foot!

Quick & Easy Cottage Cheese Pancakes

I didn’t want to hop on the cottage cheese bandwagon, but I finally caved. And, y’all, I get the hype. I’m officially converted and use it to meal prep everything from my sheet pan breakfast burritos to high-protein egg bites and these cottage cheese pancakes.

Not only does the cottage cheese add protein, but it also makes the batter extra soft and fluffy without sacrificing any of the delicious flavor of traditional pancakes. I promise you can’t even taste it.

We’re keeping things extra easy for this recipe! I love a tall stack of pancakes as much as the next person, but pulling out mixing bowls to make a batch sometimes feels like more hassle than it’s worth. That’s why I designed this recipe specifically for the blender! Instead of mixing wet and dry ingredients in different bowls and combining everything, making a mess in the process, you just add everything to a blender. The batter comes together in under a minute!

sliced cottage cheese pancakes on plate topped with fruit — A fluffy stack of pancakes is always a good idea and it’s an even better idea when they’re packed with protein!

Also, unlike most recipes that are made with all-purpose flour, these cottage cheese pancakes start with old-fashioned rolled oats, which I almost always have in my pantry. As a result, they have more fiber than most standard pancakes but still offer all the taste and texture you know and love. These have quickly become a breakfast staple in my house because they’re easy enough for busy mornings but still feel like a special weekend breakfast! With a five-star rating, readers love them, too!

five-star reader review

“These are legitimately my favorite pancakes!!! I have been searching forever for higher protein pancakes and they always involved protein powder. This recipe uses real food, no fillers and the macros on it are so good – meaning they won’t leave you hungry an hour after eating them! They’re also insanely delicious and are now a weekend tradition for me and my husband. We look forward to this every week!”

— liz

What You Need to Know About the Ingredients for this Cottage Cheese Pancakes Recipe

cottage cheese pancake ingredients in small bowls — Old-fashioned oats are the perfect base for these pancakes! They’re cheap and something most people usually have on hand!

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. I haven’t tested this recipe with egg substitutes and can’t guarantee the results if you do.
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.

How to Make Cottage Cheese Pancakes

Add all the ingredients to a high-powered blender, and blend until completely smooth to remove any cottage cheese lumps.

📝Pro-Tip: Pancakes take a little patience, so don’t crank up the heat. Low and slow is how you prevent burning!

slice of cottage cheese pancakes on fork with fruit and syrup — The softest, fluffiest, high protein pancakes! This is my favorite way to top them – with fresh berries and a drizzle of maple syrup.

📝Pro-Tip: Keep your pancakes warm by transferring them to an oven-safe dish and storing them in the oven at 200°F. That way you can cook multiple batches or feed a crowd without your pancakes getting cold!

I usually make a plain batch of pancakes, but you can easily add mix-ins like fresh berries or chocolate chips. And, of course, don’t forget your toppings! Serve them warm whipped cream, maple syrup, honey, or lemon blueberry jam. Almond butter or peanut butter and fresh fruit are also some of my favorites.

I hope you give these Cottage Cheese Pancakes a try! 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.