Cottage cheese adds some easy protein to these light fluffy Cottage Cheese Pancakes! They’re naturally gluten-free with 20 grams of protein per serving, made with simple ingredients right in your blender, and you can customize them with any mix-ins, from blueberries to chocolate chips!
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Pancakes with staying power.
Pancakes are a delight to eat, but nutritionally, they leave me hungry an hour later.
I’m all about this classic Fluffy Pancakes recipe for special occasions and lazy weekends, but these cottage cheese pancakes have become my go-to for weekday mornings, when I need something to power me through to lunch time.
Like my Protein Pancakes, these pancakes pack in more protein than a classic pancake recipe, but this version is made without protein powder. If you’ve had ricotta pancakes before, the vibe is similar here—think: super moist, tender, and a little bit creamy.
Rather than using all-purpose flour as the base for these cottage cheese pancakes, I swapped in ground oats, a la my Banana Oatmeal Pancakes. I love the flavor and texture oats give pancakes, and it also makes this recipe gluten-free without having to use a pricy wheat flour substitute.
My Tips for Perfect Cottage Cheese Pancakes
Everything you need for pancake perfection is in the recipe card at the bottom of the page, but here are some additional pointers that will help you along the way.
- No High-Speed Blender? No Problem! If you don’t have a high-spend blender, you can tweak the process slightly. I recommend adding the oats to your blender and blitzing them until they form a powder. Then add the rest of the ingredients and blend again. (A food processor will work too.)
- Let the Batter Rest. I know we’re all impatient because we want pancakes and we want them NOW, but letting the batter rest allows the ground oats to soak up the liquid. This means thicker, fluffier pancakes.
- Keep the Heat at Medium-Low. This batter is thick and it needs time to cook through. Cooking on medium-low gives it sufficient time to completely set in the middle without burning the outsides.
Serving Suggestions
To add even more protein to my breakfast, I like serving these cottage cheese pancakes alongside Cottage Cheese Eggs or Turkey Sausage.
Or if I’m feelin’ fancy, I’ll top them with Homemade Apple Pie Filling, which I keep stockpiled in the freezer.
More Cottage Cheese Recipes
These cottage cheese pancakes are fluffy and delicious—and they pack in 20 grams of protein per serving. I’ve got 4 flavor variations to try!
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FOR LEMON BLUEBERRY:
- ADD: Zest and juice of 1 small lemon; Fold in 1 cup blueberries
FOR CHOCOLATE CHIP:
- ADD: 1/2 to 2/3 cup chocolate chips
FOR CINNAMON PECAN:
- Increase the cinnamon to 1/2 teaspoon; add 1/2 cup chopped pecans
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If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
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In a high speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed, until the batter is smooth and creamy, stopping to scrape down the blender as needed.
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Transfer to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
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Heat a griddle or a skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles for on top. Flip and continue to cook for 1 to 2 additional minutes.
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Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish remaining batches. Serve warm with desired toppings.
- TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days in an airtight container.
- TO REHEAT: Warm leftover pancakes in a toaster (on a medium setting) or in the microwave.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. They can be reheated directly from frozen.
Serving: 3pancakesCalories: 345kcalCarbohydrates: 46gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 166mgPotassium: 438mgFiber: 6gSugar: 5gVitamin A: 261IUVitamin C: 0.01mgCalcium: 140mgIron: 3mg
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