These Cottage Cheese Pancakes are soft, fluffy, and a delicious way to add a protein boost to your day. Made with oats instead of flour, they’re a satisfying breakfast with real staying power.
If you haven’t jumped on the cottage cheese in everything trend yet, I get it. There’s a lot out there. But with my Cottage Cheese Dip and Cottage Cheese Chicken Salad under my belt, I decided it was time to give pancakes a try.
I was literally shocked at how good these Cottage Cheese Pancakes turned out. So good that I’ve felt compelled to make them several times in recent weeks. They taste just like traditional pancakes with perfect texture, great flavor, and 15 grams of protein per serving.
I serve them with a drizzle of maple syrup or honey and a plenty of fresh berries for the perfect Sunday morning pancake breakfast. Add a dollop of Greek yogurt for even more protein.
Table of contents
Recipe Highlights
- More Protein and Fiber: Made with low-fat cottage cheese, oats, and eggs for a satisfying, protein-rich breakfast that will keep you full.
- Simple Ingredients: No specialty items, just ingredients you likely already have on hand.
- Naturally Gluten-Free: Made without flour. Use certified gluten-free oats if needed.
- Quick and Low Effort: Just blend the batter and cook. It doesn’t get much easier.
- Classic Pancake Flavor: Soft, fluffy, and familiar. Adults and kids alike will love them.
Ingredients
- Cottage Cheese: It adds moisture, protein, and a subtle tang while helping create a tender pancake. I always have 2% in my fridge, but full-fat cottage cheese works just as well if that’s what you have on hand. Some brands can be quite salty, so check the sodium content before choosing. My current favorite is Good Culture.
- Rolled Oats: Old-fashioned rolled oats blend smoothly into the batter and replace flour in this recipe. Don’t substitute quick oats or steel-cut oats, as they will affect the texture.
- Eggs: Eggs provide structure and help bind the batter together. Be sure to use large eggs for consistent results.
- Pure Vanilla Extract: A small amount of vanilla adds warmth and enhances the overall flavor.
- Baking Powder: Adds a little lift so the pancakes cook up light and tender.
- Kosher Salt: Just a small amount balances the flavors. Since cottage cheese is naturally salty, you don’t need much.
How to Make Cottage Cheese Pancakes
- Add all of the ingredients to a food processor or blender.
- Process until smooth.
- Heat a nonstick skillet that’s been coated with nonstick cooking spray over medium to medium-low heat, Scoop the batter into the skillet using a ¼-cup measure, working in batches as needed.
Cook for about 2 minutes, until the edges look set and the bottoms are lightly browned. - Flip and cook for an additional 1 to 2 minutes, until golden brown. Transfer to a plate and repeat with the remaining batter.
Make them your own! Try adding a pinch of cinnamon or nutmeg, or stir in mini chocolate chips or blueberries after blending the batter.
Tips for the Best Cottage Cheese Pancakes
- Keep the heat moderate. These brown quickly, so avoid high heat.
- Keep them small. Smaller pancakes are easier to flip.
- Blend until smooth. This ensures the best texture.
Storage Tips
Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat or in a toaster oven until warmed through.
Freeze: These pancakes freeze well which makes them great for meal-prepping. Let them cool completely, then transfer to a freezer-safe container or bag, placing a piece of parchment between layers to prevent sticking. Freeze for up to 2 months and reheat in the microwave, a skillet, or toaster oven until warmed through.
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Cottage Cheese Pancakes
Ingredients
- 1 cup rolled oats, (old-fashioned oats)
- 1 cup 2% cottage cheese
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
Instructions
- Place all the ingredients in the bowl of a food processor or blender and process until smooth, about 30 seconds, scraping down the sides as needed.
- Coat a large nonstick skillet with nonstick cooking spray and place over MEDIUM to MEDIUM-LOW heat. Use a ¼-cup measure to scoop the batter into the skillet, working in batches as needed. Cook for about 2 minutes per side, flipping when the edges look set and the bottoms are lightly browned.
- Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
More High Protein Breakfast Ideas
Banana Pecan Protein Muffins
High Protein Egg Bakes
Turkey Breakfast Sausage
