Easy Cottage Cheese Pancakes

Whip up these fluffy, high protein cottage cheese pancakes in minutes – no protein powder required! Perfect for a quick, nutritious breakfast and so simple, anyone can make them.

You’ll just need a few simple ingredients and a blender for this one! It really is so quick. And don’t be afraid of the cottage cheese – it gives these pancakes the most beautiful texture, keeping them light, fluffy and moist. If you weren’t the one making them, you’d never know it was in there! Here’s everything you’ll need.

What You’ll Need

Equipment

• Blender
• Non stick frying pan or griddle

Ingredients

• 2% low fat cottage cheese: Love the daisy brand.
• Eggs
• Maple syrup: I use the Maple Grove Farms sugar free.
• Vanilla
• All purpose flour
• Cinnamon
• Salt
• Baking powder

How To Make Them

1. Preheat pan: Heat a non stick frying pan or griddle over medium heat.
2. Blend: To a blender, add cottage cheese, eggs, maple syrup and vanilla and blend until smooth. Add flour, cinnamon, salt and baking powder and blend again, just until combined.
3. Cook: Lightly grease pan with a little butter or oil, then pour on ~1/4 cup batter per pancake. Cook 2-3 minutes, until bubbles form on the surface and edges look set. Flip and cook another 1-2 minutes until golden brown and cooked through.
4. Serve: Stack and serve with your favorite toppings!

Tips

• Medium heat: Don’t heat your pan too hot – medium heat is perfect to allow pancakes to cook evenly without burning the outside.
• Cook time: Cottage cheese pancakes take a bit longer to cook than regular pancakes, so be patient! Once you see edges set and bubbles on the surface, you’ll know they’re ready to flip.
• Don’t over-blend: Blend dry ingredients into the batter just until combined to keep baking powder active and get perfectly fluffy, golden cakes every time!

FAQs

• Can I freeze for meal prep?: Yes! After cooling, place parchment between each pancake and store in a freezer-safe ziploc or container up to 3 months. Pop in the toaster straight from frozen or microwave 40-60 seconds, until warm.
• Can I make them gluten free?: Absolutely! You can make these cottage cheese pancakes gluten free by swapping all purpose flour for a 1:1 gluten free flour substitute or oat flour (check for certified gluten free). Make sure your baking powder is gluten free as well.
• What if I don’t have a blender?: If you don’t have a blender, you can whisk together wet ingredients until combined, then stir in the dry.
• Can I add mix-ins?: Mix-ins are delicious with these cottage cheese pancakes! Fold a few chocolate chips or blueberries into the batter before cooking or sprinkle a few on top before flipping.

You’ll Also Love

• Pumpkin protein pancakes
• Blueberry pancake muffins
• High protein breakfast muffins

Lastly, be sure to leave a rating and review down below if you make these easy cottage cheese pancakes! And don’t forget to tag me on IG so I can repost ♡ – always love to hear from you and see what you’re cooking up! Enjoy xx.

Cottage Cheese Pancakes

4.86 from 7 votes

These are fluffy, high in protein and ready in minutes – no protein powder required! Perfect for a quick, nutritious breakfast and so simple, anyone can make them.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 232kcal

Equipment

• Blender
• Non-stick frying pan or griddle

Ingredients

• 1 cup 2% low fat cottage cheese (226 g)
• 4 large eggs
• 1/4 cup maple syrup (60 g) I use sugar free
• 2 tsp vanilla
• 1 cup all purpose flour (120 g)
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tsp baking powder

Instructions

• Heat a non stick pan or griddle over medium heat.
• To a blender, add cottage cheese, eggs, maple syrup and vanilla and blend until smooth. Add flour, cinnamon, salt and baking powder and blend again, just until combined.
• Lightly grease pan with butter or oil, then pour on ~1/4 cup batter per pancake. Cook 2-3 min, until bubbles form on the surface and edges are set, then flip and cook another 1-2 minutes. Repeat with remaining batter.
• Enjoy warm with a dollop of greek yogurt, fruit, maple syrup or your favorite toppings!

Notes

• Medium heat: Don’t heat your pan too hot – medium heat is perfect to allow pancakes to cook evenly without burning the outside.
• Nutrition: Macros listed are for 12 small pancakes total (3 cakes per serving). Can also make 8 larger pancakes (2 cakes per serving). 
• No blender: If you don’t have a blender, whisk wet ingredients together, then stir in the rest.

Nutrition

Serving: 3pancakes | Calories: 232kcal | Carbohydrates: 26.9g | Protein: 16.8g | Fat: 6.3g | Fiber: 1.3g

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