These Cottage Cheese Pancakes are thick and fluffy, made with 7 simple ingredients and pack 10 grams of protein each with no protein powder. An easy, high in protein breakfast you’ll love!
You’ll also want to try banana egg pancakes, cottage cheese waffles and syrniki for more breakfast favorites!
Table of Contents
I do have a recipe for cottage cheese protein pancakes, but those are with protein powder and completely different.
These cottage cheese pancakes rely solely on cottage cheese for protein and because there is lots of it, they come out thick and so cheesy!
Out of all the cottage cheese recipes on iFoodReal, these pancakes with cottage cheese are in the top 3 for me. With their one-of-a-kind taste and melt-in-your-mouth center, they always make my morning better!
Why You’ll Love This Recipe
- High in protein: 2 cups of cottage cheese and eggs pack each pancake with 10 grams of protein.
- No need for a blender: The batter comes together easily in one bowl with just a whisk.
- Endless toppings: Pile on your favorite fruit, drizzle on your liquid sweetener of choice, or mix in chocolate chips or nuts.
- A meal prep dream: These pancakes store easily in the fridge or freezer, ready for quick, grab-and-go breakfasts.
Ingredients for Cottage Cheese Pancakes
This healthy breakfast comes together with just a handful of simple ingredients.
- Cottage cheese: Gives these pancakes their thick, cheesy texture and protein. I used 2% fat but full-fat or even low-fat cottage cheese will work since we add plenty of eggs.
- Eggs: Bind everything together while adding fluffiness and a boost of protein.
- Liquid sweetener: I love using pure maple syrup or liquid honey to skip the sugar. Plus, they’re a must for drizzling on top!
- Vanilla extract: A splash of vanilla makes everything taste better.
- Baking powder: The leavening agent that keeps your pancakes fluffy and light.
- All-purpose flour: No substitute because this cottage cheese pancakes recipe depends on it to create the thick texture and consistency. If you’re looking for gluten-free, try these protein pancakes and peanut butter protein pancakes.
- Avocado oil: A healthy choice for frying. It also has a mild flavor that won’t overpower the pancakes.
How to Make Cottage Cheese Pancakes
These golden brown pancakes come together in just 25 minutes, start to finish.
- Mix wet ingredients: In a large bowl, whisk together cottage cheese, eggs, maple syrup, vanilla, and baking powder.
- Add flour: Stir in the flour with a spatula until a thick batter forms.
- Cook pancakes: Heat a large non-stick skillet over low-medium heat and coat with oil. Once the skillet’s hot and the oil sizzles, add 1/3 cup of batter per pancake and shape it into a round pancake.
- Flip pancakes: Cook for 3-4 minutes until the edges are golden, then flip and cook for another 2-3 minutes. Repeat with the remaining batter, lowering the heat as the pan gets hotter. You should get around 10 high protein pancakes.
Tips for Best Results
Here are a few handy tips to make these pancakes.
- Help shape the pancakes: The pancake batter is thick, so it won’t pour easily, but it will still spread like regular pancakes. You will also have to shape it into a form with the back of measuring cup.
- Don’t crank up heat too high: The outside will cook too fast and the inside will stay undercooked. Low-medium heat helps them cook evenly and stay fluffy.
- Don’t peek underneath: Peeking can make the pancakes lose their shape or stick. Let them cook undisturbed to get a golden crust and make flipping easier.
- Lower the heat as you fry: This prevents the pancakes from burning and gives them time to cook through.
Toppings and Mix-Ins
- Fruit: Fresh berries like blackberries, blueberries or raspberries, banana, or chopped apple.
- Nuts: Chopped walnuts, almonds, or pecans.
- Sweeteners: A splash of maple syrup or honey, or a dusting of powdered sugar.
- Dairy: A dollop of Greek yogurt or whipped cream.
- Spreads: Peanut butter or your favorite nut butter.
- Extras: We like to make it extra special sometimes with chocolate chips, shredded coconut, or mini marshmallows.
- Spices: A sprinkle of cinnamon or pumpkin spice for extra flavor.
Serving Ideas
Toppings or not, these cottage cheese pancakes are delicious right off the pan or cold from the fridge.
Here are some great sides to pair them with, morning, noon, or night!
- Cottage cheese scrambled eggs, fried eggs, or egg muffins
- Greek yogurt with honey and fruit
- Fruit salad
- Chia pudding
- Crispy bacon, sausage, or smoked salmon
- Ukrainian breakfast potatoes
- Coffee, tea, iced coffee, or a fruit smoothie
How to Store and Reheat
Store: Keep any leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Freeze: You can store them for 3 months in the freezer, they’ll need 1-2 hours to thaw on the counter.
Reheat: Microwave in short bursts until heated through.
FAQs
Yes, if you don’t like pieces of cottage cheese. Blend just until smooth and don’t over blend so they don’t become gooey.
Don’t skip the eggs because they hold the batter together. But you can use 1/2 cup egg whites or egg beaters instead.
If you have all-purpose gluten-free flour that you know works well as 1:1 substitute for white flour, go ahead and use it. You can always thin out batter with a bit of milk or add more flour. So, I am sure it will work.
More Pancake Recipes to Try
- Almond flour pancakes
- Sausage pancake muffins
- Oat flour pancakes
- Healthy blueberry pancakes
- Healthy banana pancakes
- Healthy pumpkin pancakes
More Cottage Cheese Recipes
Cottage Cheese Pancakes
Equipment
Ingredients
- 2 cups cottage cheese, I used 2%
- 3 large eggs
- 3 tablespoons maple syrup or liquid honey
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 1/3 cups all-purpose flour
- 1/4 cup avocado oil, for frying
Instructions
- In a large bowl, add cottage cheese, eggs, maple syrup, vanilla and baking powder. Whisk well to combine.
- Add flour and mix with spatula just until thick batter forms.
- Preheat large non-stick skillet on low-medium heat and add 1 tablespoon of oil. Skillet and oil should be hot and batter sizzle when you add it. Add 1/3 cup of batter and spread it with a back of the cup to form a large round pancake. I can fit 3 pancakes in one batch.
- Cook for 3-4 minute or until pancakes have golden brown edges, then flip carefully and cook for another 2-3 minutes.
- Transfer to a plate and repeat with remaining batter. You will have to lower the heat as skillet gets hotter.
- Serve pancakes hot or cold with your favorite toppings.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I promise my two boys that I will make red and white pancakes for Valentine’s day for them and I use this recipe and make two additions to it cinnamon and finely grated beetroot and I use light cream cheese and whip topping blend together add some strawberries for the topping and it turn out really good 👍
Sounds delicious, Earth! I love hearing how you made this your own and how fun for the boys! Thank you for the rating!