Cottage Cheese Pancakes
These Cottage Cheese Pancakes are fluffy, high-protein, and ready in just 20 minutes. Made with simple ingredients like cottage cheese, eggs, and oats or flour, they blend into a smooth batter that cooks into golden, tender pancakes perfect for busy mornings or weekend brunch.
Servings: 3 servings
Calories: 285kcal
Cost: 1
Equipment
- blender
- non-stick skillet or griddle
- spatula
- measuring cups and spoons
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs, room temperature
- 1/2 cup rolled oats (or all-purpose flour)
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 pinch salt
- 1-2 tbsp maple syrup or honey (optional)
- 1 tbsp unsalted butter, for cooking
Instructions
- Add cottage cheese, eggs, oats (or flour), baking powder, vanilla extract, cinnamon, salt, and maple syrup (if using) to a blender. Blend 45–60 seconds until completely smooth.
- Let the batter rest for 3–5 minutes while heating the pan to allow oats to hydrate and baking powder to activate.
- Heat a non-stick skillet over medium heat and melt butter to coat the surface.
- Pour about 1/4 cup batter per pancake onto the skillet, keeping pancakes 3–4 inches in diameter.
- Cook 2–3 minutes until edges are set and bubbles form on surface.
- Flip and cook 1–2 minutes more until golden brown.
- Repeat with remaining batter, adding more butter as needed. Keep pancakes warm in a 200°F oven if desired.
- Serve warm with maple syrup, fresh fruit, yogurt, or desired toppings.
Notes
Use full-fat cottage cheese for best texture and structure. Blend batter until completely smooth. Cook over medium heat and wait for bubbles before flipping. Store leftovers refrigerated up to 4 days or freeze up to 2 months. Reheat in toaster or microwave.