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Cottage Cheese Pancakes

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

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

Equipment

  • blender
  • non-stick skillet or griddle
  • spatula
  • measuring cups and spoons

Method
 

  1. 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.
  2. Let the batter rest for 3–5 minutes while heating the pan to allow oats to hydrate and baking powder to activate.
  3. Heat a non-stick skillet over medium heat and melt butter to coat the surface.
  4. Pour about 1/4 cup batter per pancake onto the skillet, keeping pancakes 3–4 inches in diameter.
  5. Cook 2–3 minutes until edges are set and bubbles form on surface.
  6. Flip and cook 1–2 minutes more until golden brown.
  7. Repeat with remaining batter, adding more butter as needed. Keep pancakes warm in a 200°F oven if desired.
  8. 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.