Starting the day with a short stack of cottage cheese pancakes topped with a drizzle of maple syrup feels like a treat. After all, who can resist a pile of fluffy pancakes? But, unlike the traditional breakfast dish, this recipe adds a boost of protein to help keep you satiated all morning long.
Not a fan of cottage cheese’s consistency? Don’t worry—it’s blended to a creamy consistency, so you won’t even know it’s in there! Best of all, you only need a handful of simple ingredients to make a batch. Plus, they reheat beautifully, making them an excellent choice for meal prep. For more breakfast recipes, try my sweet blueberry pancakes, savory breakfast casserole, or completely customizable quiche next!
3 Main Ingredients
Cottage cheese pancakes are made with just a few simple ingredients, and these are the main ones you need. The full list of ingredients is in the recipe card below!
Cottage cheese — the heart of our recipe! This humble ingredient works to add moisture, act as a binder, and add a boost of protein to your breakfast. I recommend using full-fat cottage cheese for the best results, but low-fat or lactose-free will work just fine.
Large eggs — this classic pancake ingredient adds even more protein and gives them a nice structure. It also helps the pancakes puff for an extra fluffy texture.
All-purpose flour — plain white flour is perfect for this easy cottage cheese pancake recipe. The remaining ingredients are also pantry staples, so you won’t need to make a special grocery run!
Cottage Cheese Pancakes Recipe
Equipment
- Blender
- Large mixing bowl
- Large nonstick skillet or griddle pan
Ingredients
- 1½ cups cottage cheese (360g)
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter plus more for cooking
- 1 cup all-purpose flour (120g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- In the canister of a blender, combine the cottage cheese, ¼ cup water, eggs, sugar, and melted butter. Blend on medium-low speed for about 30 seconds, until fully combined.
- In a large bowl, whisk to combine the flour, baking powder, and salt. Add the cottage cheese mixture to the flour mixture and stir gently to combine.
- Heat a large skillet or griddle over medium heat. Once hot, brush with butter to lightly grease the pan. Working in batches, add ¼ to ⅓ cup of batter for each pancake. (It will spread slightly).
- Cook for 4 to 5 minutes, until golden on the bottom and bubbles start to appear on the top. Flip over and cook for an additional 3 to 4 minutes or until golden brown and the center is set. Adjust the heat to medium-low as needed, if the pancakes are browning too quickly before the center is set. Grease the skillet between batches with more butter, as needed.
- Serve hot with butter, fresh berries, and a drizzle of maple syrup.
Notes
- These pancakes work as either a sweet or savory breakfast. For a sweet preparation, add up to 1 teaspoon of vanilla extract. For a savory preparation, reduce the sugar to 1 tablespoon.
- For a richer pancake, replace the water with whole milk, buttermilk, or non-dairy milk.
Nutrition
How To Make Cottage Cheese Pancakes
1. In a blender, mix cottage cheese, water, eggs, sugar, and melted butter on medium-low until smooth.
2. In a large bowl, whisk together the flour, baking powder, and salt. Stir in the cottage cheese mixture.
3. Heat a large skillet or griddle over medium heat and lightly grease with butter. Pour ¼ to ⅓ cup of batter per pancake onto the skillet.
4. Cook until golden and bubbly on top, then flip and cook another few minutes until set. Serve pancakes hot with your favorite toppings.
Do I have to use a blender?
No, you can use a food processor if you have that, or you can mix it together by hand. To mix the batter together by hand, simply whisk together the wet ingredients and sugar in a bowl before adding the dry ingredients. Then fold them together with a spatula. Just keep in mind you will have visible curds in the batter; I recommend using small curd cottage cheese for the best texture.
Variations
One of my favorite things about making pancakes is there are dozens of ways to dress them up and make them your own! You can even go sweet or savory with this recipe, satisfying the whole family.
- Add texture by sprinkling each pancake with nuts, chocolate chips, blueberries, or sliced bananas before slipping them.
- Whisk spices into the flour mixture or add extracts to the wet ingredients for fun seasonal twists like pumpkin spice in the fall or lemon zest and almond extract in the spring.
- For savory options, add spices like garlic powder, fresh chopped herbs, or sliced green onions, just to name a few! You can also stir in 1/2 cup of shredded cheese.
How To Serve
I like to top my cottage cheese pancakes with butter and maple syrup or strawberry syrup but feel free to add all your other favorite toppings. Whipped cream, fresh berries, mini chocolate chips, and toasted walnuts are always welcome.
If you’re going the savory route, consider toppings like a runny fried or poached egg and crumbled air fryer bacon.
Pro Tips For Making This Recipe
- Wait to flip the pancakes until bubbles have formed on top. This is usually a great indication that the bottom is golden brown, well-cooked, and can stand up to your spatula. You can find more tips for cooking the perfect pancakes in my classic pancake recipe!
- Adjust the heat as needed between batches. You want to achieve a uniform golden-brown color. On my range, this usually means I need to toggle the heat between medium and medium-low occasionally. The butter should bubble and sizzle when it hits the pan, but it shouldn’t smoke.
- Keep pancakes warm in the oven between batches. Place a baking sheet in the oven and set the temperature to 200ºF. After you complete each pancake, pop it on the pan with as little overlap as possible. The wire rack keeps the pancakes from getting soggy while they wait to be served.
- Small pancakes are easier to flip. The larger they get, the more unwieldy they become! I don’t recommend using more than ⅓ cup of batter for each pancake. You can also make smaller silver dollar-sized pancakes, which are great for snacking and for kids!
Frequently Asked Questions
I haven’t tested it, but you could always try swapping in your favorite gluten-free all-purpose flour blend. Note that gluten-free mixes are often “thirstier” than regular flour, so you should let the batter rest in the fridge for about 30 minutes before cooking them to prevent a gritty texture. You may also need to add a little more liquid if the batter is too thick. You can also try using fine oat flour, but make sure it’s certified gluten-free.
Allow any leftover pancakes to cool completely to room temperature on a wire rack, then transfer to an airtight container using pieces of parchment to separate them as you stack them up. They should keep well in the fridge for up to 5 days. When you’re ready to reheat them, you can use a skillet, a toaster oven, or even the microwave in a pinch.
Absolutely! Just make sure to let them cool completely, separate them with pieces of parchment paper, and use a freezer bag (which is thicker than regular zip-top bags and has a double seal to ward off freezer burn). Remove as much air as possible whenever you reseal the bag to keep them fresh. They’ll keep well in the freezer for up to a month. (They’ll be safe to eat beyond that, but the flavor and texture might suffer.)
If you’ve tried this Cottage Cheese Pancakes recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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