These Cottage Cheese Pancakes are a moist and protein-packed pancake recipe. A quick and easy, one-bowl pancake recipe. Serve these with maple syrup, butter and plenty of fun toppings!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
Is there anything cottage cheese can’t do? I mean, sure, of course there is. But it can also do a lot of heavy lifting when it comes to getting in a protein-packed breakfast!
If you love protein-forward recipes like these breakfast biscuits or cottage cheese waffles, this stovetop version is a great addition to your weekly meal prep. Best of all, these pancakes come together in one bowl and reheat well for busy mornings.
Why You’ll Love This Recipe
- Fast, easy and it all comes together in one bowl!
- Soft, small curds add moisture, flavor and make for protein-packed pancakes!
- Delicious recipe the whole family will love!
Love pancakes? Be sure to check out plenty more Healthy Pancake Recipes!
Recipe Ingredients
Many of the ingredients for this cottage cheese pancake recipe can be found in my healthy baking pantry, along with small curd cottage cheese, of course! We will need:
- cottage cheese – look for cottage cheese in the dairy aisle of grocery stores, usually found near the yogurt. Non fat, low fat and full fat whole milk varieties all work, just make sure to purchase small curds, as these are the easiest to mix. I opt for brands that use very simple ingredients with no additives, such as Good Culture.
- eggs – bring the eggs to room temperature while you gather together the rest of the ingredients.
- maple syrup – for sweetness inside the pancake batter. Honey can be used instead.
- apple cider vinegar – apple cider vinegar or lemon juice can be used. The acid makes for plump and fluffy pancakes every time.
- vanilla extract – for sweet vanilla essence.
- whole wheat pastry flour – whole wheat pastry flour makes for a light and tender pancake. Sub it out for half all purpose flour, half whole wheat flour to achieve the same texture. Or, try your hand at gluten free cottage cheese pancakes with a 1:1 gluten-free baking flour such as Bob’s Red Mill.
- baking powder – for lift and structure.
- ground cinnamon – the cinnamon adds warmth. Feel free to sprinkle some extra on top when serving.
- oil or butter – a few tablespoons of oil or butter creates those sought-after, crispy, golden-brown edges. An avocado oil or coconut oil cooking spray can also be used.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step
This cottage cheese pancakes recipe is SO easy. The batter comes together in one-bowl and all it takes is a quick griddle and flip on the stove. Here’s how to do it:
Wet ingredients: In a large bowl, whisk together cottage cheese, eggs, maple syrup, apple cider vinegar and vanilla until well combined.
Dry ingredients: Right into the same bowl, add in flour, baking powder and cinnamon. Whisk until flour is fully incorporated.
Batter rest: Allow the pancake batter to rest for 5 minutes while you heat up the griddle or skillet over medium-high heat.
Cook: Once the griddle is hot, add a tablespoon or two of oil or butter. Add about 3 tablespoons of batter to griddle (a 1/4 cup measuring cup helps make them even) and cook pancakes on the first side until edges begin to turn a slight golden brown and surface starts to bubble, about 1-2 minutes. Flip pancakes with a wide, flat spatula and continue cooking another 2-3 minutes.
Recipe Tips & Notes:
- Use room temperature ingredients. The batter will come together cohesively if all the ingredients are at the same temperature.
- Do not overmix. This will make dense, gummy pancakes.
- Monitor the heat. Reduce the heat to medium or medium-low heat if you find the pancakes are browning too fast.
- Blend the batter. If you do not want pockets of melty cottage cheese and prefer a smooth batter, give the batter a quick whiz in a high speed blender.
Inspiring Topping Ideas
Nothing says pancakes with cottage cheese more than fun and creative toppings to get you inspired. Some of my favorites include:
- Warm maple syrup or runny honey
- Butter
- Whipped cream
- Fresh fruit, like fresh berries, pineapple or melon
- Jam, like my strawberry chia jam, or raspberry or blueberry
- Peanut butter, or your favorite nut butter. Check out my homemade nut butters.
Serving Suggestions
Nothing says good morning more than a fresh stack of homemade pancakes. It’s the new favorite breakfast in my house – even little kids can’t get enough! These little guys are best served as:
- Breakfast / Brunch: Get your family to jump out of bed in the morning to a warm batch of pancakes. The batter is so simple, I find I can whip these together in no time any day of the week.
- Meal Prep: This recipe makes small pancakes, which means you can have them as part of your regular rotation. I like to prep them on Sunday, then store in the fridge or freezer for later. It’s a great way to add even more protein to your day!
How to Store, Freeze & Reheat
Leftover pancakes will keep in an airtight container or plastic bag in the fridge for up to 3 days.
Freeze: For longer storage, place the pancakes in a freezer bag or container, with squares of parchment paper or wax paper between each one to prevent sticking. Freeze for up to 3 months.
Reheat: Pop one in the microwave for 30-seconds, rewarm in a skillet with a dab of oil or reheat a batch in the toaster oven or oven set to 350 degrees F.
Recipe FAQs
Can you taste cottage cheese in pancakes?
Nope! Once cooked, the cottage cheese melts into the batter and creates a mild, neutral flavor.
Do you need to blend cottage cheese pancake batter?
For this version I chose not to blend the batter, creating a slightly simpler recipe.
How much protein is in cottage cheese pancakes?
This recipe has about 8 grams of protein per pancake.
Can I use low-fat or full-fat cottage cheese?
Either work! Full-fat cottage cheese produces richer, more tender pancakes, while low-fat versions result in a slightly drier texture.
Are cottage cheese pancakes good for meal prep?
Yes. These pancakes store well and maintain their texture when reheated, making them ideal for high-protein meal prep breakfasts.
Can you freeze high-protein cottage cheese pancakes?
Yep! Let pancakes cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat in a toaster oven for best texture.
Cottage Cheese Pancakes
Ingredients
- 1 cup small curd cottage cheese
- 4 large eggs
- 2 tablespoons pure maple syrup, or honey
- ½ tablespoon apple cider vinegar or lemon juice
- ½ teaspoon vanilla extract
- ¾ cup whole wheat pastry flour, see flour notes
- ½ tablespoon baking powder
- pinch of ground cinnamon
- 1 tablespoon oil or butter, for cooking
Instructions
- Make pancake batter: In a large bowl, whisk together cottage cheese, eggs, maple syrup, apple cider vinegar, and vanilla until well combined. Add in flour, baking powder, and cinnamon; whisk until flour is fully incorporated. Set aside for 5 minutes while you heat up griddle or skillet to medium-high heat.
- Cook pancakes: Once griddle is hot, add oil or butter. Add about 3 tablespoons of batter to griddle and cook pancakes until edges start to bubble. Flip pancakes and continue cooking another 2-3 minutes. Repeat with remaining batter
- Serve warm: Enjoy with your favorite toppings, such as maple syrup, honey, fresh fruit or jam.
Recipe Notes:
Nutrition Information
More Pancake Recipes You’ll Love:
If you make this Cottage Cheese Pancakes recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recidpe too. Xx Ashley
Leave a Reply