Cottage Cheese Pancakes

stacked cottage cheese pancakes with butter and fruit

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5 from 1 review

These Cottage Cheese Pancakes are a moist and protein-packed pancake recipe with pockets of melty cottage cheese curds. A quick and easy, one-bowl pancake recipe. Serve these with maple syrup, butter and plenty of fun toppings!


  • 1 cup small curd cottage cheese
  • 4 large eggs
  • 2 tablespoons maple syrup (or honey)
  • 1/2 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole wheat pastry flour (see flour notes)
  • 1/2 tablespoon baking powder
  • Pinch of ground cinnamon
  • Oil or butter, for cooking


  1. 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.
  2. 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. 
  3. Serve warm: Enjoy with your favorite toppings, such as maple syrup, honey, fresh fruit or jam.


FLOUR – 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.

STORAGE – Store in an airtight container or plastic bag in the fridge for up to 3 days.

FREEZE – 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.