High-Protein Cottage Cheese Pancakes
High-Protein Cottage Cheese Pancakes are a simple and tasty twist on your regular pancakes. They bring a light, fluffy texture with the added creaminess and protein boost from cottage cheese.…
Tip: save now, cook later.High-Protein Cottage Cheese Pancakes are a simple and tasty twist on your regular pancakes. They bring a light, fluffy texture with the added creaminess and protein boost from cottage cheese. These pancakes feel a bit special—they’re soft, slightly tangy, and just perfect for starting your day with energy.
I love making these when I want a breakfast that sticks with me and still feels like a treat. Using cottage cheese makes them extra moist and gives them a mild cheesy flavor that pairs well with a variety of toppings. I usually add a little vanilla or cinnamon to the batter to brighten them up, but you can keep it plain if you prefer.
My favorite way to eat these pancakes is topped with fresh fruit and a drizzle of honey or maple syrup. They’re also great with a spoonful of nut butter or a sprinkle of nuts for some crunch. Whether you’re making a quick weekday breakfast or a weekend brunch, these pancakes come together quickly and always leave me feeling satisfied and ready to take on the day.
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the recipe for protein and creaminess. Use full-fat for richer flavor or low-fat if you want fewer calories. If you’re avoiding dairy, try ricotta made from almond or coconut milk.
Oats: Blending old-fashioned oats into oat flour helps keep the pancakes light but hearty. If short on time, you can swap with store-bought oat flour or a gluten-free flour blend.
Flour: Whole wheat adds nuttiness and fiber, but all-purpose works fine too. For gluten-free, use a mix designed for baking pancakes or almond flour, though texture will differ.
Eggs: Eggs hold the batter together and add protein. If needed, a flax or chia egg is a decent vegan alternative but pancakes may be a bit less fluffy.
How Do I Get Light, Fluffy Pancakes with Cottage Cheese?
The key is gently mixing wet and dry ingredients without over-stirring, so the batter stays airy. The lumps from cottage cheese curds add moisture and texture, so don’t worry about smoothing them out.
- Blend oats finely for a smooth base, but keep some texture for a nice bite.
- Mix eggs with cottage cheese and vanilla well before adding to dry ingredients.
- Use medium heat for cooking; too hot burns outside while leaving inside raw.
- Cook pancakes carefully flipping once bubbles appear and edges look set.
- Keep pancakes warm by covering them while you cook the rest to keep them soft.
Equipment You’ll Need
- Blender or food processor – perfect for turning oats into fine oat flour quickly.
- Mixing bowls – one for wet ingredients and one for dry; makes mixing easier and cleaner.
- Whisk – helps to blend eggs, cottage cheese, and vanilla smoothly.
- Non-stick skillet or griddle – cooks pancakes evenly and prevents sticking.
- Spatula – lets you flip pancakes gently without breaking them.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg to the batter for a warm, cozy flavor perfect in fall.
- Mix in blueberries, chopped bananas, or raspberries for natural sweetness and a fruity twist.
- Swap vanilla extract for almond extract to give a nutty, aromatic note.
- Fold in a handful of chopped nuts or chocolate chips for extra texture and indulgence.
High-Protein Cottage Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup cottage cheese (low-fat or full-fat)
- 3 large eggs
- ½ cup old-fashioned oats (blended into oat flour or use oat flour directly)
- ¼ cup whole wheat flour or all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup (optional)
- Pinch of salt
- Butter or oil, for cooking
For Serving:
- Fresh strawberries and raspberries
- Maple syrup
- Dollop of whipped cream or extra cottage cheese (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15 minutes to cook all the pancakes. So, in about 25 minutes total, you’ll have a stack of delicious, protein-packed pancakes ready to enjoy.
Step-by-Step Instructions:
1. Prepare Oat Flour and Dry Ingredients:
Use a blender or food processor to pulse the oats until they become a fine flour. In a mixing bowl, combine this oat flour with the whole wheat or all-purpose flour, baking powder, and a pinch of salt. Stir well to mix.
2. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, cottage cheese, vanilla extract, and honey or maple syrup until the mixture is smooth and combined.
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently mix until just combined—it’s okay if the batter is a bit lumpy due to the cottage cheese curds.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil. Pour about ¼ cup of batter for each pancake onto the skillet. Spread gently into a round shape if needed. Cook for 2–3 minutes, until bubbles form on top and edges look set. Flip carefully and cook for another 2 minutes until golden brown and cooked through.
5. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and cover loosely to keep warm while cooking the remaining batter. Serve your pancakes topped with fresh strawberries and raspberries, a dollop of whipped cream or extra cottage cheese, and a drizzle of maple syrup.
Can I Use Frozen Cottage Cheese for This Recipe?
It’s best to use fresh cottage cheese for the fluffiest pancakes. If using frozen, thaw it completely in the fridge and drain any excess liquid before mixing to avoid a runny batter.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, adding a little butter or syrup to keep them moist.
Can I Make These Pancakes Gluten-Free?
Yes! Simply use gluten-free oat flour and substitute the whole wheat or all-purpose flour with a gluten-free flour blend. The texture might vary slightly but they’ll still be delicious.
Is It Okay If My Pancakes Are a Bit Lumpy?
Absolutely! The small lumps are from the cottage cheese curds and add great texture and moisture. Just mix gently and avoid over-stirring for the best results.
