Cottage Cheese Pancakes

If fluffy-soft protein-packed pancakes sound like the perfect start to your day, look no further than these cottage cheese pancakes. The ingredients are short and simple, and the result is shockingly perfect for something so easy. You won’t find my freezer without a batch of these ready to go.

I will be the first to admit my shock and awe at how well these pancakes turned out. I’m always skeptical when a recipe seems to good to be true, but so far anything involving cottage cheese (like these cottage cheese protein bagels, chocolate mousse and this cottage cheese Alfredo) has done nothing but impress me, including these cottage cheese pancakes.

I don’t know many people who dislike a pancake breakfast, myself included, but the issue has always been finding a way to make it balanced from a macro-nutrient perspective so I’m not hungry an hour later. Cottage cheese pancakes are the answer to that. This recipe makes two servings, each with a whopping 26g of protein and that’s without the use of any protein powder whatsoever. If you wanted to add a scoop, you’ll easily surpass 35g on your plate. Now, that’s a pancake breakfast I can get behind.

The best part about this cottage cheese pancake recipe is that it doesn’t taste healthy. There’s nothing inherently weird or off about the flavor or texture of these compared to regular pancakes like so many “health-ified” things have. The cottage cheese blends into the batter perfectly and creates the best fluffy pancakes with a tender center. Topped with some fruit and maple syrup, they are the perfect start to any day for both kids and adults.

Reasons To Love This Recipe

• No blender needed. So many cottage cheese recipes call for blending the batter first but I find that completely unnecessary. A whisk and some elbow grease work just fine and if you’re like me and hate scraping batter out of a blender, this is a major plus.
• Just 6 simple ingredients. The ingredient list is short and sweet, all consisting of common items you have on hand.
• Balanced macronutrients. With 26g of protein, these pancakes offer a respectable option for a satisfying breakfast.

Ingredients For Cottage Cheese Pancakes

1. Flour — I’ve made this recipe with all types of flour, searching for the best one. The goods news is many different options work. The recipe card below calls for gluten-free flour or all-purpose flour as these are probably the most commonly found options in people’s pantries.
2. Eggs — You’ll need 3 large eggs for this recipe to bind things together. These also contribute to the protein content of the pancakes and their wonderful fluffy texture.
3. Cottage cheese — I prefer to use full fat cottage cheese and love a small curd, probiotic brand such as Good Culture.
4. Vanilla extract — If you want your pancakes to have some flavor, a splash of vanilla is a must.
5. Sweetener — Just a few tablespoons of a natural sweetener such as honey or maple syrup is used to make the pancakes taste delicious. Make sure to use pure maple syrup and not pancake syrup.
6. Baking powder — This acts as the leavening agent so the pancakes rise into a fluffy, soft texture rather than staying dense and flat.

How To Make Cottage Cheese Protein Pancakes

Whip cottage cheese: Add the cottage cheese and honey to a large bowl and whisk together until smooth and creamy.

Add remaining wet ingredients: To the bowl, add the eggs, vanilla and sweetener. Whisk again until these are fully incorporated into the cottage cheese mixture.

Add the dry ingredients: Pour the flour and baking powder into the bowl. Mix until a batter forms and there are no remaining clumps of flour but do not over-mix.

Cook the pancakes: Preheat a skillet over medium heat. Lightly grease the pan with spray, oil or butter then drop in about 3 tablespoons of batter at a time to form a pancake. Cook for a few minutes until the bottom is golden brown, the edges are set and the middle starts to bubble. Flip the pancake and cook for another 1-2 minutes on the other side.

Serve: Stack the pancakes on a plate and top with your favorite berries. A drizzle of maple syrup or honey finishes these off perfectly and a dusting of powdered sugar or cinnamon is fun both visually and from a flavor perspective.

What To Serve With The Pancakes

The best part about cottage cheese pancakes is that you don’t need any additional protein on the side to fill you up. However, if you want something more complete for a brunch, weekend breakfast here are some ideas:

• Meat — Homemade chicken sausage breakfast patties or bacon would be perfect paired with these pancakes.
• Fruit — Make a simple fruit salad to go on the side with berries, mint and lemon juice.
• Eggs — A quiche or spinach frittata take these pancakes in a savory direction to round out the meal.
• Smoothie — Pair a stack with a simple smoothie like this blackberry smoothie or a mango pineapple smoothie.

Storing and Freezing

These pancakes store incredibly well.

Refrigerator: Any leftover pancakes can be kept in the fridge for up to a week in an airtight container.

Freezer: Let the pancakes cool completely then transfer to an airtight freezer-safe bag or container. I recommend separating the pancakes with pieces of parchment paper so they don’t stick together when freezing. They can be kept in the freezer for up to 3 months.

Reheating: Reheat pancakes from the fridge or freezer in the toaster oven or on the stove-top. The microwave tends to make pancakes rubbery so it’s best to avoid that method.

More Pancake Recipes To Try

Buckwheat pancakes offer a gluten-free breakfast option with a hearty texture and nutty flavor. There’s a pineapple ring baked right into the middle of this recipe for something fun and unique!

This original recipe for protein pancakes also utilizes cottage cheese, but features almond flour and buckwheat flour. This stack also uses protein powder and egg whites.

Craving protein and chocolate in your pancakes? Try this chocolate protein pancake recipe.

Another unique way to get some protein in your pancakes is by using quinoa. These thick and fluffy quinoa pancakes are packed with juicy lemon flavor from Meyer lemons too.