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A stack of pancakes topped with strawberries, raspberries, and syrup on a white plate. A few strawberries and raspberries are scattered around the plate.
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Cottage Cheese Pancakes

These fluffy cottage cheese pancakes are high in protein, easy to make, and require no blender. With just six ingredients, they’re a perfect, filling breakfast that tastes just like classic pancakes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: cottage cheese pancakes
Servings: 2 servings
Author: Gina Matsoukas

Ingredients

  • 1 cup gluten-free flour or all-purpose flour, see notes
  • 3 eggs
  • 1 cup cottage cheese
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon baking powder

For Serving:

  • Honey or maple syrup
  • Fresh fruit strawberries, blueberries, raspberries

Instructions

  • In a bowl, add the cottage cheese and honey. Whisk until incorporated and creamy.
  • Add the eggs and vanilla extract, whisking again until fully combined.
  • Add the flour and baking powder to the bowl and mix until a smooth batter forms and no flour clumps are left. Don't over-mix the batter.
  • Place a pan over medium heat and grease lightly using butter or oil.
  • Pour approximately 2-3 tablespoons of batter into the pan to form pancakes.
  • Cook for 2-3 minutes until the edges appear set and the bottom is golden brown. Flip and cook for another 1-2 minutes.
  • Serve warm with honey or maple syrup and fresh fruit.

Notes

  • You can use any gluten-free flour mix desired. Oat flour will also work in this recipe.

Nutrition

Serving: 1SERVING | Calories: 485kcal | Carbohydrates: 69g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 263mg | Sodium: 639mg | Potassium: 271mg | Fiber: 6g | Sugar: 23g | Vitamin A: 503IU | Calcium: 315mg | Iron: 4mg