Light & Fluffy Cottage Cheese Pancakes

    Cottage Cheese Pancakes

    Stack of cottage cheese pancakes topped with butter, blueberries, and syrup on a plate. A fork rests beside them. A small pitcher of syrup and a bowl of mixed berries are in the background.

    Cottage cheese adds some easy protein to these light fluffy Cottage Cheese Pancakes! They’re naturally gluten-free with 20 grams of protein per serving, made with simple ingredients right in your blender, and you can customize them with any mix-ins, from blueberries to chocolate chips!

    Stack of cottage cheese pancakes topped with butter, blueberries, and syrup on a plate. A fork rests beside them. A small pitcher of syrup and a bowl of mixed berries are in the background.

    Pancakes with staying power.

    cookbook author erin clarke of well plated

    Pancakes are a delight to eat, but nutritionally, they leave me hungry an hour later.

    I’m all about this classic Fluffy Pancakes recipe for special occasions and lazy weekends, but these cottage cheese pancakes have become my go-to for weekday mornings, when I need something to power me through to lunch time.

    Like my Protein Pancakes, these pancakes pack in more protein than a classic pancake recipe, but this version is made without protein powder. If you’ve had ricotta pancakes before, the vibe is similar here—think: super moist, tender, and a little bit creamy. 

    Rather than using all-purpose flour as the base for these cottage cheese pancakes, I swapped in ground oats, a la my Banana Oatmeal Pancakes. I love the flavor and texture oats give pancakes, and it also makes this recipe gluten-free without having to use a pricy wheat flour substitute.

    Top-down view of a blender containing eggs, cottage cheese, cinnamon, vanilla extract, and honey. The ingredients are ready to be mixed, set against a light gray countertop.
    A top view of a blender container filled with cottage cheese pancake batter against a gray, speckled surface. The texture appears smooth, suggesting the contents have been blended thoroughly.
    Six golden-brown cottage cheese pancakes cooking on a black griddle with non-stick coating. The pancakes are arranged in two rows of three. The surface of the griddle shows small droplets of oil. The background is a speckled gray countertop.

    My Tips for Perfect Cottage Cheese Pancakes

    Everything you need for pancake perfection is in the recipe card at the bottom of the page, but here are some additional pointers that will help you along the way.

    • No High-Speed Blender? No Problem! If you don’t have a high-spend blender, you can tweak the process slightly. I recommend adding the oats to your blender and blitzing them until they form a powder. Then add the rest of the ingredients and blend again. (A food processor will work too.)
    • Let the Batter Rest. I know we’re all impatient because we want pancakes and we want them NOW, but letting the batter rest allows the ground oats to soak up the liquid. This means thicker, fluffier pancakes.
    • Keep the Heat at Medium-Low. This batter is thick and it needs time to cook through. Cooking on medium-low gives it sufficient time to completely set in the middle without burning the outsides.

    Serving Suggestions

    To add even more protein to my breakfast, I like serving these cottage cheese pancakes alongside Cottage Cheese Eggs or Turkey Sausage.

    Or if I’m feelin’ fancy, I’ll top them with Homemade Apple Pie Filling, which I keep stockpiled in the freezer. 

    A hand pours maple syrup from a small jug onto a stack of fluffy cottage cheese pancakes topped with butter on a ceramic plate. In the background, a bowl with blueberries and raspberries is slightly out of focus.

    More Cottage Cheese Recipes

    • You can fill your entire day with cottage cheese recipes! Have pancakes for breakfast and Cottage Cheese Pizza for lunch.
    • Snack time means it’s time to whip up some Cottage Cheese Queso!
    • Make these Marry Me Chicken Lasagna Roll Ups for dinner and he’ll definitely put a ring on it.
    • Finish your day with creamy Protein Ice Cream. You don’t even need an ice cream maker to make it!
    high protein and low carb ebooks
    Stack of cottage cheese pancakes topped with butter, blueberries, and syrup on a plate. A fork rests beside them. A small pitcher of syrup and a bowl of mixed berries are in the background.
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    Cottage Cheese Pancakes

    These cottage cheese pancakes are fluffy and delicious—and they pack in 20 grams of protein per serving. I've got 4 flavor variations to try!
    Course Breakfast
    Cuisine American
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4 servings (12 pancakes)
    Calories 345kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 1 cup rolled oats
    • 1 cup cottage cheese
    • 4 large eggs
    • 1 tablespoon pure maple syrup or honey, plus additional for serving
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon baking powder
    • ¼ teaspoon ground cinnamon optional
    • Butter or oil for cooking the pancakes

    FOR LEMON BLUEBERRY:

    • ADD: Zest and juice of 1 small lemon; Fold in 1 cup blueberries

    FOR CHOCOLATE CHIP:

    • ADD: 1/2 to 2/3 cup chocolate chips

    FOR CINNAMON PECAN:

    • Increase the cinnamon to 1/2 teaspoon; add 1/2 cup chopped pecans

    FOR SERVING:

    • Pure maple syrup butter, berries or banana slices, pick your favorite!

    Instructions

    • If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
    • In a high speed blender, place the oats, cottage cheese, eggs, maple syrup, vanilla, baking powder, and cinnamon (if using). Blend on high speed, until the batter is smooth and creamy, stopping to scrape down the blender as needed.
      A top view of a blender container filled with cottage cheese pancake batter against a gray, speckled surface. The texture appears smooth, suggesting the contents have been blended thoroughly.
    • Transfer to a bowl and fold in any mix-ins. Let rest while you preheat the griddle and prep any toppings.
    • Heat a griddle or a skillet over medium-low heat. Brush lightly with oil or melt a little butter in the pan. Portion ¼ cupfuls of batter onto the hot griddle and cook for 2 to 3 minutes, until the edges look dry and some bubbles for on top. Flip and continue to cook for 1 to 2 additional minutes.
      Six golden-brown cottage cheese pancakes cooking on a black griddle with non-stick coating. The pancakes are arranged in two rows of three. The surface of the griddle shows small droplets of oil. The background is a speckled gray countertop.
    • Repeat with the remaining batter, adding a little more butter or oil to the pan between batches as needed. Place on a wire rack set on top of a baking sheet and keep warm in the oven while you finish remaining batches. Serve warm with desired toppings.

    Notes

    • TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days in an airtight container.
    • TO REHEAT: Warm leftover pancakes in a toaster (on a medium setting) or in the microwave.
    • TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. They can be reheated directly from frozen.

    Nutrition

    Serving: 3pancakes | Calories: 345kcal | Carbohydrates: 46g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 166mg | Potassium: 438mg | Fiber: 6g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 0.01mg | Calcium: 140mg | Iron: 3mg

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