Cottage Cheese Pancakes
These cottage cheese pancakes are fluffy, delicious, and packed with protein! You can make these in a blender for quick, protein-packed gluten-free pancakes!

I’ve been on a cottage cheese kick, and I’ve had fun discovering how versatile it is! My toddler loves pancakes, so I decided to give his pancakes a protein boost with cottage cheese, and it worked so well! Three of these pancakes have 15g of protein for less than 250 calories! They’re a great way to start your day.
Ingredients and Substitutions
- Cottage cheese– I used 2% small curd cottage cheese but 4% and/or large curd cottage cheese works fine too. I don’t recommend fat-free cottage cheese. If you don’t have any cottage cheese, consider trying my Greek yogurt pancakes instead!
- Oats– I used old fashioned oats, also called rolled oats, but this recipe can also be made with quick-cooking oats. Do not use steel cut oats.
- Eggs– This helps create a fluffy texture and binds the pancakes together, since there is no gluten in this recipe. I don’t recommend using an egg replacement.
- Baking powder– This helps the pancake rise so they’re nice and fluffy.
- Maple syrup– I added a bit of pure maple syrup to the batter to add sweetness. You could substitute it for honey or you can leave it out if you want to make these sugar-free.
Benefits of Cottage Cheese
Cottage cheese has been a trendy “diet” food in the past and it’s become popular again! There’s a good reason for it: it’s high in protein, low in calories, and can be used in a variety of recipes from oatmeal to smoothies! Similar to yogurt, Cottage cheese is also high in probiotics, which can help improve gut health and aid digestion.
How to Make Pancakes with Oats
Using oats to make pancakes is a great way to add nutrition to your morning meal! Oats are a good source of fiber, protein, and vitamins, and they can help keep you full and energized throughout the morning. This recipe uses rolled oats as the base of these pancakes. We blend them with the other ingredients until the batter is smooth, so it’s like using oat flour. It’s a great way to keep these pancakes gluten-free! Just be sure to use certified gluten-free oats if you have a gluten allergy.
How to Make Cottage Cheese Pancakes
Pancake Topping Ideas
Feel free to get creative with pancake toppings! Obviously, maple syrup is a classic choice, but here are some other ideas to help you add variety to your plate:
- Fresh berries (I love strawberries, blackberries, or raspberries)
- Sliced banana or diced apples
- Whipped cream
- Your favorite jam or jelly
- Nutella or Justin’s Chocolate Hazelnut spread
- Peanut butter or almond butter
- Chopped nuts (such as almonds, walnuts, or pecans)
- Coconut flakes (sweetened or unsweetened)
- Apple butter
How to Store Leftover Pancakes
To store pancakes in the refrigerator, allow them to cool completely at room temperature. Then, stack the pancakes in an airtight container in the refrigerator for 3-4 days.
If you plan to store pancakes for a longer time, you can store them in the freezer. Once again, allow the pancakes to cool completely at room temperature, then stack them in an airtight container or freezer bag with a layer of parchment paper or wax paper in between each pancake to prevent them from sticking together. Store the pancakes in the freezer for up to 2 months.
When you’re ready to eat the leftover pancakes, reheat them in the microwave, air fryer, or toaster oven until warm. This will ensure that the pancakes heat evenly and don’t become soggy.
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PrintCottage Cheese Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 (4-inch) pancakes 1x
- Category: Breakfast
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Description
These cottage cheese pancakes are fluffy, delicious, and packed with protein! You can make these in a blender for quick, protein-packed gluten-free pancakes!
Ingredients
- 1/2 cup cottage cheese
- 2 eggs
- 1/2 cup old fashioned oats
- 1 teaspoon vanilla
- 2 teaspoons maple syrup
- 2 teaspoons baking powder
Instructions
- Add all the ingredients to a blender or food processor and blend until smooth.
- Heat a large nonstick skillet over medium heat. Add the batter in 3 tablespoon portions. Cook until theyโre set around the edges.
- Flip and continue to cook until golden brown.
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These were so quick and easy, and turned out really well! I cut some fresh berries into my batter, and omitted the maple syrup since I prefer pouring it over hot pancakes right before eating.
Love that idea!!
Found this recipe and it looks delicious!
Just wondering what that “1 teaspoon vanilla” exactly is?
Vanilla extract ๐
Thank you โบ๏ธ ๐ย
I now have my go-to breakfast! This cottage cheese pancake was so good! It’s fluffy, delicious, and easy to make! I would recommend giving this recipe a try!
I’m so into these pancakes. I always use 4% cottage cheese because I like the richness and it helps keep me full longer.
This recipe couldn’t be simpler! I love that these have extra protein from the cottage cheese and my whole family loved them (even those who claim to ‘hate’ cottage cheese). They were fluffy and delicious, will definitely make them again.
Clever idea to add cottage cheese into the mix and that really worked out so well! I love how fluffy it is and it’s absolutely delicious!
These were so light and delicious! One of my all-time fav pancake recipes!
Such a great way to use cottage cheese. Perfectly fluffy pancakes.