Light and fluffy cottage cheese pancakes! Made with oatmeal and cottage cheese, this recipe makes yummy pancakes that have more protein than regular pancakes.
Cottage cheese pancakes are light and fluffy pancakes that are made from a few simple ingredients, and the pancakes are as easy to make as they are tasty!
These delicious cottage cheese pancakes are made with oats, eggs, and cottage cheese, so they are full of wholesome ingredients. The pancakes are super quick to whip up, and they only take about 10 minutes total.
This cottage cheese pancakes make a delicious breakfast that’s good enough to win over a picky eater or people who don’t think they’re a huge fan of cottage cheese. Give these pancakes a try, and you may want to add them to your regular rotation!
“Thank you, this is quick and easy. The whole family devours them and it’s quick enough to make as a before school high protein breakfast too.” – Lala
Ingredient notes and substitutions
- Oats: I use regular (old-fashioned) oats in this recipe.
- Cottage cheese: Full-fat cottage cheese or reduced-fat cottage cheese will work. You can use large curd cottage cheese or small curd cottage cheese. I don’t recommend using fat-free cottage cheese in this recipe.
- Eggs: I use straight-from-the-fridge eggs in this recipe.
How to make cottage cheese pancakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Add the oats to the blender and pulse four times.
Step 2: Add remaining ingredients.
Step 3: Blend until well-combined.
Step 4: Grease a skillet and drop pancake batter onto the skillet or griddle.
Step 5: Cook until the pancake is done on one side, flip, and continue cooking, about 2-3 minutes.
Recipe Tips!
- Larger pancakes: Feel free to make larger pancakes if you prefer. A 1/4 cup scoop works well.
- Serving suggestions: I recommend serving the pancakes with real maple syrup and fresh fruit. However, you can top the pancakes with strawberry sauce, buttermilk syrup, whipped cream and berries, or any topping you like.
- Freezing: I like to make a big batch of pancakes and store the leftovers in the freezer. Cook the pancakes and then place them on a wire cooling rack to cool to room temperature. Once at room temperature place them in a single layer in a resealable freezer-safe container, like a freezer bag. Place sheets of wax paper in between any layers to avoid sticking.
Cottage Cheese Pancakes
Ingredients
- 1 cup old-fashioned oats
- 1 cup cottage cheese 4% or 2% ok
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add the oats to a blender or food processor.1 cup old-fashioned oats
- Pulse 4 times.
- Add in remaining ingredients, and blend until combined.1 cup cottage cheese, 1 teaspoon vanilla extract, 4 large eggs, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Heat a large skillet over medium-low heat, and grease with nonstick cooking spray.
- Drop by 2-tablespoon scoops onto skillet, and cook until edges look dry and bubbles begin to pop.
- Flip, and continue cooking for another 2 or so minutes.
- Serve topped with favorite pancake topping.
Notes
- Oats: I use regular (old-fashioned) oats in this recipe.
- Cottage cheese: Full-fat cottage cheese or reduced-fat cottage cheese will work. You can use large curd cottage cheese or small curd cottage cheese. I don’t recommend using fat-free cottage cheese in this recipe.
- Eggs: I use straight-from-the-fridge eggs in this recipe.
- Nutrition values are estimates.
Nutrition
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Storage
Store any leftover pancakes in a single layer in an airtight container in the refrigerator. To store more than one layer, separate the layers with a sheet of wax paper.
More pancake recipes!
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Originally published 2/23/2018.
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Comments & Reviews
Farmgal87 says
These are officially our new favorite pancake recipe! My kids love pancakes for breakfast but I try to prioritize protein and fat in the morning. I use organic, sprouted oats and add collagen powder to these for an extra protein boost. The are fluffy, delicious, satisfying, and have the perfect texture. I was using a different cottage cheese pancake recipe but they were too soft and mushy and used flour instead of oats. These are the best, healthy, pancake recipe I’ve ever used!
Kate Dean says
Thank you! I’m so glad that you mentioned adding collagen powder. I’ve been trying to figure out how to add that in myself, and that’s a great idea!
Maria says
These have a great taste. Mine were really flat though instead of light and fluffy. Could this be from blending the mixture too long in the blender? I was trying to get all the cottage cheese lumps out.
Kate Dean says
That could be! I don’t blend mine very long, so that may have thinned it out.
bumble says
I was skeptical due to other cottage cheese recipes that look good on a website, but reality is another thing. These came together so quickly (I made half the recipe and used a mini food-processor) and my husband, who would give up state secrets for pancakes, didn’t even flinch when he tried them. I had to tell him what they were. He loves them. Bonus for the low calories compared to even gluten-free ones, and they’re healthy. Trying to cut calories and these are a win-win. Thank you for sharing. (I feel bad because over the summer my sister was trying to get me to try some kind of oat pancake and I was like, eww, gross. I think it may have been these…..)
Kate Dean says
Thanks! I’m glad that you both liked the pancakes!