Name: Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

Light and fluffy cottage cheese pancakes! Made with oatmeal and cottage cheese, this recipe makes yummy pancakes that have more protein than regular pancakes.

A plate of cottage cheese pancakes next to bowls of raspberries and blueberries.

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

Loved this too? Add your review

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.

Oats in a blender next to ingredients for cottage cheese pancakes in a blender.

Step 1: Add the oats to the blender and pulse four times.

Step 2: Add remaining ingredients.

Cottage cheese pancake batter in a blender next to the batter cooking in a pan.

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.

Maple syrup pouring onto cottage cheese pancakes topped with berries.

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.

4.94 from 47 votes

Cottage Cheese Pancakes

Author Kate @ I Heart Eating

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Cottage cheese pancakes are light and fluffy pancakes that taste like French toast.

Ingredients

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, 1/2 teaspoon ground cinnamon, 1/4 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

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Rate this Recipe Pin Recipe

A plate of three cottage cheese pancakes topped with blueberries and raspberries.

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!

If you’ve tried this cottage cheese pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

Originally published 2/23/2018.

4.94 from 47 votes (9 ratings without comment)

Ingredient notes and substitutions

How to make cottage cheese pancakes

Recipe Tips!