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    Home » Breakfasts » Cottage Cheese Pancakes

    Cottage Cheese Pancakes

    Published: Feb 23, 2018 · Modified: Mar 10, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best cottage cheese pancakes! Made with oatmeal and cottage cheese, this recipe makes yummy, light and fluffy pancakes!
    Stack of cottage cheese pancakes with berries on top

    We don't have a set diet that we follow, but one thing that we have been trying to do is to add more protein where we can.

    So, I partnered with Shamrock Farms to create these cottage cheese pancakes. These pancakes are an easy way to add a little extra protein to our morning.

    They're made with oats, eggs, and cottage cheese, so they are full of good-for-you ingredients. I use Shamrock Farms cottage cheese for these pancakes. Every Shamrock Farms product begins with pure, wholesome, nutritious milk with no added growth hormones.

    Shamrock Farms products are crafted using a hands-on approach that has been refined for three generations. 

    How To Make Cottage Cheese Pancakes

    Blender with ingredients for cottage cheese pancakes

    Add the oats to the blender and pulse four times. Add remaining ingredients and blend until well-combined.

    Batter for cottage cheese pancakes

    Grease a skillet and drop batter onto the skillet or griddle. Cook until the pancake is done on one side, flip, and continue cooking.

    Syrup pouring onto stack of cottage cheese pancakes

    What Do Cottage Cheese Pancakes Taste Like?

    Ultimately, though it doesn't much how much good stuff is in food if no one wants to eat it. These pancakes are light and fluffy, and they taste like French toast (with the addition of some syrup)!

    They smell amazing, and they taste just as good.

    Can I Freeze These Pancakes?

    You can! 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. Place sheets of wax paper in between any layers to avoid sticking.

    Berries and syrup on stack of cottage cheese pancakes

    More Pancake Recipes! 

    • Multigrain Pancakes
    • Sour Cream Pancakes
    • Pumpkin Pancakes

    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.

    Stack of cottage cheese pancakes with berries on top

    Cottage Cheese Pancakes

    Light and fluffy pancakes that taste like French toast.
    4.85 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 18 pancakes
    Calories: 43kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup old-fashioned oats
    • 1 cup Shamrock Farms cottage cheese 4% or 2% ok
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    US Customary - Metric

    Instructions

    • Add the oats to a blender or food processor.
    • Pulse 4 times.
    • Add in remaining ingredients, and blend until combined.
    • 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

    *Nutrition facts are estimated.

    Nutrition

    Serving: 1pancake | Calories: 43kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Cholesterol: 38mg | Sodium: 89mg | Potassium: 64mg | Vitamin A: 70IU | Calcium: 27mg | Iron: 0.4mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    1.1K shares
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Joann

      March 10, 2021 at 11:23 am

      can you make with quick oats instead?

      Reply
      • Kate

        March 10, 2021 at 3:29 pm

        I haven't tried using quick oats, but I would guess that they would work in this recipe.

        Reply
      • kp

        May 14, 2022 at 8:45 pm

        Any idea if yogurt could be substituted for cottage cheese?

        Reply
        • Kate

          May 16, 2022 at 9:48 am

          Hi! I haven't tried that substitute with this recipe. If you try it, I'd love to hear how it turns out!

          Reply
    2. Jeri Robins

      May 10, 2020 at 12:34 pm

      5 stars
      I don't eat flour or sugar and was looking for a yummy pancake/French Toast alternative. Your cottage cheese pancakes were the perfect healthy alternative. I topped them with frozen berries and they were fantastic. Thank you!

      Reply
      • Kate

        March 12, 2021 at 4:52 pm

        Thank you so much!

        Reply
    3. Sandy

      April 26, 2020 at 10:12 pm

      5 stars
      Fantastic! I double the cinnamon and don’t add the salt. Make only 1 batch at a time—double the ingredients don’t blend well in the blender. Just heat frozen or refrigerated leftovers in microwave. I like to have a pancake peanut butter sandwich for breakfast. No added sugar, but they taste sweet.

      Reply
      • Kate

        April 27, 2020 at 9:41 am

        Thanks so much for sharing your notes! =)

        Reply
    4. Elizabeth

      April 11, 2020 at 12:25 pm

      i love these! The only caveat I have is they are a lot less forgiving than traditional pancake batter if you slightly burn them.

      Reply
      • Kate

        April 11, 2020 at 4:40 pm

        Thanks! I'm glad that you liked them. =)

        Reply
    5. Molly

      February 23, 2020 at 7:41 am

      5 stars
      I make these all the time! Someone I sat next to on an airplane tipped me off to this recipe, and now it’s go- to healthy pancake for my toddler. Thanks so much!

      Reply
      • Kate

        February 25, 2020 at 12:10 am

        I love that! You are so welcome, and I'm so glad that you and your family are enjoying the pancakes!

        Reply
        • David Cruickshank

          October 02, 2020 at 9:12 am

          5 stars
          Great recipe. Amazing go to for my low carb breakfast. Can't eat eggs and meat all the time or I go crazy. Thank you.

          Reply
          • Kate

            October 05, 2020 at 3:34 pm

            Thank you! Glad you like the pancakes!

    6. Lilly

      February 15, 2020 at 1:11 pm

      5 stars
      For anyone looking to make them fluffier, I used a trick I learned from making almond flour pancakes- I added a half teaspoon of baking soda and about a teaspoon of apple cider vinegar. It sounds weird, but the reaction between them makes the batter bubbly and super fluffy once you cook them. The vinegar doesn’t add any flavor, I swear.

      Reply
      • Kate

        February 16, 2020 at 8:40 pm

        No, that doesn't sound crazy at all! Back in my Bisquick days, I would add a little bit of vinegar and baking soda to make them fluffier. Thanks for the suggestion!

        Reply
      • Dawn Lee

        June 05, 2020 at 8:31 am

        Lily, thanks for the tip. The pancakes came out great.

        Reply
    7. LOVIDA SIMON

      January 23, 2020 at 10:57 am

      3 stars
      Helps to keep from eating flour. Ok, but not “fluffy”. Unless I made them wrong

      Reply
      • Kate

        January 23, 2020 at 11:23 am

        Hey! These pancakes should be light and fluffy. So, if they aren't coming out fluffy, then something is going wrong somewhere. Would you like help troubleshooting?

        Reply
    8. Philomena R Marabello

      September 21, 2019 at 7:24 am

      Making for the first time. Has anyone added a ripe banana?

      Reply
      • Kate

        September 23, 2019 at 2:50 pm

        Hi! I haven't, but maybe someone else has.

        Reply
    9. Danice

      September 08, 2019 at 2:15 pm

      5 stars
      These are terrific! I had my doubts but once I tasted them I was hooked. They are great with maple syrup, fresh berries or cantaloupe. They mix together quickly and using non-stick spray they cook up quickly as well...and no added oils needed.

      Reply
      • Kate

        September 09, 2019 at 7:27 pm

        Thank you so much! I'm so glad that you enjoyed the pancakes. =) Thank you for taking the time to come back and comment.

        Reply
    10. Sally Golding

      May 21, 2019 at 9:37 am

      5 stars
      Delicious!
      These were light and fluffy; not heavy
      My new favorite pancake recipe

      Reply
      • Kate

        May 21, 2019 at 10:16 am

        Thank you so much! I'm so glad that you liked the pancakes. =) Thanks for commenting!

        Reply
    11. March Radtke

      January 13, 2019 at 11:17 am

      5 stars
      I added 1/2 cup of 10 grain pancake mix and blueberries- best pancakes I've ever made and/eaten! Also, huckleberry syrup and pecans for topping.

      Reply
      • Kate

        January 13, 2019 at 1:41 pm

        Well that sounds delicious! =D Thank you for sharing!

        Reply
    12. Theresa Waldron

      December 09, 2018 at 2:39 pm

      These pancakes were tasty, but they didn't make enough for 3 people. I would double it next time. I made them the usual size, which is about 5 inches in diameter, so perhaps your recipe called for small pancakes. Also, I added 1/4 cup of (self-rising) flour because after I blended the mixture in the food processor, they were very thick and there wasn't much batter. I made mine with 3 eggs instead of 4 to cut back on cholesterol. I thought they needed oil (most pancakes do have a small amount of oil in the batter), so I added 2 tablespoons of safflower oil. I liked the recipe because the cottage cheese gave the pancakes a little tang and extra protein, and the oats gave them a great whole-grain texture.

      Reply
      • Kate

        December 09, 2018 at 4:03 pm

        I'm glad that your subs worked out well! =) It's always helpful to hear what works for people in a recipe. Thanks for commenting!

        Reply
      • Margaret faenza

        March 17, 2019 at 9:44 am

        I also added a purpose flour a bit extra baking powder and a bit of oil and butter . I cut down to three eggs . It would only be enough for two here , but the serving size is only one pancake !

        Reply
    13. Bonnie

      September 08, 2018 at 10:36 am

      5 stars
      These are delicious and so easy to make.

      Reply
      • Kate

        September 08, 2018 at 1:53 pm

        Thank you so much! I'm glad that you liked the pancakes. =) Thanks for coming back to comment.

        Reply
    14. Kara

      September 07, 2018 at 12:53 pm

      5 stars
      I made these pancakes and your buttermilk pancakes for a birthday brunch. I made these as the healthier option and everyone loved them. They don't taste healthy! lol Thanks!

      Reply
      • Kate

        September 07, 2018 at 1:16 pm

        Thank you! I'm glad that the pancakes were a hit! Thank you for coming back to comment. =)

        Reply
    15. DONNA L BROWN

      June 05, 2018 at 3:18 pm

      What is the serving size? One pancake?

      Reply
      • Kate

        June 05, 2018 at 4:28 pm

        Yes, the nutrition information is for 1 pancake.

        Reply
    16. Ally

      April 04, 2018 at 7:49 pm

      5 stars
      I was a bit skeptical of these, but they were very tasty and had a great texture.

      Reply
      • Kate

        April 04, 2018 at 10:51 pm

        Thank you! I'm so glad that you liked them! And thank you for taking the time to come back and comment!

        Reply
    17. Liz

      March 05, 2018 at 2:38 pm

      5 stars
      Delicious and amazing pancakes. These are fantastic. Thank you for this recipe.

      Reply
      • Kate

        March 05, 2018 at 4:55 pm

        Glad you liked them! Thank you for taking the time to come back and comment!

        Reply
    18. Mary

      February 23, 2018 at 9:54 am

      Thank you!

      Reply
      • Kate

        February 23, 2018 at 10:42 am

        You're welcome!

        Reply
    19. Mary

      February 23, 2018 at 9:53 am

      These pancakes look so good and they are good for you....bonus! Have you tried freezing or reheating leftovers? Pinned. Thanks.

      Reply
      • Mary

        February 23, 2018 at 9:54 am

        Skip this!

        Reply
    20. Mary

      February 23, 2018 at 6:47 am

      These pancakes look so good and good for you. Have you tried freezing or reheating any leftovers? Pinned. Thanks.

      Reply
      • Kate

        February 23, 2018 at 9:45 am

        Thank you! Yes, I let the extras cool to room temperature and then put them in a freezer baggie in the fridge. I reheat them in the microwave, but I think the toaster oven would work well too.

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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