Best cottage cheese pancakes! Made with oatmeal and cottage cheese, this recipe makes yummy, light and fluffy pancakes!
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
Add the oats to the blender and pulse four times. Add remaining ingredients and blend until well-combined.
Grease a skillet and drop batter onto the skillet or griddle. Cook until the pancake is done on one side, flip, and continue cooking.
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.
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Cottage Cheese Pancakes
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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
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.
Joann says
can you make with quick oats instead?
Kate says
I haven’t tried using quick oats, but I would guess that they would work in this recipe.
Jeri Robins says
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!
Kate says
Thank you so much!
Sandy says
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.
Kate says
Thanks so much for sharing your notes! =)
Elizabeth says
i love these! The only caveat I have is they are a lot less forgiving than traditional pancake batter if you slightly burn them.
Kate says
Thanks! I’m glad that you liked them. =)
Molly says
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!
Kate says
I love that! You are so welcome, and I’m so glad that you and your family are enjoying the pancakes!
David Cruickshank says
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.
Kate says
Thank you! Glad you like the pancakes!
Lilly says
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.
Kate says
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!
Dawn Lee says
Lily, thanks for the tip. The pancakes came out great.
LOVIDA SIMON says
Helps to keep from eating flour. Ok, but not “fluffy”. Unless I made them wrong
Kate says
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?
Philomena R Marabello says
Making for the first time. Has anyone added a ripe banana?
Kate says
Hi! I haven’t, but maybe someone else has.
Danice says
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.
Kate says
Thank you so much! I’m so glad that you enjoyed the pancakes. =) Thank you for taking the time to come back and comment.
Sally Golding says
Delicious!
These were light and fluffy; not heavy
My new favorite pancake recipe
Kate says
Thank you so much! I’m so glad that you liked the pancakes. =) Thanks for commenting!
March Radtke says
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.
Kate says
Well that sounds delicious! =D Thank you for sharing!
Theresa Waldron says
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.
Kate says
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!
Margaret faenza says
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 !
Bonnie says
These are delicious and so easy to make.
Kate says
Thank you so much! I’m glad that you liked the pancakes. =) Thanks for coming back to comment.
Kara says
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!
Kate says
Thank you! I’m glad that the pancakes were a hit! Thank you for coming back to comment. =)
DONNA L BROWN says
What is the serving size? One pancake?
Kate says
Yes, the nutrition information is for 1 pancake.
Ally says
I was a bit skeptical of these, but they were very tasty and had a great texture.
Kate says
Thank you! I’m so glad that you liked them! And thank you for taking the time to come back and comment!
Liz says
Delicious and amazing pancakes. These are fantastic. Thank you for this recipe.
Kate says
Glad you liked them! Thank you for taking the time to come back and comment!
Mary says
Thank you!
Kate says
You’re welcome!
Mary says
These pancakes look so good and they are good for you….bonus! Have you tried freezing or reheating leftovers? Pinned. Thanks.
Mary says
Skip this!
Mary says
These pancakes look so good and good for you. Have you tried freezing or reheating any leftovers? Pinned. Thanks.
Kate says
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.