These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they’re kid-approved and easy to make with only 7 simple ingredients.

Cottage cheese has taken the world by storm this year and for good reason. It adds a ton of protein and a unique flavor to dishes and it works well in both savory and sweet recipes. I’ve already made cottage cheese cookies, cottage cheese ice cream and now these cottage cheese pancakes!

I already have these banana cottage cheese pancakes on the site, but I wanted to share a recipe that was made with regular flour and without banana. I will say it took a few tests, but the recipe I’m sharing today is chef’s kiss!

These pancakes are light, fluffy, packed with protein and have a melty, creamy center thanks to the cottage cheese. Trust me when I say you’re going to want to run to your kitchen to make these asap!

Why You’ll Love These Pancakes

• They’re packed with 24 gams of protein per serving!
• They have a fluffy and soft texture and a melt-in-your-mouth-center thanks to the cottage cheese.
• These pancakes come together in no time with just 7 main ingredients.
• They’re kid-approved! Both my kiddos gobbled these pancakes up!

Ingredients Needed

• flour – the base of your pancakes providing the necessary structure. I’ve tested these pancakes with both all-purpose and whole wheat pastry flour and both turned out great! Whole wheat flour offers a healthier, fiber-rich option to all-purpose.
• baking powder – acts as the leavening agent that ensures your pancakes are fluffy and light, rather than flat and dense.
• cinnamon – a touch of this spice adds warmth and a subtle spiciness, elevating the flavor profile of the pancakes.
• full-fat cottage cheese – the star of the show and what helps achieve moist, fluffy pancakes. It also adds a ton of protein, calcium, vitamins and minerals. You can use any variety you like, but keep in mind if you use small curd you might need the almond milk as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results, but low-fat or 2% cottage cheese will also work. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe.
• eggs – serve as the binding agent that holds all the ingredients together. They also contribute to the fluffiness of the pancakes.
• maple syrup – provides natural sweetness to the batter, eliminating the need for processed sugar. it also works wonderfully as a classic topping. Make sure you’re using pure maple syrup and not pancake syrup, which is loaded with corn syrup and additives.
• vanilla extract – the perfect flavor enhancer.
• almond milk – if you find your batter too thick, a splash of almond milk can help you achieve the consistency you’re looking for, without altering the flavor much.

How to Make

Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon. This dry mix serves as the base for your pancake batter.

Combine wet ingredients: Add cottage cheese, eggs, maple syrup and vanilla extract to a blender or food processor. Blend until the mixture is smooth and well combined. If you don’t have a blender, you can also whisk these ingredients together in a separate mixing bowl. Your batter just won’t be as smooth.

Combine: Pour the wet ingredients into the dry ingredients. Stir until everything is combined. The batter may be thick at this point. If it’s too thick, add the almond milk and stir again to combine.

Preheat: Turn your skillet or griddle to low-medium heat. Spray it with non-stick spray or add oil or butter to ensure easy flipping and no sticking.

Cook: Once the pan is hot, use a quarter-cup measure to scoop out the batter onto the pan. If the batter is thick, you might need to use a spoon to spread it into a circle. You should be able to make 8 pancakes. Cook until you see little bubbles forming on the surface and the edges become firm enough to slide a spatula underneath, about 4-5 minutes. Turn the pancakes over and cook for an additional 2-3 minutes, or until they are cooked through.

Serve: Plate four pancakes per serving. Drizzle them with maple syrup and serve with fresh berries or toppings of choice.

Substitutions & Notes

Flour – I haven’t tried a substitute for the flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out. If you’re looking for a gluten-free version of cottage cheese pancakes try my banana cottage cheese pancakes instead. They’re made with rolled oats instead of flour.

Eggs – I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure and I haven’t tested it so I’m not sure how the pancakes would turn out.

Cottage cheese – This is the star of the recipe so I also wouldn’t recommend substituting the cottage cheese with anything. If you’re looking for a pancake recipe with Greek yogurt try my Greek yogurt pancakes instead.

Topping & Mix-in Ideas

I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!

• Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup.
• Fresh berries – I love mixing fresh blueberries right into the batter or topping the pancakes with fresh berries when serving. They add a pop of color and such good flavor!
• Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar!
• Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
• Nuts – for some crunch top your pancakes with chopped nuts like pecans, walnuts or almonds.

What to Serve With Cottage Cheese Pancakes

Since these pancakes are loaded with 24 grams of protein per serving we often eat them on their own for breakfast. But if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these pancakes:

Tips For Success

• Use full-fat small curd cottage cheese
• Re-grease the pan between each batch of pancakes.
• Use a nonstick pan for easy flipping.
• Don’t use a higher heat and think it will cook the pancakes faster… you’ll be left with burnt yet uncooked cakes. Stick to low-medium heat and practice patience!
• Wait until you see bubbles on the surface of the pancake and the edges look set before flipping. Trust me, it’s worth the wait.
• If the batter seems too thick, don’t hesitate to add a splash of almond milk. A runny batter could lead to flat pancakes, while a thicker batter will give you fluffy, hearty pancakes.

Storing & Reheating

Refrigerator – Store any leftover pancakes in an airtight container in the fridge for up to one week.

Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.

To reheat – No matter how you store them, the reheating process is important! I like to heat them in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until pancakes are warm. 

More Pancake Recipes

More Cottage Cheese Recipes

Be sure to check out all of the cottage cheese recipes as well as the full collection of breakfast recipes on EBF!