Fluffy, golden, and packed with protein—these cottage cheese pancakes are a game-changer! They’re lightly sweet, super satisfying, and great for kids and adults alike.
The cottage cheese adds a creamy texture (don’t worry, no weird chunks!), and the protein boost keeps you full for hours. Perfect for busy mornings or a cozy weekend breakfast!
What You’ll Need
Ingredients
- 1 cup cottage cheese (small curd)
- 2 eggs
- ½ cup oat flour (or blended oats)
- ½ tsp baking powder
- ½ tsp cinnamon (optional but delicious)
- 1 tsp vanilla extract
- 1 tbsp honey (or maple syrup)
- ¼ cup milk (any kind)
- Pinch of salt
- Butter or oil for cooking
Tools
- Mixing bowl
- Whisk or fork
- Blender (optional, if you want super smooth batter)
- Non-stick skillet
- Spatula
Nutrition & Protein Info
This whole recipe has about 49g of protein total! If you make 6 pancakes, each one has about 8g of protein. A serving of 3 pancakes gives you 24g of protein—perfect for a satisfying breakfast!
Want more protein?
- Add 1 tbsp protein powder (+10g protein)
- Top with Greek yogurt (+5g protein per ¼ cup)
- Use extra egg whites for an extra boost
Pro Tips
- No blender? No problem! Just whisk everything really well—your pancakes will have a bit more texture but still taste amazing.
- Make them extra fluffy! Let the batter sit for 5 minutes before cooking to allow the oat flour to absorb moisture.
- Perfect flip trick: Wait until bubbles form and the edges look set before flipping—about 2 minutes per side.
- Customize it! Add chocolate chips, blueberries, or a scoop of protein powder for extra goodness.
- Use medium-low heat. Cottage cheese pancakes burn easily, so keep the heat lower than regular pancakes.
Substitutions & Variations
- No oat flour? Use whole wheat or all-purpose flour.
- Dairy-free? Swap cottage cheese for mashed banana or dairy-free yogurt.
- No honey? Use maple syrup or a sugar-free alternative.
- More protein? Add a tablespoon of protein powder and an extra splash of milk.
Make-Ahead Tips
- Blend the batter the night before and store it in the fridge for an easy breakfast.
- Freeze leftovers! Stack pancakes with parchment paper between them, freeze, and reheat in the toaster.
How to Make High-Protein Cottage Cheese Pancakes
1. Blend or whisk ingredients
In a mixing bowl, whisk together cottage cheese, eggs, oat flour, baking powder, cinnamon, vanilla, honey, milk, and salt until smooth. (For extra smooth pancakes, blend everything for 20 seconds.)
2. Heat the skillet
Place a non-stick skillet on the stove over medium-low heat. Add a little butter or oil and let it melt.
3. Cook the pancakes
Pour small scoops of batter (about ¼ cup each) into the skillet. Cook for 2-3 minutes until the edges look set and bubbles form on top. Flip carefully and cook another 1-2 minutes.
4. Serve & enjoy!
Stack the pancakes on a plate and top with maple syrup, fresh berries, or a dusting of powdered sugar. Enjoy warm!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days. Reheat in the toaster or microwave.
- Freezer: Freeze in a single layer, then transfer to a bag. Reheat straight from frozen in the toaster or oven at 300°F.
Final Thoughts
These cottage cheese pancakes are a must-try—so fluffy, packed with protein, and perfect for busy mornings. Try them out, and let me know in the comments how you topped yours! Have questions? Drop them below! 🥞✨