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Fluffy Easy Cottage Cheese Pancakes served with syrup and berries, high in protein.

Easy Cottage Cheese Pancakes High Protein

Soft and comforting pancakes made with cottage cheese, perfect for a filling breakfast without the sugar crash.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup Cottage cheese Small curd or large curd, full fat or low fat
  • 2 large Eggs Provides structure
  • 1 cup Oats or flour Use oats for a gluten-free option; flour for fluffier pancakes
  • 1 teaspoon Baking powder Optional, for texture
  • 1 teaspoon Vanilla extract Adds flavor
  • 1 pinch Salt Enhances sweetness
Toppings (optional)
  • 1 cup Berries For topping
  • 1 large Banana, sliced Optional topping
  • 2 tablespoons Nut butter Optional topping
  • 2 tablespoons Maple syrup Optional for extra sweetness

Method
 

Preparation
  1. Blend or mash cottage cheese and eggs in a blender for 10 to 15 seconds.
  2. Stir in oats or flour, baking powder if using, vanilla, and a pinch of salt.
  3. Let the batter sit for 2 to 3 minutes.
Cooking
  1. Heat a nonstick pan over medium to medium-low and add a little butter or oil.
  2. Spoon small pancakes, about 3 to 4 inches wide, into the pan.
  3. Flip the pancakes when bubbles appear and edges look set, about 2 to 3 minutes.
  4. Cook for an additional 1 to 2 minutes until golden.
Serving
  1. Serve pancakes right away topped with berries, banana, yogurt, nut butter, or maple syrup.

Notes

Pancakes reheat well in a skillet or microwave. Store in the fridge for up to 4 days, or freeze for 2 months.