These easy cottage cheese pancakes are fluffy, soft, and packed with protein! An easy pancake batter made with cottage cheese, giving you the best batch of buttery, golden pancakes.
Stick to the classics and make my Fluffy Classic Pancakes!
COTTAGE CHEESE PANCAKES
Did you know you can make pancakes with cottage cheese, giving you a high protein breakfast?! These pancakes come out fluffy, soft, and so irresistible. Try these thick cottage cheese pancakes once and you won’t want pancakes any other way! Serve with fresh fruit, syrup or any of your other favorite toppings.
WHY COTTAGE CHEESE PANCAKES?
There are several different reasons to make these cottage cheese pancakes:
- Packed with Protein
- Soft and fluffy
- Easiest pancake batter
WHAT YOU NEED-
- Flour– Be sure to use good-quality all-purpose flour and make sure to properly measure the flour to get the right batter consistency.
- Baking Soda & Powder– Fresh baking soda and baking powder is what gives you fluffy pancakes! Be sure to use fresh leavening agents.
- Salt– Adding a small pinch of salt enhances the over flavors of these cottage cheese protein pancakes!
- Sugar– To sweeten these pancakes, this recipe calls for granulated sugar!
- Eggs– Adding eggs to your pancake batter helps with the binding and adds richness and texture! Either white or brown eggs can be used.
- Vanilla– Either vanilla extract or vanilla bean paste can be used! The vanilla can be omitted if preferred.
- Cottage Cheese– Either full-fat or low-fat cottage cheese will work. If you are blending, the curd size doesn’t matter, but if you are skipping the blending step, I recommend you use the small curd cottage cheese.
- Milk– Whole milk, 2% milk, or half-and-half work well. You can also substitute buttermilk or dairy-free milk.
- Butter– The key to fluffy and soft pancakes is adding melted butter to the batter! Be sure to use melted, cooled unsalted butter. (Let it cool before mixing to avoid killing the batter.)
HOW TO MAKE COTTAGE CHEESE PANCAKES
You can have these soft, fluffy cottage cheese pancakes ready in no time!
- Sift together the dry ingredients into a large mixing bowl.
- In a separate bowl, whisk together cooled melted butter, cottage cheese, milk, vanilla, and egg until combined. (You can either blend the cottage cheese before or along with the other wet ingredients.)
- Add the wet mixture to the dry ingredients and whisk to combine. Do NOT overmix, it’s okay if there are still lumps.
- Heat a skillet or griddle on medium heat. Once hot, grease with butter. Using a 1/3 measuring cup or ladle, pour the cottage cheese pancake batter into the pan. Repeat to fill the skillet or griddle, do NOT overcrowd.
- Cook the pancakes on medium heat for 2-3 minutes, look out for the batter to start to bubble and to have defined edges. Flip and cook for another 1-2 minutes.
- Repeat with the rest of the batter, covering the cooked protein pancakes to keep warm.
- Serve with desired sides and serve immediately.
Effortless Tip– Be sure to keep the heat at medium, if you cook these pancakes on high heat, the outside will brown, but the inside of the pancakes will still be raw.
PANCAKE VARIATIONS-
Although these delicious pancakes are perfect as they are, they are even better with your favorite add-ins! Add these mix-ins into the batter, before cooking!
- Fresh Berries
- Chocolate Chip Morsels
- Ground Cinnamon
- Mashed Bananas
- Sprinkles
- Chopped Nuts
- Lemon Juice and zest
SERVING IDEAS
When serving these easy protein pancakes, serve with your favorite toppings to elevate these hot cakes!
- Butter
- Maple Syrup
- Berry Sauce
- Caramel Sauce
- Whipped Cream
- Jam
- Berries
- Powdered Sugar
- Nutella
QUESTIONS YOU MIGHT HAVE:
Either full fat or any low-fat cottage cheese will work for this recipe! I prefer the small curd cottage cheese.
No, blending the cottage cheese is totally optional! If you prefer a smooth batter, blend before making this pancake batter. But you can also add the chunky cottage cheese too!
Look out for a couple signs: bubbles in the center, defined edges, and golden bottom! For more details on the perfect pancakes, check out my classic batter post!
Yes, leftover protein pancakes freeze great! Once cooled, transfer to a freezer safe bag and freeze for up to 4 months! To enjoy, just thaw overnight and heat the next morning and serve.
Yes, you can use this pancake batter as a waffle batter! Just pour into your hot waffle maker and let them cook!
OTHER BREAKFAST RECIPES-
Breakfast is the most important meal of the day! Try these other delicious recipes to start off your day!
Cottage Cheese Pancakes
Ingredients
- 1 1/4 cups all-purpose flour sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- pinch salt
- 2 Tbsp granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup cottage cheese blended*
- 1/2 cup whole milk
- 4 Tbsp unsalted butter melted & cooled
- 2 Tbsp unsalted butter for sautéing
Instructions
- Sift together flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.1 1/4 cups all-purpose flour, sifted, 1 ½ tsp baking powder, ½ tsp baking soda, pinch salt, 2 Tbsp granulated sugar
- In a separate bowl, whisk together the egg, vanilla, cottage cheese, milk, and cooled butter until combined.2 large eggs, 1 tsp vanilla, 3/4 cup cottage cheese, blended*, 1/2 cup whole milk, 4 Tbsp unsalted butter, melted & cooled
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid overmixing the batter.
- Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan. Using a 1/3 measuring cup, pour the batter into the skillet. Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.2 Tbsp unsalted butter, for sautéing
- Remove and repeat until all the cottage cheese pancake batter is gone. (This recipe makes about 9 pancakes.)
- Serve with desired toppings and sides immediately, while still warm and enjoy.
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