If you’ve ever wondered what to do with that tub of cottage cheese in the fridge, you’re going to love these. These pancakes are soft, fluffy, and seriously satisfying. Each serving packs over 20 grams of protein—great if you want a hearty breakfast that keeps you full.
Honestly, I didn’t think cottage cheese belonged in pancakes until I tried these. Now they’re on regular rotation at my place.
They’re easy enough for a weekday breakfast but special enough for a lazy weekend stack with coffee.
Why I Make These Again and Again
- Each serving has about 24 grams of protein, which is fantastic if you’re trying to avoid being hungry an hour later.
- The texture is what wins me over—light and fluffy with this creamy center that’s so different from regular pancakes.
- Just seven everyday ingredients. I always have these in the pantry or fridge, so there’s no need for a special grocery run.
- My nieces and nephews devour these without a fuss. Always a good sign when the picky eaters are happy!
What You’ll Need
Flour – This is the backbone of your pancake. I’ve made these with all-purpose and whole wheat pastry flour, and both work well. Whole wheat gives them a more rustic, hearty vibe which I love on cooler mornings.
Baking powder – For that rise that gives you a stack instead of a sad, flat disk.
Cinnamon – Don’t skip this. Just a little warms the whole batch and makes the kitchen smell incredible.
Full-fat cottage cheese – This is the magic ingredient. It makes the pancakes moist, adds creaminess, and packs in the protein. I use a small-curd, 4% milkfat version most of the time. If you’re using a drier or lower-fat one, you might need a bit of extra liquid.
Eggs – Hold it all together and keep them fluffy.
Maple syrup – Adds sweetness without dumping in refined sugar. Get real maple syrup if you can—it’s worth it.
Vanilla extract – Rounds out the flavor.
Almond milk – Optional but helpful if your batter feels too thick. I usually splash in just enough to loosen it up.
How I Make Them in My Kitchen
Mix the dry stuff – In a bowl, I stir together the flour, baking powder, and cinnamon. Nothing fancy here—just get them well mixed.
Blend the wet stuff – I pop the cottage cheese, eggs, maple syrup, and vanilla into a blender and give it a good whirl until smooth. If you don’t have a blender, whisk it well. It’ll be a bit chunkier but still works.
Combine – Pour the wet mix into the dry ingredients. I stir gently so I don’t overwork it. If it’s too thick (which it often is with small-curd cottage cheese), I add almond milk a tablespoon at a time.
Preheat the pan – I set my nonstick skillet over low-medium heat. I’m a big believer in going slow here—too hot and you’ll burn the outside while the inside stays raw.
Cook – I scoop about a quarter cup of batter for each pancake. If it’s thick, I spread it gently into a circle. When little bubbles form on top and the edges firm up, I flip. Usually takes about 4–5 minutes on the first side and 2–3 on the second.
Serve – Four pancakes per serving is plenty for me. I drizzle maple syrup and scatter fresh berries if I have them.
A Few Notes From My Kitchen
Flour – I haven’t tried subbing with anything gluten-free in this version. If you’re avoiding flour, try oat-based pancakes instead.
Eggs – I wouldn’t skip these or swap them for a vegan alternative here. They hold everything together and make them fluffy.
Cottage cheese – Kind of the star here. Don’t swap it. If you’re not into it, try my yogurt pancakes instead.
Favorite Toppings and Add-ins
I’ll be honest—I rarely make these plain. Here’s how I like to switch them up:
- Maple syrup – A must. I like the barrel-aged stuff for its smoky, deep flavor.
- Fresh berries – I sometimes fold blueberries right into the batter or pile them on top.
- Chocolate chips – For a treat. I use low-sugar dark chips when I’m feeling virtuous.
- Nut butter – Almond, peanut, or even tahini drizzled over the stack.
- Nuts – Toasted pecans or walnuts give them crunch and richness.
What I Like to Serve Them With
Most mornings these pancakes are enough on their own. They’re filling thanks to all the protein.
But if I’m making brunch for friends or just feeling fancy:
- Quiche – Something savory alongside balances the meal.
- Breakfast sausage or bacon – No explanation needed.
- Fruit salad – I love making a big bowl of mixed fruit tossed with a little lime juice.
- Coffee – Always. I like a strong, dark brew or a homemade latte.
- Mimosas – If it’s the weekend and there’s time to relax.
My Best Tips for Great Pancakes
- Use full-fat cottage cheese. It makes them rich and creamy.
- Don’t rush the cooking. Low-medium heat prevents burnt outsides and raw insides.
- Wait for bubbles before flipping. Patience really pays off here.
- Re-grease the pan between batches. A tiny swipe of butter or oil helps them release beautifully.
- If the batter feels too thick, thin it out a bit with almond milk, but keep it on the thicker side for tall, fluffy pancakes.
How I Store and Reheat Them
When I make a big batch on Sunday, here’s what I do:
Fridge – Store in an airtight container for up to a week. Easy to grab in the morning.
Freezer – For longer storage, I freeze them in a zip-top bag with parchment between layers so they don’t stick. They last up to three months.
Reheating – I usually pop them in the toaster oven so they get a bit crisp around the edges. You can use the oven at 300–350°F or even the microwave if you’re in a rush.
These cottage cheese pancakes have become a regular in my kitchen. They’re one of those recipes you don’t have to think too hard about—they just work every time. If you try them, let me know how they turned out for you. I’m always curious how other home cooks make them their own.
Also try these Cottage Cheese recipe:-
Cottage Cheese Pancakes
Soft, fluffy, and packed with over 20 grams of protein per serving, these cottage cheese pancakes are a great way to start the day.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat works well)
- 2 large eggs
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 tablespoon almond milk, optional (for thinning the batter if needed)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and cinnamon.
- In a blender or food processor, combine the cottage cheese, eggs, maple syrup, and vanilla extract. Blend until the mixture is smooth. If you don’t have a blender, simply whisk the ingredients together in a separate bowl until well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. If the batter feels too thick, add a splash of almond milk and stir again to loosen it slightly.
- Preheat a non-stick skillet or griddle over low to medium heat and lightly coat with cooking spray. Scoop out about ¼ cup of batter for each pancake and pour it onto the pan. If the batter is thick, use the back of a spoon to spread it into a circular shape.
- Cook for 4–5 minutes, or until small bubbles form on the surface and the edges are set. Flip and cook for another 2–3 minutes, or until golden brown and cooked through.
- Serve warm, dividing the pancakes between two plates (about 4 pancakes per serving). Drizzle with maple syrup and add fresh berries or toppings of your choice.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1019Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 226mgSodium 860mgCarbohydrates 166gFiber 15gSugar 16gProtein 46g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
