These Cottage Cheese Pancakes are fluffy, protein-packed, and naturally sweetened for a healthy and delicious breakfast. Made with simple ingredients, they come together quickly and make a great alternative to traditional pancakes.
Why You’ll Love This Recipe
- High-protein & healthy – Cottage cheese adds protein and creaminess.
- Super fluffy – Light texture with a slightly crisp edge.
- Naturally sweetened – No need for refined sugar.
- Quick & easy – Just blend, pour, and cook!
- Great for meal prep – Make ahead and freeze for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese
- 2 eggs
- ½ cup oats (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- Butter or oil (for cooking)
Directions
- Blend the ingredients – In a blender, combine cottage cheese, eggs, oats, baking powder, vanilla, and honey. Blend until smooth.
- Heat a skillet – Lightly grease a non-stick skillet over medium heat.
- Cook the pancakes – Pour small amounts of batter onto the skillet and cook for 2-3 minutes per side, until golden brown.
- Serve warm – Enjoy with fresh fruit, yogurt, nut butter, or maple syrup.
Servings and Timing
- Servings: 6-8 pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Banana pancakes – Add a mashed banana for extra sweetness.
- Chocolate chip version – Stir in mini chocolate chips.
- Savory pancakes – Skip the sweetener and add chives or spinach.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze between parchment paper for up to 2 months.
- Reheating: Warm in a toaster or skillet for a few minutes.
FAFAQs
Can I use almond or coconut flour?
Yes! Swap oats for almond flour or coconut flour for a lower-carb option.
Are these gluten-free?
Yes, if using certified gluten-free oats.
Can I make them without a blender?
Yes! Just mix well, but the texture may be chunkier.
Conclusion
These Cottage Cheese Pancakes are a delicious, healthy, and protein-rich way to start your day. Quick to make and easily customizable, they’re perfect for any morning routine. Try them with your favorite toppings and enjoy a satisfying breakfast!
Print
Cottage Cheese Pancakes (Quick & Easy)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Cottage Cheese Pancakes are fluffy, slightly tangy, and packed with protein! Made with simple ingredients, they come together in just 15 minutes for a nutritious breakfast. Serve them with fresh fruit, honey, or a drizzle of maple syrup for a delicious start to your day!
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup all-purpose flour (or oat flour for a gluten-free option)
- 1/2 teaspoon baking powder
- 1 tablespoon sugar (or honey for a natural sweetener)
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- Butter or oil, for cooking
Instructions
- Prepare the Batter:
- In a medium bowl, whisk together cottage cheese, eggs, sugar, and vanilla until smooth.
- Add flour, baking powder, and salt. Stir until just combined (the batter will be thick).
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop 2–3 tablespoons of batter per pancake into the skillet. Spread slightly with the back of a spoon.
- Cook for 2–3 minutes per side, flipping when bubbles form and the edges look set.
- Serve & Enjoy:
- Stack and serve warm with honey, maple syrup, fresh fruit, or Greek yogurt!
Notes
- Extra Fluffy Pancakes: Add 1/4 teaspoon baking soda for extra rise.
- Make it Gluten-Free: Use oat flour or almond flour instead of all-purpose flour.
- Dairy-Free Option: Swap cottage cheese for mashed bananas or dairy-free yogurt.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.
- Freezing: Freeze pancakes in a single layer for up to 3 months. Reheat in the toaster or oven at 300°F for 5 minutes.
Nutrition
- Calories: 80
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
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