Cottage Cheese Pancakes

Yumna Jawad

4.98 from 89 votes

Cottage cheese pancakes are a protein-packed twist on traditional pancakes with a mild, tangy flavor and fluffy texture that's easy to make!

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Switch things up and try these delicious and nutritious Cottage Cheese Pancakes! Not only are they a tasty twist on a classic breakfast staple, but they also pack a powerful punch of protein that will keep you energized and satisfied throughout the morning. Whether you’re looking for a quick and easy breakfast option or a weekend brunch treat, these pancakes are sure to become a new favorite in your meal rotation.

Maple syrup being poured over a plate of cottage cheese pancakes topped with fresh berries and butter with the serving plate of more pancakes nearby.
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Do you love the idea of adding cottage cheese to some classic recipes? I have added it to some of my favorites, such as scrambled eggs and ice cream! It’s a great addition to flavor and texture and packs a serious energy-boosting start to your day with the added protein.

This recipe was part of our May 2023 Cooking Challenge! Thank you for joining us in making this delicious recipe and the chance to win a prize!

Why you’ll love this cottage cheese pancake recipe

  • Loaded with protein. Traditionally, pancakes aren’t really your go-to for protein, but because of the cottage cheese and extra eggs, each serving (2 pancakes) has about 16 grams!
  • Delicious flavor and texture. These pancakes have a mildly tangy flavor and a moist, fluffy texture, thanks to the addition of cottage cheese in the batter.
  • A great way to use up leftover cottage cheese. If you have leftover cottage cheese that you’re not sure what to do with, cottage cheese pancakes are a great way to use it. They’re a delicious and nutritious way to repurpose an ingredient that might otherwise go to waste.

Ingredients to make cottage cheese pancakes

  • Cottage cheese: For a richer pancake, opt for whole milk cottage cheese, you can use low-fat if you prefer but the whole milk is my go-to for this recipe.
  • Eggs: Cottage cheese pancakes require more eggs than traditional pancakes to bind and add structure to the batter due to cottage cheese’s wet and heavy consistency.
  • Milk + butter: Use any kind of milk, dairy or plant-based. The same goes for the butter!
  • Maple syrup and vanilla extract: These ingredients are added to enhance the flavor and sweetness. Maple syrup complements the tanginess of cottage cheese, while vanilla adds a delicious flavor.
  • Dry ingredients: flour, baking powder and cinnamon. You can use regular all-purpose flour or a gluten-free blend.
Ingredients for recipe: milk, baking powder, cinnamon, salt, vanilla, 4 eggs, cottage cheese, maple syrup, butter, and flour.

How to make high-protein cottage cheese pancakes

Similar to other pancake recipes, cottage cheese pancakes are easy to make and require only a few simple ingredients.

Make the batter

  1. Add the eggs, cottage cheese, milk, maple syrup, and vanilla to a bowl and whisk together until combined.
  2. Place a sifter over the bowl and sift in the flour, baking powder and cinnamon.
  3. After folding the dry ingredients into the wet, add the melted butter.
  4. Allow the pancake batter to rest before cooking.
4 image collage making batter: 1- wet ingredients in a bowl, 2- after combining with dry ingredients added on top, 3- after folding wet and dry together with melted butter added, 4- batter after fully combined.

Cook the pancakes

  1. Butter a hot skillet and drop the pancake batter into small mounds. You can adjust the size of the pancake you want; just be sure to adjust the cooking time.
  2. Once you start to see the bubbles start to pop and the pancakes look set, flip and continue cooking for another minute until cooked through.
2 image collage of recipe on a griddle before and after flipping.

Tips for making the best cottage cheese pancakes

  1. Don’t overmix! Overmixing the batter can make them tough. Fold the wet and dry together until just combined for a fluffy pancake.
  2. Rest the batter. Give your batter about 10 minutes before cooking to allow the ingredients to fully hydrate, relax the gluten, and activate leavening agents. This results in a smoother, more consistent batter, more tender texture, and fluffier pancakes.
  3. Use small curd cottage cheese. The smaller curds create a smoother texture and a more pleasant mouthfeel in the pancakes. If only large curd is available, you can just blend it quickly in a blender or food processor.
  4. Add the butter last. This helps to prevent it from solidifying and clumping together which can happen if the melted butter is added to the batter too early or if it’s added to a colder batter. Whisking the melted butter in quickly after the batter is combined can incorporate it smoothly and distribute the fat evenly throughout the mixture.
  5. Use a large cookie scoop to shape the pancakes into even rounds. Once the batter hits the pan, you can use the back of the scoop to shape them into even circles.
  6. Blend the mixture! If you have kids who may be less than enthused about the texture of the cottage cheese in the pancakes, you can process the wet ingredients in a blender to smooth it out before combining with the dry ingredients. Just make sure not to blend with the flour; that would make the pancakes gummy.
Cottage cheese pancakes layered in a circle overlapping each other on a round plate with two dishes of fresh berries and a side of maple syrup.
  • Add fruit. Right after pouring a mound of batter onto the skillet, quickly sprinkle fresh fruit, such as sliced bananas or blueberries, over the pancakes so the batter puffs up and encases the fruit into the pancakes.
  • Add nuts. Fold your choice of pecans or walnuts into the batter when adding the dry ingredients.
  • Swap out the maple syrup. You can use an equal amount of honey or another liquid sugar to sweeten your pancakes. Or, try it with ⅓ cup regular or brown sugar.
  • Add cocoa powder. Hello, chocolate pancakes! Stir in about ¼ cup cocoa powder for a real treat. You can even fold in chocolate chips to take it over the top!

Pancake topping ideas

How to store & reheat pancakes

Pancakes are best enjoyed freshly made, but if you have leftover cottage cheese pancakes, place them in an airtight container and refrigerate them.

To reheat, place on a sheet pan and warm in a preheated 350°F oven for about 5 minutes or until heated through. Or, you can pop them in the microwave with a damp paper towel, heating in 30-second intervals until hot.

How long will cottage cheese pancakes last in the fridge?

You can store them for up to 4 days in the fridge.

Can i freeze pancakes?

Yes! Allow them to cool completely, and separate each pancake with parchment paper. Then, transfer them to an airtight container or bag. Freeze for up to 1 month and thaw before reheating.

Frequently asked questions

Can I use self-rising flour?

Yes! You can use self-rising flour to make cottage cheese pancakes; just skip the additional baking powder in the recipe since it is already added to this flour blend.

What does cottage cheese do in pancake batter?

Cottage cheese adds moisture, protein, and a slightly tangy flavor to pancake batter. The protein in cottage cheese helps to create a more tender and fluffy texture, while the tangy flavor complements the sweetness of the pancake batter.

Can I make the batter ahead of time?

Yes, you can make cottage cheese pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover the bowl with plastic wrap or a lid to prevent the batter from drying out. When you’re ready to make the pancakes, give the batter a quick stir to recombine any ingredients that may have separated during storage.

Three cottage cheese pancakes on a plate topped with a pat of butter and fresh berries with maple syrup and more fresh fruit nearby.

Cottage cheese pancakes are so good! They’re loaded with protein, have a slightly tangy flavor, and have a fluffy texture that’s easy to fall in love with. Plus, they’re so simple to whip up, making them the perfect breakfast choice. Give them a try, and you won’t regret it!

More pancake recipes:

If you try this feel good Cottage Cheese Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Maple syrup being poured over a plate of cottage cheese pancakes topped with fresh berries and butter with the serving plate of more pancakes nearby.
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Review

Cottage Cheese Pancakes

Cottage cheese pancakes are a protein-packed twist on traditional pancakes with a mild, tangy flavor and fluffy texture that's easy to make!
5 from 89 votes
Author Yumna Jawad
Servings 4 servings
Course Breakfast
Calories 360
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes

Video

Ingredients
  

Instructions

  • In a large bowl, whisk together eggs, cottage cheese, milk, maple syrup and vanilla extract until combined. Sift in flour, baking powder and cinnamon. Whisk until the flour is incorporated.
  • Whisk in the melted butter, then let the batter rest for 10 minutes.
  • When ready to cook, lightly butter a large skillet and set over medium heat. When the skillet is hot, add the batter to the pan in about ¼ cup mounds, taking care not to crowd the pan. Cook for about 2 to 3 minutes per side. Repeat with remaining batter, adding more butter to the cooking surface as needed.
  • Serve warm topped with maple syrup and fresh berries.

Equipment

Notes

Storage: Pancakes are best enjoyed freshly made, but if you have leftover cottage cheese pancakes, place them in an airtight container and refrigerate them. To reheat, place on a sheet pan and warm in a preheated 350° oven for about 5 minutes or until heated through. Or, you can pop them in the microwave with a damp paper towel, heating in 30-second intervals until hot.
Tips:
Don’t overmix! Overmixing the batter can make them tough. Fold the wet and dry together until just combined for a fluffy pancake.
Rest the batter. Give your batter about 10 minutes before cooking to allow the ingredients to fully hydrate, relax the gluten, and activate leavening agents. This results in a smoother, more consistent batter, more tender texture, and fluffier pancakes.
Use small curd cottage cheese. The smaller curds create a smoother texture and a more pleasant mouthfeel in the pancakes. If only large curd is available, you can just blend it quickly in a blender or food processor.
Add the butter last. This helps to prevent it from solidifying and clumping together which can happen if the melted butter is added to the batter too early or if it’s added to a colder batter. Whisking the melted butter in quickly after the batter is combined can incorporate it smoothly and distribute the fat evenly throughout the mixture.

Nutrition

Calories: 360kcal, Carbohydrates: 43g, Protein: 16g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 189mg, Sodium: 532mg, Potassium: 218mg, Fiber: 1g, Sugar: 12g, Vitamin A: 511IU, Vitamin C: 0.01mg, Calcium: 172mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian
Cuisine American
Course: Breakfast

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Recipe Rating




Comments

  1. I made these pancakes according to the recipe, and they were delicious! Easy to make and much better than from mix. Plus my son can use the protein. I used an immersion blender on the liquid ingredients to eliminate the cottage cheese texture.

    Reply

  2. My family loves these pancakes! Have you ever tried making it as a sheet pan pancake rather than individual pancakes? I’m wondering if I’d need to adjust the recipe at all for that to work. Thanks!

    Reply

  3. They are a great way to hide the cottage cheese for me. I liked them although I didn’t let the batter rest 10 mins, might’ve been fluffier.

    Reply

    1. Oops, I decided against the salt since cottage cheese has salt already. I updated the instructions. Thank you!

      Reply

      1. I was afraid the baking powder would not work with out the salt so added half as much as the powder and that worked with no saltness. Keeping this recipe! Turned out great!.

        Reply

  6. Omg it’s reaaaally good !!
    My kids looooooe it
    For me I add scoop of protein powder creamy vanilla and almond flour , it come out super yummy 😋 😍 😊 thank you❤

    Reply

  7. Added a more tablespoons of milk to thin out the batter. The pancake texture is chewy than the typical cake-like texture. I used a 1/4 c to scoop the batter, that makes 12 pancakes. Overall a great recipe! The family loves it!

    Reply

  8. I am not a cottage cheese fan but I was intrigued to try this recipe. I wanted to add more protein to my diet and also to my families. These pancakes are incredible. So much flavour so fluffy. We all loved it from my 1 year old to my 11 year old and including my husband. With one batch I was able to make almost 3-4 pancakes per person. So easy to make in the morning. Thank you

    Reply

  11. Loved making and eating these pancakes! Easy ingredients, fast to make and the taste is delicious. It was surprising to see how the cottage cheese disappears, gives a soft texture and one would never guess it’s part of the recipe.
    I added a bit extra sugar, and they turned out a proper dessert.
    Served with fresh fruits, or our favorite cloudberries jam, yummy!

    Reply

  12. I didn’t think I was going to like this recipe, but they were SO GOOD! Even my picky 1 year old loved them. They also freeze well for a fast and healthy high protein breakfast or snack during busy weekdays. I recommend giving this recipe a try!

    Reply

  13. I made these as part of the monthly challenge and was so impressed! I think I found the one way I like cottage cheese! Super yummy and great texture.

    Reply

  14. Surprised that by adding cottage cheese to the pancakes didn’t change the flavor, they were so moist and bonus I got more protein in this meal! Thank for sharing, Yumna!

    Reply

      1. Later that day my extremely picky 7 year old ate them,too! She doesn’t eat cheese and didn’t figure it out…

        Reply

  16. These are delicious and healthy and have a lovely texture. They were especially good with a fruit topping and reheat well in the microwave.

    Reply

  17. I love these so much! Such a great source of protein and I love adding different flavored extracts for a different flavor!

    Reply

  18. I love me a high protein breakfast and these are just perfect. They are so good. I love this month recipe challenge.

    Reply

  19. Love these pancakes! Fluffy, hearty and satisfying. My teenage boys are all about protein intake these days so the addition of the cottage cheese was a welcomed addition. I had large curd cottage cheese so I puréed it in a small blended before adding it to the batter so my younger daughter (who can be a little picky) didn’t even know it was in there. Pancakes to please the whole family!

    Reply

  20. I made these pancakes and they turned out way better than expected! They were very fluffy and you couldn’t even taste the cottage cheese.

    Reply

  22. This were surprisingly really good! I dislike cottage cheese but got it to try to convince my taste buds to like them, and failed. This recipe though, my taste buds like😁😍

    Reply

  23. Can you use oat flour? And can you use a waffle iron instead? Thanks! I can’t wait to try this!!

    Reply

    1. I have not used oat flour or a waffle iron to make this recipe, I don’t see why they wouldn’t work though. If you try it let me know how it turned out!

      Reply

  24. Topped the pancakes with some whipped cream, berries, and honey. They were so worth making, even though I dont use cottage cheese too often (except in lasagna, which is also good!). Perfect way to get protein in the morning!

    Reply

  26. Made these for my family yesterday. Even my picky 6 year old loved them and asked for more! They were delicious! So light and creamy! 😋

    Reply

  27. I had to use large curd cottage cheese and dark brown sugar but these were amazing! I think the tip of having them sit for 10 minutes is super important. They were delicious- almost creamy and I love the hint of cinnamon. I topped them with blueberries and blueberry syrup. Would make again when I have the small curd cottage cheese!

    Reply

  28. Made these pancakes yesterday for breakfast and they were a huge hit! Super easy to make, fluffy, and delicious. I used low-fat cottage cheese and whole wheat flour because they’re what I had, and they still came out great. The recipe doesn’t specify how much salt to use, so I just used a pinch. The kids each ate three and would have eaten more if they didn’t have to share with their parents 😉

    Reply

  29. I have been making a similar version of these for years, but I grind oatmeal and use that in place of flour for health purposes, I wonder if yours would do well with oatmeal too. I also double the recipe and save the uncooked mix in the fridge so it is easy to make a day or two later (no longer) … if it is too thick, I add a little milk.

    Reply

    1. That’s a great idea! I haven’t tried it with oat flour, but I don’t see why it wouldn’t work.

      Reply

  30. Made these today for me and the family. It’s good to say we all loved it. Thank you Yumna🫶🏼

    Reply

  31. Delicious! I’m lways looking for ways to add protein. I’m not a big fan of cottage cheese by itself, but I’m LOVING these cottage cheese protein recipes lately.

    Reply

    1. So glad you liked it, Heather! The nice thing about cottage cheese is it is bland enough to sneak into unsuspecting dishes for a protein boost!

      Reply

  34. Family loved them! I blended the cottage cheese to avoid anyone complaining about the chunks, and substituted brown sugar instead of maple syrup so they were crispy. Yum!

    Reply

  37. I made these pancakes this morning – delicious 😋 shared it on my Instagram page too @agi1971 served it with fruit, yogurt and honey 🍯 thank you Yumna for a delicious 😋 easy breakfast 🥞

    Reply

  39. Made these today for the first time. I actually blended my wet ingredients and they were amazing! I added my blueberries to the batter before cooking. Delicious!

    Reply

  40. I have made these twice now and really like them. They’re so easy to make and are very versatile, I have served them with berries and coconut whip cream (100% recommend). Thank you Yumna!!

    Reply

  41. These look so good and seem easy to make . We normally have breakfast as a family on the weekend since we have a busy schedule during the week. I am a mother of 4 kids ( 17 , 12, 5 and 4months)
    I will definitely try this recipe on the weekend and keep you posted with the outcome. Thank you for always sharing great recipes

    Reply

      1. We tried the pancakes today. And they were awesome. The whole family enjoyed them . I even posted their reactions on my Instagram story 🥰

        Reply

  42. This recipe is so easy and delicious. A life safer for morning breakfast. My daughter loved them!

    Reply

  45. I saw these on Facebook and happened to be alone with my kids for the evening and knew we were going to have to make these for dinner! They were easy to put together and cooked the same way our normal pancakes cook. I was surprised at how much they retained heat so they were warm until I made enough for all of us. I wouldn’t say they were as good as our normal pancakes, but close and still delicious! My incredibly picky 5 year old said they were the best pancakes he’s ever had though! We will definitely be doing this again because I love to make pancakes so having some added protein is great.

    Reply

    1. That’s awesome. So glad your 5 year old loved them! Great way to sneak in some protein.

      Reply

  46. YUM! These turned out so well. I have found my new go to pancake recipe. I relied on protein pancake mixes before but this blows them all away. Thank you for sharing this recipe!

    Reply