Cottage Cheese Pancakes Recipe (Quick & Easy)

These Cottage Cheese Pancakes are a wholesome and delicious breakfast option that will leave you feeling satisfied and energized. The extra-natural protein will keep hungry bellies full! These pancakes are fluffy on the inside but golden brown and crisp on the outside. They are the perfect way to start your day! 

Cottage cheese pancakes with a wedge cut out on a white place with a blue rim.

Why You’ll This Recipe

Cottage cheese in pancakes? I know, it doesn’t sound very appealing, but before you decide that no one in your family will touch them, hear me out. I test-tested these a couple of times without telling anyone that there was a secret ingredient added to it, cottage cheese! I’m sneaky like that.

If I want to introduce healthier versions of our favorite recipes, I slowly introduce my changes and just observe reactions, tweaking as needed. These were devoured!

  • These pancakes have so much protein than regular pancakes so you can feel good about serving them to your family. 
  • They are also a great way to use up any leftover cottage cheese from the fridge.
  • Made in the blender ensuring a smooth texture (cottage cheese is undetectable).
  • They require simple ingredients and are quick and easy to make, so you can have a delicious breakfast in no time at all. 
Pancakes made with cottage cheese topped with maple syrup with sliced strawberry.

Equipment Needed

You will need a few kitchen tools to help you make these nutritious cottage cheese pancakes. Gather these tools and get ready to enjoy this healthy breakfast with your family. 

  • blender – blending the cottage cheese ensures the texture is creamy. You can use an immersion blender if you prefer.
  • sifter – don’t skip this step for lump-free batter.
  • large skillet or griddle
  • measuring cup
Ingredients to make cottage cheese pancakes.


You only need a few simple ingredients to help you make these delicious pancakes. And, the best part is that most of these ingredients are staples so you most likely already have them on hand in your kitchen which means you can avoid a trip to the grocery store!

  • all-purpose flour
  • oat bran – is a healthy – optional ingredient. I like to add an extra boost of fiber and protein. See the recipe card if you choose to leave this ingredient out.
  • baking soda – make sure your leavening agent has not expired otherwise you will have flat pancakes.
  • salt
  • extra large eggs
  • cottage cheese – I always buy the small curd cottage cheese, but since you blend this ingredient any variety will be fine.
  • milk – I use almond milk. Whole milk or non-dairy milk can be substituted.
  • vanilla extract
A forkful of pancake with maple syrup.

How to Make Pancakes with Cottage Cheese

Making these protein-packed pancakes is so simple. Just follow the step-by-step directions below and you will have delicious pancakes that you can feel good about serving your family in no time at all. 

Step 1: Preheat a skillet or griddle

Spray griddle or skillet with cooking spray and heat griddle to 350°F or skillet to medium heat.

Step 2: Sift the dry ingredients

Sift flour, oat bran (optional), baking soda, and salt together. 

Sift flour over a bowl to make pancakes.

Step 3: Blend wet ingredients and dry ingredients

Put flour mixture in a blender with eggs, cottage cheese, milk, and vanilla extract. Blend until smooth.

Step 4: Cook the pancakes

Pour about 1/4 cup per pancake onto the griddle. Cook until set enough to flip once. Serve immediately.

Pancake batter on a hot skillet before cooking.

What To Serve With This Dish

I love to serve these fluffy pancakes with maple syrup and a side of fresh fruits like this Fresh Fruit Salad. But, if you want to add even more protein to your breakfast this Cheddar Egg Casserole is a great addition to your breakfast table.

Substitutions and Additions

Here are a few tried and true ways that you can change up this cottage cheese pancakes recipe.

  • For a sweeter pancake, you could add peanut butter or chocolate chips for a great addition to these pancakes. We like to top our pancakes with sugar-free cinnamon blueberry sauce.
  • If you don’t have oat bran on hand, you can replace it with regular flour or oat flour instead.
  • You could also use your favorite gluten-free flour blend to make these pancakes.

How to Store

Leftovers – Store leftover pancakes in an airtight container in the fridge for up to 5 days.

Reheating – To reheat, place pancakes on a baking sheet in the oven preheated to 350 degrees F for 10 minutes. Or reheat them in a skillet on the stovetop or in the microwave.

Freezing – You can also freeze these pancakes in a freezer bag for up to three months. I like to freeze them with parchment paper in between the pancakes so that I can reheat just what I need.

A stack of pancakes on a white serving plate.

Sandra’s Pro Tips

  • I like to make a big batch of pancake batter so that I have some pancakes for the freezer. They make a great easy breakfast and are perfect for meal prep.
  • Using full-fat cottage cheese will give these pancakes a richer flavor.
  • Even if your family is not a huge fan of cottage cheese, give these a try, as blending the cottage cheese until it’s smooth in the batter hides the texture that turns most people off.


Do you have questions about this cottage cheese pancake recipe? Here are the answers to the most commonly asked questions for this recipe.

Can I use almond flour instead of all-purpose flour?

Yes, you can use almond flour in place of the all-purpose flour for a gluten-free version. However, you may need to add more eggs to bind the ingredients.

How do I know when to flip the pancakes?

When you have bubbles formed on one side of the pancake, it’s time to flip it over and cook the other side.

Can I freeze pancakes?

Yes, you can freeze pancakes for up to 3 months.

Other Delicious Pancake Recipes You May Enjoy

Cottage Cheese Pancakes are packed with natural protein that will keep you satisfied for hours!

These were first posted in 2013 and have been updated with new helpful tips and photos.

This recipe makes about 12 pancakes. Nutritional analysis (2013) was originally calculated through MyFitnessPal. A plate of three is about 273 calories and 18.75 grams of protein. 

Finally, pancakes that will stick to your ribs for a few hours!

Cottage cheese pancakes on a white plate with a blue rim ready to eat.

Cottage Cheese Pancakes

Cottage Cheese Pancakes are packed with natural protein that will keep you satisfied for hours! Enjoy for breakfast, brunch, or a snack!
5 from 4 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: cottage cheese pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pancakes
Calories: 59kcal
Author: Sandra Shaffer


  • 3/4 cup all purpose flour
  • 1/4 cup oat bran or use all purpose flour for a total of 1 cup in recipe
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 extra large eggs
  • 1 cup cottage cheese I used small curd, 1% low fat
  • 1/2 cup milk I used almond milk, unsweetened
  • 1 1/2 teaspoons vanilla


  • Spray griddle or skillet with cooking spray and heat griddle to 350 degrees or skillet to medium.
  • Sift flour, oat bran, baking soda and salt together. Put flour in a blender with eggs, cottage cheese, milk and vanilla. Blend until smooth.
  • Pour about 1/4 cup per pancake onto the griddle. Cook until set enough to flip once. Serve immediately.


  • If you prefer to use all flour instead of adding oat bran in this pancake recipe, then you will use one (1) full cup of all-purpose flour. 
  • Using full fat cottage cheese will give these pancakes a richer flavor.


Serving: 3pancakes | Calories: 59kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 153mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Calcium: 30mg | Iron: 1mg


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

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  1. I do like cottage cheese pancakes and have made many recipes. Don’t hate me that I really didn’t like these. Blending the batter removes the sensation of even knowing cottage cheese is involved other than the moistness. You also have to really, really like vanilla to have that much in them. Basically they tasted like vanilla pancakes. Not my cup of tea.

  2. Yay! I can follow you on Facebook! 🙂
    Would we still be friends if I told you I hate cottage cheese? Like HATE. I believe it works in pancakes though. You might have persuaded me to buy it, if only as a vehicle for blackberries!

    1. I’m not a big fan either. I wish I could have taste tested on you because I bet you will like them!! If you like buttermilk pancakes, blended cc (don’t want to spell it to lesson the visual 😉 ) is similar! Pinky swear!

  3. I’ve been making cottage cheese pancakes for years and years. They are fabulous. I make them with bisquick, eggs, cottage cheese, milk, vanilla, soda and sugar. Yummmmmmm. Everyone loves them.