High Protein Cottage Cheese Pancakes
Looking for a delicious and easy way to use up leftover cottage cheese? These high-protein cottage cheese pancakes are packed with flavor, protein, and simple ingredients, making it a great breakfast for the whole family.
Our family loves a hearty breakfast, and when I can, I try to fill my freezer with healthy breakfast options. This cottage cheese pancake recipe is a new favorite, and I think you’ll love it too!
Why Cottage Cheese Pancakes Are Worth a Try
If you’ve been scrolling through Pinterest or swiping through TikTok, chances are you’ve come across cottage cheese. But cottage cheese pancakes aren’t just a trendy breakfast idea.
As I discovered, they’re also one of the best ways to sneak a little extra protein into my kids’ morning meals. Whether you’re looking for nutritious breakfast ideas or trying to make the most of what’s already in your fridge, these cottage cheese protein pancakes check all the boxes.
The best part? If you’ve been baking recently, you can make them with leftover ingredients like cottage cheese, eggs, and even oat flour. These pancakes come together quickly with staple ingredients, and they reheat well, making them great for meal prep or using up a batch of pancakes from earlier in the week.
How to Make Cottage Cheese Pancakes
These pancakes make a nice change from our copycat Starbucks egg bites. And they’re easy enough that my eleven-year-old daughter can make them. Start by gathering your dry ingredients and wet ingredients separately for the best results.
Ingredients
Use what you have on hand. This recipe is flexible and works well with a few substitutions.
- 1 ½ cups full-fat cottage cheese (small curd cottage cheese preferred for texture)
- 2 large eggs (room temperature)
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or oat flour
- 1 teaspoon baking powder (leavening agent)
- ½ teaspoon baking soda
- 1 tablespoon sugar (optional)
- ¼ teaspoon salt
- Butter, olive oil, or another cooking oil for the pan
We’re also a fan of almond milk pancakes. Feel free to substitute any nut milk for buttermilk.
Instructions
Use a blender or food processor to create a smoother texture, or skip that step if you like a little bit of curd in your pancakes.
- Mix the cottage cheese, eggs, milk, and vanilla extract in a large bowl or blender. Blend until smooth if desired.
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a separate bowl.
- Slowly fold the wet ingredients into the dry ingredients. Don’t overmix — just stir until everything is combined.
- Let the batter sit for five minutes. This helps the leavening agent activate for fluffier pancakes.
- Heat a large nonstick skillet or frying pan over medium-low heat and add a small amount of butter or oil.
- Scoop about ¼ cup of pancake batter onto the pan for each pancake.
- Cook for 2–3 minutes until bubbles appear on top. Flip and cook another 1–2 minutes until golden brown.
- Place finished pancakes on a baking sheet lined with paper towel and keep warm in a toaster oven if needed.
These protein-packed pancakes are quick, versatile, and hearty enough to serve for brunch.
Tips for Making Cottage Cheese Protein Pancakes
Getting the texture right depends on a few small steps that make a big difference. Here are a few tricks to help you get the most out of your cottage cheese pancake recipe.
Letting the batter rest before cooking gives the baking soda time to activate, which leads to fluffier pancakes. Use full-fat cottage cheese and certified gluten-free oats or oat flour if you’re making gluten-free cottage cheese pancakes.
For the best quick breakfast, double the recipe and store leftover pancakes in an eco-friendly airtight container for later in the week.
Whether you use regular flour, oat flour, or almond flour, adjusting the dry ingredients can change the texture. If you want to add extra protein to this nutritious cottage cheese pancake recipe, try adding one tablespoon of protein powder to the batter next time. (more on that down below)
Favorite Ways to Serve Cottage Cheese Pancakes
These pancakes work well with sweet or savory toppings. The neutral flavor makes them a great base for your favorite toppings.
Try a drizzle of maple syrup, homemade pancake syrup, a spoonful of peanut butter, or a dollop of Greek yogurt for a more filling breakfast. Fresh fruit, fresh berries, and even a sprinkle of chocolate chips are all great additions that add both color and flavor.
Work leftover pancakes into your weekly meal plan. It’s easy for the kids to warm them up in a toaster oven for busy weekday mornings. They also make a great weekday snack after school and before sports practice.
For those who like savory options, top these cottage cheese and oat pancakes with scrambled eggs with a sprinkle of ground cinnamon.
Tips for Adding Protein Powder to Cottage Cheese Pancakes
So recently, I’ve been trying to boost my protein content. Although I’m not a vegetarian, I don’t love meat. But I do love protein powder. My favorite so far comes from Good Protein. It’s delicious in a smoothie and also in baking.
And adding protein powder to my cottage cheese pancakes recipe helps pack in extra nutrition. Plus, I think it makes the pancakes fluffier.
Use a neutral or vanilla-flavored protein powder to complement the vanilla extract already in the batter for best results. Start with one tablespoon of protein powder per batch and adjust the liquid slightly. Tip: I also tried this with the Good Protein Banana smoothie powder. So good!!
Go ahead and add a splash of almond milk if the batter gets too thick. You may notice a slightly softer texture using a whey-based powder.
Plant-based powders may create a denser pancake. Either way, this is an easy way to turn this cottage cheese pancake recipe into a filling, nutritious, protein-packed meal that still feels like a treat.
Cottage Cheese Pancakes FAQs
Have a question about making cottage cheese pancakes? Here are the most common ones I get. If yours isn’t answered here, leave it in the comments.
Can I make these pancakes without all-purpose flour?
Yes, you can substitute the all-purpose flour with oat flour or almond flour. For gluten-free cottage cheese pancakes, be sure to use certified gluten-free oats if you’re making your own flour. Otherwise, they’ll be dry.
Can I freeze leftover pancakes?
Absolutely. Store leftover pancakes in an airtight container with parchment between each layer. Reheat in a toaster oven or on medium heat in a frying pan for best results.
Can I use low-fat or fat-free cottage cheese?
You can, but the texture and taste may change. Full-fat cottage cheese gives the best flavor and protein content for this recipe.
This cottage cheese pancake recipe is one of those easy recipes that work for breakfast, brunch, dinner or batch cooking for your freezer meal prep. It’s a great recipe to reduce food waste, use up leftover ingredients, and give your family a nutritious breakfast packed with grams of protein. Let me know how you like it!
High Protein Cottage Cheese Pancakes
Ingredients
- 1.5 cup cottage cheese full-fat for best texture
- 2 large eggs
- 1/2 cup milk or buttermilk for extra fluffiness
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or oat flour for a healthier option
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar optional
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Instructions:
- Blend (optional, but recommended): For an extra smooth and fluffy texture, blend the cottagecheese, eggs, milk, and vanilla until smooth. If you prefer small curds in your pancakes, simplywhisk these ingredients together instead.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda,sugar, and salt.
- Combine: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Let the batter rest for 5 minutes to allow the baking soda to activate.
- Cook: Heat a nonstick pan or griddle over medium-low heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the pan. Cook for about 2 minutes, until bubblesform on the surface. Flip and cook for another 1-2 minutes until golden brown.
