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Cottage cheese protein pancakes served with yogurt, raspberries, and honey

Cottage Cheese Protein Pancakes

These protein-packed Cottage Cheese Pancakes are fluffy, filling, and perfect for a healthy breakfast. Made with simple ingredients and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g cottage cheese full-fat or low-fat both work
  • 2 eggs sub egg whites for lower fat
  • 125 ml milk dairy or plant-based alternatives
  • 140 g all-purpose flour sub oat flour for gluten-free option
  • 1.5 tsp baking powder helps pancakes rise
  • 1 pinch salt balances flavor
  • 0.5 tsp oil or butter for greasing griddle (optional)
  • 2 tbsp sugar optional, for sweetened pancakes
  • 0.5 tsp vanilla extract optional, adds warmth

Equipment

  • Blender or Measuring Jug
  • Mixing bowl
  • Whisk or spoon
  • Nonstick Griddle or Frying Pan
  • Spatula

Method
 

  1. In a blender or large measuring jug, combine cottage cheese, eggs, and milk. Add sugar and vanilla if using. Blend until smooth.
  2. Stir in flour, baking powder, and salt until just combined. Don’t overmix to keep pancakes fluffy. If using oat flour, you can blend everything together.
  3. Let the batter rest for 5–10 minutes to hydrate the flour and make flipping easier.
  4. Preheat a nonstick griddle or pan to 325°F. Lightly grease if needed. Pour about ½ cup batter per pancake onto the griddle. Cook 5–7 minutes until bubbles form, then flip and cook another 5 minutes until golden.
  5. Let pancakes cool slightly before stacking. Serve with fresh fruit, nut butter, Greek yogurt, or syrup.

Notes

For extra protein, add a scoop of protein powder (reduce flour slightly). These pancakes freeze well — reheat in toaster or skillet.