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These Cottage Cheese Pancakes are light, fluffy, and packed with protein! They are so easy to make in the blender with ingredients like rolled oats, bananas, and tangy cottage cheese. A delicious, satisfying breakfast you’ll want to enjoy often!

Side shot of stacks of pancakes with fresh raspberries and maple syrup drizzles.
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My fluffy Cottage Cheese Pancakes should be on your breakfast menu every weekend! I often times think of ways to add protein to pancakes so it is a well balanced meal for the kids. They aren’t too fond of protein powders so i thought adding cottage cheese would be perfect and it is neutral tasting. They are loaded with nutrient-rich ingredients that will keep you fueled and give you energy for hours. Such a great start to the morning!

Cottage cheese is getting a lot of love from the internet these days, and for good reason! Other recipes I’ve made with cottage cheese are my cottage cheese pasta, cottage cheese scrambled eggs, and cottage cheese dip. They’re all so good! The cottage cheese provides delicious creaminess while adding a boost of protein.

Recipe Summary

  • Simple to prepare: Cottage cheese pancakes come together with very little effort. Simply, blend everything in the blender. No need to dirty any mixing bowls!
  • So delicious: These have a moist, fluffy texture and taste wonderful! Even your picky kids will gobble them up!
  • Wholesome ingredients: Made with a combination of nutritious ingredients for a healthy breakfast you’re going to want to make on repeat. They can easily be made gluten-free because we’re using oats instead of flour, and they are refined sugar-free. Plus, the addition of cottage cheese gives these a boost of protein.
  • Great to make ahead: Meal prep these and keep them in the fridge to enjoy throughout the week. Or freeze them for busy mornings!
Cottage cheese pancake served with raspberries on a white plate.

Ingredients Needed

My recipe for cottage cheese pancakes is made with simple ingredients without using any refined sugars. Here’s everything you’ll need to make them:

  • Old-fashioned rolled oats: Rolled oats are the base of these pancakes and they add fiber and heartiness.
  • Banana: Adds natural sweetness and moisture.
  • Vanilla extract: Enhances the sweetness.
  • Baking essentials: Baking powder and baking soda give these pancakes a little lift and fluffiness.
  • Egg: Binds the ingredients and gives the pancakes structure.
  • Cottage cheese: Once the cottage cheese is blended to make the batter, you won’t even realize it’s there, but you’ll love the texture it gives to the pancakes.
  • Coconut oil: For greasing the pan to cook the pancakes.
Bowl of rolled oats near an egg, banana, bowl of cottage cheese and vanilla.

How to Make Cottage Cheese Pancakes

Cottage cheese protein pancakes are super simple to make because all of the ingredients get mixed in a blender. They can be prepped and ready to cook in a matter of minutes! Here’s how:

  1. Blend ingredients: Place the oats in a high speed blender and blend until minced. Add the remaining ingredients, except for the oil, and blend until just combined.
  1. Heat pan: Heat a nonstick skillet over medium-low heat. Drizzle with a tiny bit of coconut oil.
  2. Cook: Add batter with a 1/4 measuring cup, dropping about 4 pancakes per batch. Cook for 2 minutes, then flip and cook for 2 minutes more. Repeat with the remaining oil and batter.
  3. Serve: Enjoy with fresh fruits and a drizzle of maple syrup.

My Pro Tips

Recipe Tips

  • Type of oats: Rolled oats work best in this recipe. You can use quick oats in a pinch, but do not use steel-cut oats.
  • Cottage cheese: For the best rich texture, we recommend using full fat cottage cheese.
  • Cooking: Since the batter is on the thick side, you can help them spread just a bit with your spatula.
  • Flipping: Like all pancakes, you want to look for popping air bubbles on the top before flipping. Also, wait till the edges are firm and slightly browned. It should be about 2 minutes per side. Don’t flip back and forth, as this will cause them to deflate and become dense.
  • Keep the pancakes warm: As you’re cooking the pancakes in batches, keep cooked pancakes warm in the oven. Heat oven to 200ºF, then transfer pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.

Frequently Asked Questions

Can you put cottage cheese in pancake?

Yes! Cottage cheese pancakes are a great alternative to pancakes that are predominately flour-based. It makes them super fluffy and adds a delicious, subtle tang.

What do cottage cheese pancakes taste like?

Even if you’re not a big fan of cottage cheese, no worries, you won’t even be able to taste it in these protein pancakes. The banana and vanilla add incredible sweetness and flavor. You can even add tasty mix-ins and toppings.

Are cottage cheese pancakes gluten free?

Yes, these pancakes do not contain any gluten flour and oats are naturally gluten free. However, it’s important to remember that oats can be contaminated with gluten-containing grains like wheat, barley or rye if they are processed in facilities that also handle these grains. To ensure these pancakes are gluten free, buy certified gluten-free rolled oats.

stacks of pancakes on a plate topped with raspberries with a drizzle of maple syrup

Variations and Toppings

There are many ways to add variety to these pancakes and make them your own! Experiment with adding different mix-ins and/or toppings. Here are some ideas!

  • Toppings: Toppings are the best part! Pile on your favorite fresh fruits such as banana slices, raspberries, strawberries, blueberries or blackberries.
  • Syrup and spreads: Don’t forget the maple syrup! We also love to add a drizzle of nut butter on top! Another option is to enjoy with a dollop of greek yogurt or even whipped cream.
  • Mix-ins: Take these to the next level with delicious add-ins. Try mini chocolate chips, chopped nuts, or blueberries.

Serving Suggestions

Pancakes are always great served just with some toppings and that’s it! However, if you want a full spread, we have many breakfast side ideas that would pair great with pancakes. Here’s some:

Storage Recommendations

Leftover cottage cheese pancakes are stored well in the fridge or freezer! I love to make an extra batch and store in the freezer for a quick breakfast option. Here’s how to store them, so they stay fresh longer:

  • In the refrigerator: Store leftovers in an airtight container or ziplock bag for up to 4 days.
  • In the freezer: Flash freeze the pancakes by placing them on a sheet pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
  • How to reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.
Drizzling syrup over pancakes that are topped with raspberries.

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5 from 1 vote

Cottage Cheese Pancakes

By: Rena
Servings: 8 pancakes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Side shot of stacks of pancakes with fresh raspberries and maple syrup drizzles.
Cottage Cheese Pancakes are light, fluffy and packed with protein! They are so easy to make in the blender with ingredients like rolled oats, banana, and tangy cottage cheese.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 large banana
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/2 cup cottage cheese
  • 1 tbsp coconut oil
  • OPTIONAL: fruits, maple syrup

Instructions

  • Place the oats in a high speed blender and blend until minced. Add the remaining ingredients, except for the oil, and blend until just combined.
  • Heat a nonstick skillet over medium-low heat. Drizzle with a tiny bit of coconut oil.
  • Add batter with a 1/4 measuring cup, dropping about 4 pancakes per batch.
  • Since the batter is on the thick side, you can help them spread just a bit with your spatula.
  • Cook for 2 minutes, then flip and cook for 2 minutes more. Repeat with the remaining oil and batter.
  • Serve with fresh fruits and a drizzle of maple syrup.

Notes

Leftover cottage cheese pancakes store really well in the fridge or freezer! We love to make an extra batch and store in the freezer for a quick breakfast option. Here’s how to store them, so they stay fresh longer:
    • In the refrigerator: Store leftovers in an airtight container or ziplock bag for up to 4 days.
    • In the freezer: Flash freeze the pancakes by placing them on a sheet pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store them in the freezer for up to 3 months. Label the bag with the date!
    • How to reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven or air fryer.

Nutrition

Serving: 1servingCalories: 92kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 25mgSodium: 172mgPotassium: 121mgFiber: 1gSugar: 3gVitamin A: 63IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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