These Cottage Cheese Pancakes may be the creamiest and fluffiest pancakes you will ever make. If you have never had them, I would highly recommend making them. They are high in protein, easy to make, and the results are out of this world.
Looking for more breakfast recipes? Try my Greek yogurt pancakes or apple oatmeal pancakes next!
About This Recipe
My wife declared these the best pancakes she ever had, and that's high praise, considering I make pancakes almost every weekend, and she has gone to some of the best breakfast spots in our city.
I think she might be right though. These pancakes are simply AMAZING. They have a creamy and fluffy texture, and are filled with a rich flavor that you don't get in other recipes. You might think they taste cheesy, but they don't- they are just really rich and savory. And despite their richness, they still taste delicious with sweet toppings like maple syrup and chopped fruit.
These high-protein cottage cheese pancakes are made with basic pantry ingredients, so no excuse for not making them this weekend. They're simple enough for breakfast any day of the week, but also fancy enough for a special occasion. I'm planning to make these for Mother's Day next month!
Key Ingredients
Cottage Cheese: I used 2% cottage cheese. Any type will work for this recipe.
Eggs: Four eggs are needed to bind the ingredients together.
Vanilla extract: For a warm flavor.
Flour: I used all-purpose flour. Some people replace the flour with oat flour or ground oats. I've tried both, but I prefer it with flour.
Sugar: For sweetness, obviously.
Baking powder: One tablespoon to make them extra fluffy. I do not think one tablespoon is too much. Some people said they could taste the baking powder, but I really do not think you can. I am skeptical that some people accidentally use baking soda, and that's what causes the weird taste.
Instructions
STEP 1: Add the cottage cheese, eggs, and vanilla extract to a blender, and blend until smooth, about 30 seconds.
STEP 2: In a large bowl, combine the flour, baking powder, and sugar. Add the wet ingredients and mix until JUST combined - do not overmix.
STEP 3: Heat a skillet over medium heat until hot. Add ¼ cup of batter into the pan and cook until the edges dry up and bubbles form on top, about 2 minutes.
STEP 4: Flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter. Tip: If you notice the pan is getting too hot, reduce the heat to medium-low.
Cottage Cheese Pancakes
Ingredients
- 1 ½ cups cottage cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
Instructions
- Add the cottage cheese, eggs, and vanilla extract to a blender, and blend until smooth.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder. Add the wet ingredients and mix until JUST combined - do not overmix, there should be plenty of lumps.
- Heat a nonstick skillet over medium heat until hot (about 60-90 seconds). Add ¼ cup of batter and cook until the edges dry up and bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Serve with your favorite pancake toppings!
Kathy
Can almond flour or coconut flour be used instead of white flour?
Grumpy
I haven't tried it specifically with almond or coconut flour, but I think it should work.
Julie
I haven't tried them yet, hence three stars, I just have a question first...What is the nutritional info?
Grumpy
Hi Julie, I just put the ingredients into a nutrition calculator and this is what I got:
Calories: 830 kcal
Protein: 56g
Carbohydrates: 70g
Sugars: 16g
Fat: 35g
Saturated Fat: 15g
Fiber: 2g
Sodium: 1050mg
or if you divide it by 4 servings:
Calories: ~208 kcal
Protein: ~14g
Carbohydrates: ~17.5g
Sugars: ~4g
Fat: ~8.75g
Saturated Fat: ~3.75g
Fiber: ~0.5g
Sodium: ~262mg
Trich
Amazingly good. I added 1/4 c of walnuts and used lite
syrup.
You will never this was made with cottage cheese. They're so fluffy and perfect density.
I will definitely share this healthy recipe with all my friends and family
Grumpy
The texture from walnuts sounds amazing. Glad you liked it, Trich!
Aunt JB
These are absolutly delicious! Followed the recipe exactly. They were fluffy and moist. No butter needed for the finished pancake. We just used our homemade pancake syrup. 🙂 I used Baking Powder that has no aluminum (some do [read the label], and that is a chemical taste just as with baking soda).
Grumpy
Homemade pancake syrup! I've never heard of that before. What is it made of?
Mary
Can you save the batter for the next day?
Grumpy
Are you trying to make it ahead of time? If so, I'd recommend combining the dry ingredients in one bowl and the wet ingredients in another, then putting them together the next day. If you combine everything into a batter too early, the pancakes might turn out chewy instead of fluffy.
Jennifer
Best pancakes 🥞 I've made in a long time!! My husband and I thoroughly enjoyed them! I'm always looking for ways to get more protein in. I felt so satiated after. Thank you for a simple and delicious recipe 😋
Grumpy
Sorry, I somehow missed this comment. Glad you enjoyed them! 🙂 Yeah when I make these, I usually skip lunch or my mid afternoon snack. They keep me full until dinner 😀