Cottage Cheese Protein Pancakes Recipe

I love starting my mornings with something quick, healthy, and honestly, just satisfying. Cottage cheese protein pancakes totally check those boxes.

They give you a protein-packed breakfast that tastes like a treat but keeps you full for hours. You don’t need fancy ingredients or any special skills—just a few basics and a skillet.

This breakfast fits into busy mornings and lazy weekends alike. The cottage cheese adds a nice creaminess and bumps up the protein, which I appreciate.

These pancakes turn out light and fluffy, with a mild flavor that goes perfectly with fruit, syrup, or a big spoonful of nut butter.

If you’re into simple cottage cheese recipes or just want a new way to sneak more protein into breakfast, I’d say give this a shot.

Let’s get into the recipe and what you can expect when you make them.

Cottage Cheese Protein Pancakes Recipe

I whip up these cottage cheese protein pancakes when I want a quick, high-protein breakfast that still feels like a treat. They use simple things like cottage cheese, oats, and eggs to make fluffy pancakes that actually keep me full for hours.

Equipment

• High-speed blender for mixing the batter smoothly
• Nonstick pan or griddle to avoid sticking and cut down on oil
• Measuring cups and spoons for accuracy
• Spatula for flipping pancakes
• Mixing bowl if you’d rather stir by hand
• Ladle or scoop for even portions
• Cooling rack to keep pancakes from getting soggy

I always reach for a nonstick pan—it makes cleanup a breeze and the pancakes come out evenly cooked. The blender gets the oats and cottage cheese perfectly smooth, no lumps.

Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1 cup old-fashioned rolled oats or quick oats
• 1 scoop vanilla protein powder (optional for extra protein)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1–2 tbsp allulose or erythritol for sweetness
• 1/4 cup unsweetened almond milk (adjust for batter thickness)
• Optional toppings: Greek yogurt, berries, or nut butter

I usually go with rolled oats for a heartier bite, but quick oats give a smoother batter. Cottage cheese keeps things moist and high in protein, while baking powder and baking soda make the pancakes rise.

Instructions

• Toss cottage cheese, eggs, oats, protein powder, baking powder, baking soda, cinnamon, vanilla extract, sweetener, and almond milk into a blender.
• Blend until the batter’s smooth but not too runny. Let it rest for 5 minutes.
• Heat a nonstick pan over medium and give it a light coat of oil or spray.
• Pour about 1/4 cup of batter for each pancake.
• Cook for 2–3 minutes until bubbles pop up, then flip and cook another 1–2 minutes.
• Move pancakes to a cooling rack or plate and repeat with the rest of the batter.

I stick with moderate heat so the pancakes cook through without burning. The batter thickens a bit as it sits, which makes the pancakes fluffier.

Notes

Sometimes I swap in a little almond flour for some of the oats if I want a softer texture. If I’m craving more sweetness, I’ll add a touch of erythritol or drizzle honey after cooking.

For high-protein pancakes, I always use vanilla protein powder and low-fat cottage cheese. The flavor stays mild, and the texture turns out really light.

Leftovers last in the fridge for up to three days. I just reheat them in the toaster or a skillet, and honestly, they taste just as good as when they’re fresh.

Tasting Notes

I love how these cottage cheese protein pancakes taste—light but still surprisingly satisfying. The texture? It’s soft inside, with just a bit of crispness around the edges if you cook them on medium heat.

The cottage cheese brings a mild tang that balances out the gentle sweetness of the batter.

When I throw on some fresh berries, I get this burst of natural flavor that really works with the creamy base. Sometimes I’ll drizzle a little maple syrup for that classic vibe, but honestly, sugar-free syrup hits the spot when I’m not in the mood for much sweetness.

A spoonful of nut butter totally transforms the flavor. Peanut butter brings a rich, roasted note, while almond butter tastes a bit smoother and lighter.

I usually spread just a thin layer so it melts a little over the warm pancakes.

For variety, I mix and match pancake toppings depending on my mood:

• Maple syrup and berries for a fruity taste
• Peanut butter and banana slices if I want something a bit more hearty
• Almond butter with sugar-free syrup when I’m after a balanced flavor

Each bite feels wholesome and simple, just sweet enough to enjoy without weighing me down.

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