Cottage Cheese Pancakes

Not your average pancake — these cottage cheese pancakes are light, protein-packed, and naturally fluffy. They look like classic diner flapjacks, but with a tangy twist and extra staying power for your morning.

They come together in minutes with just a handful of ingredients, making them ideal for busy mornings or weekend brunch. The cottage cheese melts into the batter, leaving you with golden cakes that feel indulgent without the sugar crash.

If you’ve been looking for a breakfast that balances comfort and nutrition, this is it — a stack that looks restaurant-worthy but feels homemade and satisfying.

Makes about 8 small pancakes — enough for 2–3 servings depending on appetite.

Cottage Cheese Pancakes

Quick, fluffy, and protein-rich pancakes with just the right amount of tang. Serve with maple syrup, honey, or fresh fruit for the perfect start to the day.

Ingredients

• 1 cup cottage cheese (small curd works best)
• 2 large eggs
• 1/2 cup rolled oats
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp baking powder
• 1 tbsp honey or sugar (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions

1. In a blender, combine cottage cheese, eggs, oats, milk, baking powder, honey, vanilla, and salt. Blend until smooth but still a little textured from the oats.
2. Heat a skillet over medium heat and add a little butter or oil.
3. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top and the edges look set, about 2–3 minutes.



4. Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
5. Serve warm with maple syrup, fresh fruit, or a dollop of Greek yogurt.

Notes & Tips

• For extra fluff, let the batter rest 5 minutes before cooking.
• Use small-curd cottage cheese for the smoothest texture.
• Add a pinch of cinnamon or nutmeg for warmth.
• Leftovers keep in the fridge up to 3 days and reheat well in a toaster.