These Cottage Cheese Pancakes are packed with protein, naturally gluten-free, and made with simple, wholesome ingredients.
Whether you’re fueling a workout or just need a nourishing breakfast, these fluffy, satisfying pancakes make mornings better.
They’re freezer-friendly, meal-prep approved, and surprisingly delicious—even if you’re not usually a cottage cheese fan!
Why You’ll Love This Recipe
Protein-Packed – Thanks to cottage cheese, eggs, and vanilla protein powder
Naturally Gluten-Free – Made with oats, no wheat flour needed
Meal-Prep Friendly – Freeze beautifully and reheat like a dream
No Banana Needed – Great for low-sugar or low-carb diets
Kid-Approved Texture – Fluffy on the inside, crispy edges
What You’ll Need (Ingredient Highlights)
Cottage Cheese – Use low-fat or full-fat for creaminess and protein
Rolled Oats – The base for structure and a boost of fiber
Eggs – Provide structure and binding
Vanilla Protein Powder – Adds extra protein and flavor
Sweetener – Allulose or erythritol for a low-sugar option
Baking Powder – For a fluffy rise
Optional Almond Milk – Adjusts batter consistency if too thick
Pro Tips Before You Start
Use a high-speed blender for best texture—grainy is okay, but not lumpy
Don’t over-blend or the batter might become gummy
Oil or wet your hands to help flatten the pancakes if the batter is thick
Let pancakes cook fully on one side before flipping to avoid breaking
Store flat in freezer bags with parchment between layers for best results
How to Make Cottage Cheese Pancakes
Step 1: Blend the Batter
In a high-speed blender, add cottage cheese, eggs, oats, cinnamon, baking powder, vanilla protein powder, and sweetener.
Blend on medium-high speed until thick and well combined. Scrape down sides if needed.
Step 2: Adjust Texture
If the batter seems too dry, blend in 1–2 tablespoons almond milk or an extra egg white until it reaches a thick, scoopable consistency.
It should not be pourable like traditional pancake batter.
Step 3: Preheat the Griddle
Warm a pancake griddle or nonstick skillet over medium-high heat.
Lightly grease with avocado oil or cooking spray.
Step 4: Cook the Pancakes
Scoop about 1/3 cup of batter onto the griddle.
Use oiled fingers or a wet spoon to flatten and spread into a round shape.
Cook for 1–2 minutes until the sides are dry and the bottom is golden.
Step 5: Flip & Finish
Gently flip the pancakes and cook another 2–3 minutes until the centers are set.
They will puff up as they cook, then deflate slightly when cooling—that’s totally normal.
Step 6: Serve
Serve warm with berries, a dollop of Greek yogurt, and maple syrup or sugar-free syrup.
What to Serve It With
Fresh fruit like raspberries, blueberries, or banana slices
Nut butter drizzle for extra protein and healthy fats
Scrambled eggs or turkey bacon for a heartier breakfast
A spoon of Greek yogurt for creaminess
Coffee or matcha latte to complete your morning routine
Variations / Substitutions
No Protein Powder? – Omit and add 1–2 extra tablespoons oats
Dairy-Free Version – Use plant-based cottage cheese and almond milk
Add-ins – Try blueberries, dark chocolate chips, or chopped nuts
Savory Twist – Skip the sweetener and cinnamon, add herbs and cheese
Make it a Waffle – Use the batter in a mini waffle maker for a crispier version
Storage & Leftovers
Fridge – Store cooked pancakes in an airtight container for up to 3 days
Freezer – Freeze in a single layer with parchment between layers for up to 1 month
To Reheat – Microwave for 30–60 seconds or toast in a skillet to re-crisp
FAQs
Can I make the batter ahead of time?
It’s best made fresh, but you can blend and store the batter in the fridge for up to 24 hours.
Can I use steel-cut oats or quick oats?
Stick with rolled oats for the right texture.
Steel-cut oats are too coarse, and quick oats can make the batter gummy.
What can I use instead of cottage cheese?
Try ricotta or Greek yogurt, but the texture and protein content will vary slightly.
Can I skip the protein powder?
Yes! Just add a little more oats or a tablespoon of flour to maintain texture.
Is the batter supposed to be thick?
Yes! It should be thick enough to scoop and spread, not pourable like pancake mix.
How do I know when to flip them?
When the sides dry out and bubbles begin to form on top, they’re ready to flip.
Do they taste like cottage cheese?
Not really! The cheese blends into the background, leaving a mild flavor and fluffy texture.
Final Thoughts
These Cottage Cheese Pancakes are a high-protein breakfast dream—fluffy, filling, and perfect for meal prep.
Whether you’re watching carbs or just want to stay full until lunch, this simple recipe delivers big on flavor and nutrition.
A blender, a skillet, and a few pantry staples are all you need to start your day strong.
