There’s something truly comforting about waking up to warm pancakes that feel indulgent but are actually nourishing.
These Banana Oat Cottage Cheese Pancakes are my go-to for a protein-packed breakfast that’s ready in minutes.
Blended to silky smoothness and lightly pan-cooked, they’re soft, fluffy, and just sweet enough to start the day right.
Why I Love This Recipe
Soft and satisfying – Fluffy texture with a creamy inside.
Naturally sweet – No added sugar, thanks to ripe banana.
High in protein – Cottage cheese and eggs keep you full longer.
Quick and easy – Just blend, pour, flip, and serve.
Family-friendly – Kids love them, and I love that they’re healthy.
What You’ll Need (Ingredient Highlights)
Rolled oats – Forms the hearty, whole grain base.
Cottage cheese – Adds creaminess and protein.
Ripe banana – The natural sweetener of the dish.
Eggs – Helps bind and fluff up the pancakes.
Baking powder – Gives a gentle lift for light texture.
Vanilla & salt – Rounds out the flavor beautifully.
Butter or spray – To cook them up golden and crisp.
Pro Tips Before You Start
Use a ripe banana – The more brown spots, the better the sweetness.
Rest the batter – Letting it sit thickens it slightly for fluffier pancakes.
Low-medium heat is best – Too hot and they’ll burn before cooking through.
Grease lightly – Prevents sticking without adding too much fat.
Make a big batch – They reheat beautifully for quick breakfasts.
How to Make Banana Oat Cottage Cheese Pancakes
Step 1: Blend the Batter
Add oats, cottage cheese, banana, eggs, baking powder, vanilla, and salt to a blender.
Blend until the mixture is completely smooth and thick. Let it rest for 1–2 minutes.
Step 2: Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat and grease lightly.
Pour about ¼ cup of batter for each pancake.
Cook until bubbles appear on top, about 2–3 minutes.
Flip and cook another 1–2 minutes until golden and fully set.
Step 3: Serve and Enjoy
Stack on a plate and top with your favorite things—fresh fruit, yogurt, or a drizzle of syrup.
What to Serve It With
Fresh berries or a handful of sliced bananas
A dollop of Greek yogurt on top
A light drizzle of honey or maple syrup
Scrambled eggs or a smoothie on the side
Peanut butter or almond butter for extra protein
Variations / Substitutions
Add cinnamon or nutmeg for warm spice notes.
Use ricotta instead of cottage cheese for a silkier texture.
Swap vanilla with almond extract for a twist.
Make it dairy-free with plant-based cottage cheese.
Add mini chocolate chips or chopped nuts for fun!
Storage & Leftovers
Fridge – Store in an airtight container up to 3 days.
Freeze – Stack with parchment between each and freeze up to 2 months.
Reheat – Toast, microwave, or warm in a skillet for a fresh-from-the-pan texture.
Meal prep – Make a double batch and enjoy all week!
FAQs
Can I make these pancakes gluten-free?
Yes, just be sure to use certified gluten-free oats.
Can I skip the cottage cheese?
It’s key for texture and protein, but you can try Greek yogurt as a substitute.
Will a food processor work instead of a blender?
Yes, as long as it creates a smooth, pourable batter.
Do I have to let the batter rest?
Yes, a short rest helps thicken the batter slightly for better texture.
Can I double the recipe?
Absolutely. Just blend in batches or use a high-capacity blender.
Are these pancakes good for toddlers?
Yes! They’re soft, naturally sweet, and nutrient-rich—great for little hands.
What if I don’t have baking powder?
They’ll still cook, but won’t be as fluffy.
You can try a small pinch of baking soda with a few drops of lemon juice as a sub.
Final Thoughts
These Banana Oat Cottage Cheese Pancakes are proof that healthy can also be cozy and craveable.
Whether I’m making a batch for a slow weekend morning or prepping ahead for the week, they always hit the spot.
Easy, wholesome, and customizable—this is a breakfast recipe that lives on repeat in my kitchen.
