There’s something magical about waking up to the smell of pancakes sizzling on the skillet.
These fluffy cottage cheese pancakes have become my go-to weekend indulgence — soft, golden, and packed with protein without sacrificing flavor.
The best part? They’re made with simple, nourishing ingredients but taste like a treat from a cozy brunch café.
Why You’ll Love This Recipe
These pancakes are light yet filling, sweet but not overpowering.
The cottage cheese gives them an incredible texture — moist inside with a slightly crisp edge.
And because they’re made with almond flour and monk fruit, I can enjoy a short stack without the sugar crash.
What You’ll Need (Ingredient Highlights)
Cottage cheese – Blended until silky smooth for moisture and protein.
Eggs – Bind the batter and help give structure.
Almond flour – The secret to that fluffy, nutty base (Almond+ is my fave).
Vanilla extract – Adds warmth and sweetness.
Monk fruit sweetener – Natural, sugar-free sweetness without guilt.
Baking powder – Essential for lift.
Salt – Just a pinch to balance the sweetness.
Pro Tips Before You Start
Don’t skip blending the cottage cheese — it makes the texture perfect.
Use a light hand when mixing; overmixing deflates the batter.
Wait until you see bubbles and edges set before flipping your pancakes.
A non-stick skillet or griddle makes life easier here!
How to Make Fluffy Cottage Cheese Pancakes
Step 1: Blend the cottage cheese
Add cottage cheese to a small blender (like a Nutribullet) and blend until creamy and smooth.
Set it aside.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the almond flour, baking powder, salt, and monk fruit until evenly combined.
Step 3: Add wet ingredients
Add the blended cottage cheese, eggs, and vanilla extract to the dry ingredients.
Gently whisk until the batter just comes together — do not overmix.
Step 4: Heat the skillet
Preheat a non-stick skillet or griddle over medium heat.
Add a little butter or oil to coat the surface lightly.
Step 5: Cook the pancakes
Scoop the batter into four thick pancakes.
Cook for about 3 minutes per side, flipping only once the bottom is golden brown and bubbles form on top.
Step 6: Serve and enjoy
Serve warm with a drizzle of maple syrup, fresh fruit, or your favorite toppings.
What to Serve It With
These pancakes pair beautifully with:
Fresh berries or banana slices
Greek yogurt and a touch of honey
Almond butter or peanut butter drizzle
Maple syrup or sugar-free syrup for low-carb days
Variations / Substitutions
No almond flour? Try oat flour or regular AP flour, but texture will vary.
No monk fruit? Use stevia, erythritol, or even coconut sugar.
Add-ins? Stir in a few blueberries or dark chocolate chips for extra flair.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or warm skillet — they’ll taste fresh-made again!
FAQs
Can I make the batter ahead of time?
Yes, but cook within 24 hours for best texture.
Can I freeze these pancakes?
Absolutely! Freeze in a single layer, then reheat in a toaster.
Can I make them dairy-free?
Try using dairy-free cottage cheese and a plant-based butter or oil.
Are these pancakes keto-friendly?
Yes! With almond flour and monk fruit, they’re low-carb and keto-approved.
Do they taste eggy?
Not at all — the cottage cheese balances out the eggs perfectly.
Can I double the recipe?
Totally! Just be sure not to overcrowd your skillet.
What if I don’t have monk fruit?
Use your favorite granulated sweetener — even a tablespoon of honey works.
Final Thoughts
These fluffy cottage cheese pancakes are the kind of breakfast that makes mornings feel special.
They’re protein-packed, naturally sweetened, and satisfying in all the right ways.
Whether I’m enjoying them fresh off the skillet or reheating a stack from the fridge, they’re a staple I never get tired of.
Cheese Pancakes
Ingredients
Method
- Blend cottage cheese until smooth and creamy. Set aside.
- In a bowl, whisk together almond flour, baking powder, salt, and monk fruit.
- Add eggs, blended cottage cheese, and vanilla extract. Whisk just until combined.
- Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
- Form 4 large pancakes. Cook for about 3 minutes on each side until golden.
- See full steps with tips & photos → https://theboatshedcafe.com/cheese-pancakes/
