There’s something undeniably comforting about a warm plate of cottage cheese pancakes—crispy on the outside, soft and cheesy on the inside.
Whenever I want to whip up a quick breakfast that feels special without being complicated, this is my go-to.
The balance of sweetness and creaminess hits just right, and they pair beautifully with a drizzle of maple syrup or fruity jam.
Why You’ll Love This Recipe
Golden and crispy edges – with a soft, creamy center
Quick to make – just 15 minutes from bowl to plate
Naturally protein-rich – thanks to the cottage cheese
Minimal ingredients – most are already in your pantry
Customizable – add berries, cinnamon, or chocolate chips
What You’ll Need (Ingredient Highlights)
Cottage cheese – The star of the show; provides moisture, richness, and protein
Eggs – Bind everything together and give structure
Vanilla extract & sugar – Add subtle sweetness and warm flavor
Baking powder – Helps them puff up beautifully when cooked
Flour – All-purpose works best for soft, fluffy texture
Canola oil – For pan-frying to get that golden crisp exterior
Pro Tips Before You Start
Use full-fat cottage cheese for the best creamy texture.
Stir the batter gently—don’t overmix once the flour is in.
Keep the pan at medium heat to avoid burning the outside.
Fry in small batches so the temperature stays even.
Serve immediately while they’re warm and melty inside.
How to Make Cottage Cheese Pancakes
Step 1: Make the Batter
In a large bowl, add the cottage cheese and eggs.
Stir in the vanilla extract and sugar until well combined.
Mix in the baking powder, then gradually add the flour, stirring just until incorporated.
Step 2: Preheat the Pan
Heat a nonstick skillet or griddle over medium heat.
Add a bit of canola oil and swirl to coat the surface.
Step 3: Cook the Pancakes
Spoon the batter into the skillet, forming small pancakes.
Cook for 2–3 minutes per side or until golden brown and crisp on the outside.
Step 4: Serve Warm
Transfer the pancakes to a plate and serve immediately.
They’re best with maple syrup, fresh berries, or a dollop of jam.
What to Serve It With
Fresh fruit like strawberries or blueberries
Maple syrup, honey, or berry compote
A side of Greek yogurt or whipped cream
Coffee, tea, or freshly squeezed juice
Variations / Substitutions
Add-ins: Try folding in mini chocolate chips, raisins, or lemon zest
Gluten-free: Swap the flour for a 1:1 gluten-free baking blend
Sugar-free: Use stevia or omit the sugar for a lower-carb version
Oil options: Use coconut oil or butter for a different flavor profile
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster oven for best texture.
You can also freeze them—place in a single layer on a baking sheet, freeze until firm, then store in freezer bags for up to 1 month.
FAQs
Can I use ricotta cheese instead of cottage cheese?
Yes, ricotta works well and gives a slightly different texture—softer and creamier.
Do I need to drain the cottage cheese first?
If your cottage cheese is very wet, you can drain a bit for a thicker batter, but it’s usually not necessary.
Can I make these pancakes ahead of time?
They’re best fresh, but you can reheat leftovers in a pan or toaster for a crisp finish.
What’s the best flour to use?
All-purpose flour works best, but whole wheat or oat flour can be used for variation.
Can I make them sweet or savory?
Yes! Reduce sugar and add herbs for a savory twist—or keep sweet and top with syrup.
Why are my pancakes falling apart?
Make sure your batter isn’t too wet and that the pan is hot enough before flipping.
Can I cook these without oil?
You’ll need at least a little fat to get that signature crisp edge—try butter or spray oil if preferred.
Final Thoughts
These cottage cheese pancakes are a delightful twist on the classic, offering a satisfying texture and mild flavor that’s perfect for sweet or savory toppings.
They’re a breeze to make and loved by both kids and adults.
Whether you’re prepping breakfast for the week or treating yourself to a cozy brunch, this recipe always hits the spot.
Cottage Cheese Pancakes
Ingredients
Method
- In a large bowl, combine cottage cheese and eggs. Mix in vanilla extract and sugar.
- Add baking powder and stir in flour gradually until a thick batter forms.
- Heat a skillet over medium heat and add canola oil.
- Spoon batter into the skillet to form pancakes.
- Fry until golden brown on each side, about 2–3 minutes per side.
- Serve warm with maple syrup, jam, or your favorite toppings.
- See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-pancakes-3/
Notes
- Small curd cottage cheese gives a chunkier texture; blend it first if you prefer smoother pancakes.
- You can substitute part of the flour with oat flour for a wholesome twist.
- Keep pancakes warm in a 200°F oven while you cook the rest.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.