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–+ servings
Cottage Cheese Pancakes

Fluffy Cottage Cheese Pancakes You’ll Love for Breakfast

These Cottage Cheese Pancakes are a protein-packed breakfast that combines crispy edges with a melty center, making them both indulgent and healthy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cottage Cheese Pancake Ingredients
  • 1 cup Cottage Cheese Opt for full-fat for the best texture.
  • 2 large Eggs Essential for structure and binding.
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract.
  • 2 tablespoons Sugar Substitute with honey or maple syrup if desired.
  • 1 teaspoon Baking Powder Must-have leavening agent for fluffy texture.
  • ½ cup Flour All-purpose or gluten-free blends work well.
  • 1-2 tablespoons Canola Oil For frying pancakes.
Sweet Toppings
  • 1 cup Fresh Berries Blueberries or strawberries recommended.
  • ¼ cup Maple Syrup Classic topping for pancakes.
Savory Toppings
  • ½ cup Greek Yogurt Perfect complement for herb-infused pancakes.
  • 2 tablespoons Fresh Herbs Dill or chives suggested.

Equipment

  • Mixing bowl
  • Non-stick skillet
  • Spatula

Method
 

Step‑by‑Step Instructions for Cottage Cheese Pancakes
  1. In a large mixing bowl, combine 1 cup of cottage cheese, 2 eggs, 1 teaspoon of vanilla extract, 2 tablespoons of sugar, 1 teaspoon of baking powder, and ½ cup of flour. Stir gently until just combined.
  2. Place a non-stick skillet over medium heat and add 1–2 tablespoons of canola oil. Allow to heat for about 2 minutes until shimmering.
  3. Scoop about ¼ cup of pancake batter onto the preheated skillet for each pancake, cook for 2-3 minutes, then flip and cook for another 2-3 minutes until both sides are golden brown.
  4. Transfer cooked pancakes to a warm plate, cover to keep warm, and serve immediately with your choice of toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 18gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 3 days in the fridge. For freezing, layer with parchment paper in a freezer-safe bag for up to 2 months.

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