A stack of fluffy cottage cheese pancakes with a pat of butter and maple syrup, topped with fresh strawberries and a dusting of powdered sugar.
Cottage cheese pancakes are fluffy, tender, and surprisingly filling. The cottage cheese adds moisture and protein, so you get pancakes that taste classic but keep you satisfied longer. These cottage cheese pancakes are perfect for busy mornings, weekend brunch, and meal prep breakfasts.
Introduction
If you love pancakes but hate feeling hungry an hour later, cottage cheese pancakes are such a smart upgrade. They’re still soft and cozy, but they have a little extra staying power.
The standout trick is blending the cottage cheese into the batter. That gives you smooth pancakes (no curds), and it helps the batter cook evenly. Trust me, one quick blend makes these pancakes feel extra fluffy.
This recipe is a fan-favorite because it’s easy, kid-approved, and it freezes well. Make a batch and future-you will be very happy.
Why You’ll Love These Cottage Cheese Pancakes
- Fluffy and tender: Soft pancakes with a light, cakey bite.
- High-protein breakfast: Cottage cheese adds extra protein.
- Easy weeknight prep: Mix fast and cook in minutes.
- Meal prep friendly: Freeze and reheat for quick mornings.
- Customizable toppings: Berries, syrup, yogurt, or nut butter.
Ingredients for Cottage Cheese Pancakes
- Cottage cheese (1 cup) – adds moisture and protein; blend smooth.
- Eggs (2) – structure and lift.
- Milk (1/2 cup) – thins batter; any milk works.
- Vanilla extract (1 teaspoon) – cozy flavor.
- Granulated sugar (1 tablespoon) – optional but helps browning.
- All-purpose flour (1 cup) – structure; spoon and level.
- Baking powder (2 teaspoons) – fluffy pancakes.
- Salt (1/2 teaspoon) – balances flavor.
- Butter (for the skillet) – helps browning; oil works too.
Cottage Cheese Pancakes Recipe Step-by-Step
- 1. Blend: Blend cottage cheese, eggs, milk, vanilla, and sugar for 20–30 seconds until smooth.
- 2. Whisk: Pour into a bowl. Whisk in flour, baking powder, and salt until just combined. Batter should be thick but pourable.
- 3. Heat: Warm a nonstick skillet over medium-low heat. Add a small pat of butter.
- 4. Cook: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
- 5. Flip: Flip and cook 1–2 minutes until golden and cooked through.
- 6. Serve: Serve warm with syrup, fruit, or yogurt. If pancakes brown too fast, lower the heat—gentle heat keeps them fluffy.
Tips for Perfect Cottage Cheese Pancakes
- Cook on medium-low so the centers cook through without burning.
- Blend cottage cheese for the smoothest batter.
- Don’t overmix after adding flour—tough pancakes are no fun.
- Let batter sit 5 minutes if it looks too thin (it thickens slightly).
- Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Variations & Substitutions
- Blueberry: Fold in 1 cup blueberries after mixing.
- Banana: Add 1 mashed banana for extra sweetness.
- Cinnamon: Add 1/2 teaspoon cinnamon to the dry ingredients.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- “Lazy” version: Blend everything at once, then stir in any add-ins by hand.
Make-Ahead & Freezing
Fridge: Store cooked pancakes 3–4 days.
Freezer: Freeze pancakes in a single layer, then bag for up to 2 months.
Reheat: Toast or microwave until warm. Add a dab of butter and syrup and you’re set.
Serving Suggestions & Pairings
- Fresh berries and maple syrup
- Yogurt and honey
- Nut butter and sliced bananas
- Scrambled eggs for a bigger brunch
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 pancakes
Category: Breakfast
Method: Skillet
Cuisine: American
Diet: Vegetarian
Reader Review: These were so fluffy and filling. Blending the cottage cheese makes them taste like regular pancakes, just better.
If you make these cottage cheese pancakes, leave a rating and comment. What’s your go-to topping—berries, syrup, or yogurt?