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–+ servings
Cottage Cheese Pancakes

Fluffy Cottage Cheese Pancakes for a Protein-Packed Breakfast

These Cottage Cheese Pancakes are light, fluffy, and protein-packed, making them a quick and customizable breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cottage cheese or ricotta for creaminess
  • 2 large eggs or flax eggs for a vegan option
  • 1 teaspoon vanilla extract or almond extract as an alternative
  • 2 tablespoons sugar or coconut sugar/monk fruit for a healthier option
  • 1 teaspoon baking powder do not substitute with baking soda
  • ½ cup flour or gluten-free/cassava flour as a substitute
  • 2 tablespoons canola oil or avocado/coconut oil for a different flavor

Equipment

  • Mixing Bowl
  • skillet
  • spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Stir gently until well mixed, ensuring a smooth consistency.
  2. Heat a skillet over medium heat and add canola oil, swirling to coat the surface. Allow to warm for about 2 minutes.
  3. Using a large cookie scoop, pour about 3 tablespoons of batter onto the skillet. Cook for 3–4 minutes until golden brown.
  4. Flip pancakes once edges are set and tops bubble gently. Cook for an additional 2–3 minutes until golden and fluffy.
  5. Repeat with remaining batter, adding more oil if needed, and keep pancakes warm in a low oven set to 200°F.
  6. Stack pancakes on a warm plate and top with maple syrup, honey, or your favorite toppings.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 25gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Blend cottage cheese until smooth for a uniform batter or leave slightly chunky for extra texture. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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