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Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.

Cottage cheese pancakes? Yes, this pancakes recipe is the best kept secret on the internet! Except now it’s no longer a secret, because after we posted this cottage pancakes have skyrocketed in popularity.
These pancakes are protein-packed pancake and use only half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. It’s tender, fluffy, and vanilla-scented, and the best part: it tastes like French toast! This is our go-to pancake recipe for weekend breakfasts and entertaining (all our friends and family can’t get enough).
Featured reader comments
“My kids couldn’t even tell these were different than the regular ones I usually make. Thank you!” -Joy
“These have become my favorite pancakes. I have been eating these almost every morning and have been able to stay in my calorie range. My kids even like these. These are definitely going to be made in my house for many years on.” -Maria
Ingredients in this cottage cheese pancakes recipe
We didn’t invent the idea of cottage cheese pancakes—it’s been swirling around on the internet for a while. But we did create this riff on the theme, which results in a big batch of fluffy, ample-sized pancakes. You’ll need only 7 ingredients for this recipe:
- Small curd cottage cheese: This type of cottage cheese has smaller curds, which allow the cheese to mostly melt into the pancake texture when cooked.
- Eggs: Eggs act as a binder, holding together the texture of this pancake.
- All purpose flour: You’ll need a little flour to help these come together. For gluten-free, substitute gluten free 1-for-1 flour or oat flour.
- Maple syrup: Pure maple syrup is our sweetener of choice: you can also substitute honey or agave syrup.
- Vanilla extract, baking powder and salt: These baking essentials round out the flavor and texture.

Buy small curd cottage cheese
Small curd cottage cheese is the ideal type for cottage cheese pancakes. This type has smaller curds that melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it.
- Some brands labeled as “small curd” have fairly large curds. The size varies based on brand. One small curd brand we bought was exactly the same curd size as another brand that was not labeled small curd. Experiment and find a brand that works for you!
- That said, the recipe works with any size of curd. Avoid large curd (though you can whiz up the batter in a blender if this is all you have). Depending on the curd size, you may end up with some white flecks in the batter: but they’re still just as delicious!
Protein in cottage cheese pancakes
Cottage cheese pancakes use half the amount of all-purpose flour as a traditional pancakes recipe. We’re not anti-flour, but we do love a pancake that fills us up with protein so we’re not hungry 1 hour later!
- One cottage cheese pancake has over 7 grams protein. A serving size of two pancakes provides approximately 30% of your daily protein intake.
- One standard pancake has approximately 4 grams protein. So cottage cheese pancakes have nearly double the protein of this pancake recipe.

Pancake topping ideas
There are so many ways to top your cottage cheese pancakes! Here are some topping ideas:
- Maple syrup and powdered sugar play up the French toast vibe.
- Fresh berries like raspberries, blackberries or blueberries work well.
- Sliced bananas and a sprinkle of cinnamon add a cozy flavor.
- Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds add a crunch.
- Nut butter like peanut butter, almond butter, pecan butter, or walnut butter add more protein.
Dietary notes
This cottage cheese pancakes recipe is vegetarian. For gluten-free, use gluten-free 1 for 1 flour or oat flour.
Frequently asked questions
Cottage cheese adds a boost of protein and calcium, making your pancakes more nutritious and filling. It also contributes to a light and fluffy texture.
Small-curd cottage cheese is generally preferred for a smoother batter. If you use large curd, you may want to blend the batter first.
Yes! Use a 1:1 gluten-free flour blend for best results. You can also use oat flour.
Absolutely! Honey, agave nectar, or even sugar would work.
Get creative! You can add blueberries, bananas, chocolate chips, or spices like cinnamon or nutmeg.
Yes! Let them cool completely, then store them in an airtight container or freezer bag. Freeze for up to 2 months.
Cottage Cheese Pancakes
This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 4-inch pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- 4 eggs
- 1 ½ cups small curd* cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
- In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
- Serve immediately, topped with pure maple syrup.
Notes
*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.
Tip: Try more of our cottage cheese recipes, like cottage cheese mac and cheese, cottage cheese dip, and more!
More pancake recipes
There are so many riffs on pancakes and we love trying them all. Here are some of our top healthy pancake recipes:
- Try our hearty oatmeal pancakes or banana oatmeal pancakes made with oats (no flour!), or fluffy almond flour pancakes.
- Grab buttermilk pancakes or blueberry pancakes, or splurge with chocolate pancakes.
- Mix up our favorite mini pancakes, silver dollar pancakes, whole wheat pancakes, 3 ingredient banana pancakes, sweet potato pancakes or cornmeal pancakes.
- Opt for vegan pancakes or peanut butter pancakes, with an extra dose of nut butter.
I love this recipe and have made it many times. I usually use whole wheat flour and add a banana, blueberries and toasted walnuts for added nutrition. I make a large batch to freeze. When cooled, I wrap each pancake separately in plastic food wrap, put the pancakes into a freezer bag and remove the air from the bag. They defrost and warm up beautifully in the microwave. I usually serve them with a walnut-applebutter sauce I get at the local Farmers’ Market.
Thank you SO much for this kind review! We are thrilled that you love them and love the addition of whole wheat flour. THANK YOU for making them!! (And yum walnut applebutter!)
Thank for posting this pancake recipe. Can these be made ahead and then frozen? I plan to make them for our son who is currently undergoing chemotherapy and he requires a very high protein diet. These would be perfect for him.
We haven’t tried freezing them, but I think it would fine! I’d thaw in fridge and then rewarm on a skillet.
We love these pancakes as a great way to pack more protein in my morning besides eggs. I want to try making a seasonal version by adding a little pumpkin puree and pumpkin spice. I think it will work! Thanks for the base recipe.
This has become our breakfast staple. Absolutely delicious!
So glad you love them!
Really great! I didn’t have quite enough cottage cheese, but I added a banana, and even subbed gluten free flour, and they still turned out great!
Love this recipe for pancakes. How would you modify this recipe to make waffles?
Hi! We actually have a recipe in our new cookbook! Send us an email at email@acouplecooks.com and we can give you a sneak peek!
My kids couldn’t even tell these were different than the regular ones I usually make. (I did sprinkle in chocolate chips). Thank you!