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This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.

Cottage Cheese Pancakes

Cottage cheese pancakes? Yes, this pancakes recipe is the best kept secret on the internet! This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like French toast! This is our go-to pancake recipe for entertaining (really!). Ready to give it a try?

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 (undetected by us). 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 (see notes below)
  • Eggs
  • All purpose flour
  • Maple syrup
  • Vanilla
  • Baking powder and salt
Cottage cheese

Look for small curd cottage cheese

The most important part of the ingredients in cottage cheese pancakes? Find small curd cottage cheese. This type of cottage cheese has smaller curds (as the name implies). Why it’s important? Small curds allow the cheese to mostly melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it. Here are a few things to keep in mind:

  • 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 (except large). Don’t sweat it too much! Avoid anything marked large curd, but you can really use whatever you have on hand. You just may end up with some white flecks: which are not bad! They’re still just as delicious.
Cottage Cheese Pancakes

Makes for protein filled pancakes

What we like about this cottage cheese pancakes recipe? It uses half the normal amount of all-purpose flour in a traditional pancakes recipe. We’re not anti-flour, but we do like a pancake that fills us up with protein so we’re not hungry 1 hour later. Here’s a little breakdown:

  • 1 Cottage Cheese Pancake has over 7 grams protein! A serving size of two of these is approximately 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the cottage cheese pancake has nearly double the protein!

Want more recipes with this healthy cheese? Go to 12 Genius Cottage Cheese Recipes to Try Now.

Cottage Cheese Pancakes

Toppings for cottage cheese pancakes

There are so many ways to top your cottage cheese pancakes! Typically when we serve pancakes we try to offset the sweet with a little nut butter for protein. Because these are high protein pancakes, there’s no need: top them with whatever you like! Here are some ideas:

  • Pure maple syrup and powdered sugar: this plays up the French toast vibe
  • Fresh berries like raspberries, blackberries or blueberries
  • Sliced bananas
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, pistachio, or walnut butter

More pancake recipes

There are so many riffs on pancake recipes, and we love trying them all. Here are some of our top healthy pancake recipes:

This cottage cheese pancakes recipe is…


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Cottage Cheese Pancakes

Cottage Cheese Pancakes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 4-inch pancakes 1x


This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.


  • 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


  1. 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).
  2. 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.
  3. 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. 
  4. Serve immediately, topped with pure maple syrup.


*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.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Cottage cheese pancakes, Cottage cheese pancakes recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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      1. Good question: we actually tried that — and we didn’t like it as much! The blender made the texture more one-note. The little lumps of cottage cheese make a nice texture that’s even more delicious. You can do it, but we think it’s not necessary! :)

      1. I used 2/3 almond flour and 1/3 buckwheat flour and they turned out great. I can imagine using all almond would be just fine

    1. I probably make these once every other week, and we love them in my family! I always use all whole wheat flour too, and I would say you can’t even tell!

  1. Just made your cottage cheese pancakes
    They were absolutely scrumptious, love the fact that there is a lot of protein, not so many carbs
    Love all your recipes so far
    Keep them coming

  2. I come from a country of pancakes and it would never occurs to me to use cottage cheese! nevertheless, I trusted the recipe since I made many others from your side and they came out light fluffy and feeling. I topped mine with maple butter from Trader Joe. it will be in the rotation ! thank you!

    1. Yes you should be able to freeze these pancakes! Pancake work well in a sealed bag with the air sucked out of it with a straw.

  3. I’m pregnant and bought cottage cheese because it’s high in protein, but when i tried it I hated it! Then I found this recipe and now I’m happy all that cottage cheese won’t go to waste! These pancakes were absolutely delicious! My husband can’t stop raving about them! I added blueberries and also used oat flour. Will definitely be making again soon!

  4. I have known about cottage cheese pancakes for 30 years. Very tasty! We always put everything in the blender when preparingthe batter.. No worries about lumps that way!

  5. Hi, I love this recipe, but why don’t you mention the brand or brands you used that are actually small curd instead of us trying to figure it out? There’s a big chance that I’ll have the same brands in my grocery store. 😅

    1. I don’t have a brand handy, but I will try to note it in the future! Usually they are labeled “small curd”.

  6. EXCELLENT pancakes, slightly fluffy with a great taste. Great on carb count for diabetic diet. Will make again soon!

  7. This recipe is EXCELLENT! Fluffy, yummy and good amount of protein. This will be my go-to recipe for pancakes. Thanks for sharing this

  8. Wow! What a pleasant surprise! I admit, I was skeptical about this recipe because of the relatively small amount of flour compared to egg/cheese. Even while they were cooking I was thinking I had made a mistake in trying this recipe, because they looked like they might taste…eggy (I used eggs with very deep orange yolks and the batter was really yellow for me). But then I tasted them, and they were really good! I like to top my pancakes with a little Greek yogurt mixed with pure maple syrup – adds moisture but cuts the intensity of the sweetness. Yummm!

    This recipe is also forgiving. I’m b experimenter and I’ve now tried swapping out a bit of the flour with oat flour (ie, pulverized oats), adding a bit of mashed banana, and using white whole wheat flour instead of all purpose. They all tasted just as good as the original!

    I will say that if, like me, you don’t cook with Teflon or other non-stick pans and only use cast iron or similar, you need to be very careful because these tend to stick. For me on my cast iron griddle, the key was low-medium heat and more than a bit of butter.

    Thanks for the great recipe!

    1. Funny enough, we were just wondering the same thing! We’ll try to play with the concept at some point and get back to you — but in theory it should work!

  9. Thank you for this recipe! I wasn’t a fan of cottage cheese. But I love them in these pancakes. My kids love these pancakes too! I will keep making them.

  10. I picked up cottage cheese instead of sour cream today, I will freeze one tub I didn’t open, and use the one I opened but realize it wasn’t sour cream, and make pancakes.
    Could I then freeze the pancakes till I required them?

  11. Oh these are good…I’d eat these even if they weren’t good for me :).

    I cut the curds down a bit with a pastry blender (my wife isn’t a cottage cheese fan so I wanted to make sure they were disguised :) and i used white whole wheat flour—I can’t imagine them turning out more perfectly.

    Thanks for this!

  12. I’ve made this recipe at least 30 times. That’ll tell you everything you need to know about my feelings 🙃

    (My one change is that I partially blend the cottage cheese before adding to batter. I don’t love the whole curds in the pancakes)

    1. Wow thank you so much! So glad you love these as much as we do. Great idea on blending the batter, too! We’ll have to try that sometime.

  13. Delicious recipe. Can’t believe it took me this long to try it. I ate 5 of them, which satisfied my ‘carb tooth’ while still packing over 30g of protein. We added 1/2 tsp of cinnamon to the batter, which I recommend doing. Next time we make them we will try subbing 1/3 of the flour with buckwheat flour to add more fiber and make them heartier, while seeing if they still keep their shape. These also freeze well and come out great in the microwave. Great job Sonja and Alex!

  14. Outstanding! They’re tall and fluffy. I used ancient grain GF flour and added zest from one large lemon and blueberries.

  15. These turned out great, not too sweet, nice texture. Made a second batch w blueberries and it was fabulous. Thank you!

  16. I have made these cottage cheese pancakes three or four times now.
    I like them better than any pancake I have ever made. My husband also thinks they are great. I have shared your recipe. They are very satisfying
    And taste great. Thank you

  17. Have you ever tried to make with Almond Flour? I’m doing Keto and would love to find a good pancake recipe. 🙂

  18. Made these for the family (including baby) and we all loved them. The taste is perfect, texture is so moist and best of all they’re naturally protein packed.

    I froze a bunch for on the go – thanks so much for sharing!

  19. Thank you!! My sister-in-law shared a recipe similar to this in 1972, but they were more like crepes. It’s been a long time since I made them; your version is much more spectacular! Fluffy and wonderfully tasty. I’ll be making them often!

  20. Delicious! Perfect blend of sweet and savory. Even my 9 year old couldn’t get enough of these!

  21. These pancakes are so light and fluffy! We love them! Really like that they are high in protein. Very nice treat in Sunday morning. So easy to make. Thank you

  22. These were great! I also added some cooked, crumbled turkey sausage to the last bit of pancake batter and that was delicious too!

  23. We loved these! Even my 3 year old ate them happily. Best part, no one felt sleepy afterwards. Thanks for a great recipe.

  24. This is the best pancakes recipe ever!!! I make them every week. And eat them every day.
    Love them.
    Thank you.

  25. Are the nutritional values based off one serving or all 10? I am trying to input into weight watchers app myself and having a hard time figuring that out! TY! I can’t wait to try!

  26. I’ve made many a cottage cheese pancake over the years – but always in the blender. Today I trusted the recommendation to just mix in a bowl and TBH I’ll never go back! These pancakes were deliciously light and fluffy- loved everything about them. Note, I used Walmart’s Great Value small curd cottage cheese – it’s super creamy and comes in a big tub!

  27. Can I put the cottage cheese in the blender to avoid the cheesy lumps?
    Do you know if I can sub almond flour?

  28. So yummy! I was a little doubtful about not using a blender, but the cheese curds did end up mixed in so well just whisked in. The have a great flavor and texture, not too eggy. I also added lemon zest and some crushed blueberries- so so tasty!

  29. Mmm, yummy! My kids are devouring this. So much more filling than pancakes not super-powered with cottage cheese. Ours have chia seeds in it instead of eggs to permit checking the batter for the minimum acceptable level of sweetness, our baking mantra; and a little bit of impatience to eat while they cook. The chia seeds look so cute. We call them lady bug spots and they are especially adorable with the white cottage cheese curd visible here and there. We can scratch the high protein with industrialized whey pancake mix from our shopping list – there’s a new pancake recipe in town!

  30. I made these today. The taste was good but I don’t get the fluffy texture I was hoping for. The texture was more pudding like. It reminded me more of an eggy French toast. I followed the recipe exactly and I used a pancake maker. I cooked both sides of the pancake to a little past golden brown. Any pointers?

  31. Delicious! Substituted a ripe banana for the maple syrup in the batter. Blended in a blender. Will make again!

  32. Tried them and they were delicious. The small curds disappear when they cook just like you said. I’ll have to make these again thanks

  33. Guys, can’t thank you enough! My son- super picky eater- said these were “the best on the planet”. Seriously! It is so hard to make him eat any protein! And he hates cottage cheese;) lol
    Thank you! I made these three times this week alone! P.S. I did you blender to hide cottage cheese. No one noticed it was there:)))) they were delicious!

  34. I didn’t have enough cottage cheese so I subbed greek yogurt for the amount I was missing and it turned out great. Loved them.

  35. These have become my favorite pancakes. The macros on these are amazing. I have been eating these almost every morning and still have been able to stay in my calorie range. My kids even like these. These are definitely going to be made in my household for many years on.

  36. These were wonderful. I used old fashioned oats to make the flour and added wheat germs and blueberries. Oh so good.

  37. These were amazing! I have been searching for a recipe for Swedish pan ekes from my childhood, and these taste exactly like them. So light and fluffy. I made with Trader Joe’s gluten free flour, and it worked great. Great recipe!

  38. Great idea for using up some opened small curd cottage cheese ! I made this for dinner last night, along w/ turkey sausages +oranges, on the side. I put in a dash of Ceylon cinnamon in the batter.
    I’ve been trying to cut down on my carbs, (as a diabetic) & I love the amount of protein in these tasty pancakes too!
    Thank you! :)

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