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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.
Why we love this recipe: 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. 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 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.
Look for 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!
How to make cottage cheese pancakes (basic steps)
You don’t even need to blend the batter for these cottage cheese pancakes: simply whisk everything together and fry until golden brown! Here are the basic steps (or go to the full recipe below):
Step 1: In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla, mashing any large clumps with a fork.
Step 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.
Step 3: Heat a greased non-stick skillet or griddle over medium heat. Cook ¼ cup portions of batter until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until no longer gooey at the edges. Serve with maple syrup.
Tip: You can keep cooked pancakes warm by placing them under an inverted bowl while you cook the second batch.
Grams of protein in these pancakes
This cottage cheese pancakes recipe uses half the normal amount of all-purpose flour in a traditional pancakes recipe. While we’re not anti-flour, we do like a pancake that fills us up with protein so we’re not hungry 1 hour later! Here’s a little breakdown:
- 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 a classic pancake recipe.
Want more recipes with this healthy cheese? Go to these cottage cheese recipes, like cottage cheese mac and cheese, cottage cheese dip, and more.
Pancake topping ideas
There are so many ways to top your cottage cheese pancakes! Often when we serve pancakes we try to offset the sweet with a little nut butter for protein, which would pack in even more protein here. Here are some pancake topping ideas:
- Pure maple syrup and powdered sugar plays 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 even more protein.
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.
- Mix up our favorite mini 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.
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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 4-inch pancakes 1x
Description
This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.
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.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
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!
These are fantastic!
Making these right now to have for breakfast tomorrow.
Using a 3 tablespoon scoop & they fit three to my 12” skillet.
In the rotation for sure. Thank you!
I made too much batter for today, I was already full. can I refrigerate the rest of the batter and cook it tomorrow instead?
yes!
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!
Delicious!
Thank you! :)
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!
These were wonderful. I used old fashioned oats to make the flour and added wheat germs and blueberries. Oh so good.
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.
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.
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!
Love it! Glad you enjoyed.
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
Delicious! Substituted a ripe banana for the maple syrup in the batter. Blended in a blender. Will make again!
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?
You might just need a little higher heat. I’m not sure what a pancake maker is?
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!
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!
Can I put the cottage cheese in the blender to avoid the cheesy lumps?
Do you know if I can sub almond flour?
The blender works if you want smoother pancakes. I’m not sure if the almond flour would work. You could play around combining it with this recipe: https://www.acouplecooks.com/almond-flour-pancakes/
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!
So glad you enjoyed!
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!
Per pancake!
This is the best pancakes recipe ever!!! I make them every week. And eat them every day.
Love them.
Thank you.
We loved these! Even my 3 year old ate them happily. Best part, no one felt sleepy afterwards. Thanks for a great recipe.
These were great! I also added some cooked, crumbled turkey sausage to the last bit of pancake batter and that was delicious too!
Can I sub oat flour for the AP flour?
I think those would fall apart!
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
Delicious! Perfect blend of sweet and savory. Even my 9 year old couldn’t get enough of these!
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!
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!
Have you ever tried to make with Almond Flour? I’m doing Keto and would love to find a good pancake recipe. 🙂
We haven’t sorry! We do have oatmeal pancakes which are great.
these were every easy to make – not to mention delicious – thank you sharing
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
So glad you’ve enjoyed!
These turned out great, not too sweet, nice texture. Made a second batch w blueberries and it was fabulous. Thank you!
Outstanding! They’re tall and fluffy. I used ancient grain GF flour and added zest from one large lemon and blueberries.
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!
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)
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.
Love all the details you include in your recipe. TY
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!
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?
Yes!
These were fantastic!
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.
Love these pancakes! Do you think this batter could also work for waffles?
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!
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!
So glad you enjoyed them!
This recipe is EXCELLENT! Fluffy, yummy and good amount of protein. This will be my go-to recipe for pancakes. Thanks for sharing this
EXCELLENT pancakes, slightly fluffy with a great taste. Great on carb count for diabetic diet. Will make again soon!
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. 😅
I don’t have a brand handy, but I will try to note it in the future! Usually they are labeled “small curd”.
Can I use sugar free maple syrup?
It should work.
Will the recipe work if I don’t add the maple to the batter?
I think so! You may need a drizzle of oil to get it to come together.
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!
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!
So glad you enjoyed! These are definitely in the “better than expected” category of recipes :)
Do these pancakes freeze well?
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.
I make this pancake recipe only the flour is replaced by oatmeal!
I cant stop making this pancakes
Please don’t!
Cool!
Can I make these the night before and reheat for breakfast the next morning?
Yes.
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!
So glad you enjoyed it! :)
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
So glad you enjoyed!
Let us know if you have any questions!
These look incredible! Think I can make the batter n a blender? Would take care of any cottage cheese clumps.
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! :)
Excellent! Will make again.
Can you sub almond flour for AP?
I’m not sure if they would hold together!
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
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!