Cottage cheese is everywhere right now. People are putting it in smoothies, baking it into muffins, blending it into pasta sauces. And I’ll admit, when I first heard “cottage cheese pancakes,” I made a face. But then I tried them — and now they show up at our table almost every Saturday.
Here’s the thing: you can’t taste the cottage cheese. Not even a little. You blend it smooth with the eggs before it ever touches the flour, and what you end up with is a batter that makes the fluffiest, thickest, most filling pancakes I’ve ever made. They hold together better than regular pancakes, they don’t go flat on the plate, and they actually keep you full past 10 a.m.
Jake was skeptical. He saw the container of cottage cheese on the counter and said, “That better not be going in my pancakes.” Two plates later, he asked when I was making them again.
How to Make Cottage Cheese Pancakes
Blend the wet ingredients. Put cottage cheese, eggs, milk, vanilla, and a drizzle of honey in a blender. Blend until completely smooth — about 30 seconds. No lumps allowed. This is the step that makes the cottage cheese disappear.
Mix the dry ingredients. Whisk flour, baking powder, baking soda, cinnamon, and a pinch of salt in a large bowl. Pour the blended mixture into the dry ingredients and fold gently until just combined. A few small lumps are fine — don’t overmix or the pancakes will be tough.
Cook on a preheated griddle. Heat a nonstick pan or griddle over medium-low heat and grease lightly with butter. Pour ¼-cup scoops of batter and cook until bubbles form on the surface and the edges look set — about 2-3 minutes. Flip and cook another 1-2 minutes until golden.
Serve immediately. Stack them up and serve with maple syrup, fresh berries, or a dollop of Greek yogurt. These pancakes are thick enough to hold up to generous toppings without getting soggy.
If your family loves a good breakfast, my Clara’s Sunday Morning Pancakes are the classic version we make almost every weekend. For something more savory, try my Loaded Savory Toast or my Biscuits and Gravy — both are the kind of breakfast that keeps everyone at the table a little longer.
High-Protein Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese full-fat recommended
- 3 large eggs
- 1 cup all-purpose flour or oat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
- butter for the pan
Instructions
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Blend the cottage cheese and eggs in a blender until completely smooth, about 30 seconds.
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Add flour, sugar, baking powder, vanilla, and salt to the blender. Pulse a few times until just combined. Do not overmix.
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Heat a nonstick skillet or griddle over medium heat. Add a pat of butter.
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Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
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Flip and cook for another 1 to 2 minutes until golden brown.
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Serve with maple syrup, fresh fruit, or a drizzle of honey.
Common Questions
More Recipes You’ll Love
- Loaded Savory Toast
- Old-Fashioned Smash Burgers
- Spring Pea & Lemon Pasta
- Sheet Pan Honey Garlic Chicken & Vegetables
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Even baking, easy release, no paper liners needed. Cornbread muffins come out perfect every time.
Smooth gravy, lump-free batter, hot cocoa that is actually mixed. Small tool, big difference.
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