I never thought I’d say this, but cottage cheese changed my breakfast game. As someone who used to side-eye that lumpy little tub in the fridge, I was shocked when these cottage cheese pancakes turned out fluffy, golden, and flat-out delicious. If you're looking for a high-protein breakfast that actually tastes good and doesn't take forever, you’re in the right place.
This recipe is built for real mornings. The kind where you want something warm and satisfying but can’t spend more than 10 minutes in the kitchen. These pancakes hit the sweet spot: quick, healthy, and surprisingly crave-worthy.
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Why You’ll Love This Recipe
- Fluffy texture, no flour needed: The blender breaks down oats just enough to give these pancakes a tender, cake-like bite without relying on white flour.
- High-protein boost that keeps you full: Thanks to the cottage cheese and eggs, these pancakes pack more protein than traditional recipes, which means steady energy and fewer mid-morning snack cravings.
- Fast and fuss-free: With only three ingredients, the batter comes together in under two minutes. Perfect for busy mornings or when you don’t want to overthink breakfast.
- Kid-friendly and picky-eater approved: Even if you’ve sworn off cottage cheese, you might be surprised. These pancakes taste mildly sweet, not cheesy, and often win over skeptical eaters.
- Endlessly customizable: Top them with fresh fruit, a drizzle of maple syrup, or go savory with a swipe of nut butter or even avocado.
Ingredients You’ll Need
- Old-fashioned oats – Rolled oats are best here because they blend smoothly yet still give structure. Avoid steel-cut oats, they won’t break down enough.
- Cottage cheese – Go for small curd, low-fat or full-fat depending on your preference. Either one works, but full-fat gives a creamier flavor.
- Eggs – Two large eggs hold everything together and add extra protein.
- Pinch of salt – Optional, but it balances the sweetness if you’re adding syrup or fruit on top.
That’s it. Just three main ingredients and a touch of seasoning to turn a tub of cottage cheese into something you’ll actually want to eat for breakfast.
How to Make Cottage Cheese Pancakes
Step 1: Blend the batter
Add oats, cottage cheese, eggs, and a pinch of salt to a blender. Blend until smooth but not overdone. A few bits of oats left give the pancakes a nice texture.
Step 2: Heat the pan
Place a nonstick skillet over medium heat. Lightly coat with cooking spray or a small dab of butter. Let the pan get hot before pouring in the batter.
Step 3: Cook the pancakes
Pour small circles of batter (about 3 inches wide) into the pan. Cook until the edges look set and bubbles form on top, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden.
Step 4: Serve right away
These are best fresh off the pan. Top with maple syrup, fresh berries, or even a spoonful of Greek yogurt if you want more protein.
Pro Tips from My Kitchen
Don’t over-blend – The oats should break down, but the batter doesn’t need to be silky smooth. A little texture makes the pancakes fluffier.
Control the heat – Keep the skillet at medium. Too hot and the outside will brown before the inside cooks through.
Size matters – Stick to smaller pancakes, around 3 inches wide. They’re easier to flip and cook evenly compared to larger ones.
Make ahead for busy mornings – Blend the batter the night before and store it in the fridge. Give it a quick stir before cooking, and breakfast is ready in minutes.
Customize the flavor – Add cinnamon, vanilla extract, or a handful of blueberries directly into the batter if you want a twist.
Frequently Asked Questions about Cottage Cheese Pancakes
Not really. Once blended and cooked, the cottage cheese flavor softens into a mild, slightly sweet taste. Most people can’t even tell it’s in there.
Yes. Cooked pancakes keep well in the fridge for up to 5 days. Reheat in a toaster or skillet for best texture. You can also freeze them for up to a month.
You can, but the texture will be softer and less hearty. Rolled oats give the best balance of fluffiness and bite.
Yes, as long as you use certified gluten-free oats. Always check the label if you’re cooking for someone with celiac disease.
Absolutely. Just keep the ratio the same and blend in batches if your blender is small.
Cottage Cheese Pancakes Recipe
Ingredients
- 1 cup old-fashioned rolled oats avoid steel-cut oats
- 1 cup cottage cheese small curd, low-fat or full-fat
- 2 large eggs
- 1 pinch salt optional
- Maple syrup, jam, or sliced berries, for serving optional
Instructions
- Add oats, cottage cheese, eggs, and a pinch of salt to a blender. Blend until smooth but not overdone. A few bits of oats left give the pancakes a nice texture.
- Place a nonstick skillet over medium heat. Lightly coat with cooking spray or a small dab of butter. Let the pan get hot before pouring in the batter.
- Pour small circles of batter (about 3 inches wide) into the pan. Cook until the edges look set and bubbles form on top, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden.
- Serve immediately with your favorite toppings like maple syrup, fresh berries, or Greek yogurt.
Notes
- Don’t over-blend – the oats should break down but don’t need to be fully smooth for the fluffiest pancakes.
- Stick to smaller pancakes (around 3 inches wide) to ensure even cooking and easier flipping.
- To prep ahead, blend the batter and refrigerate overnight. Stir before cooking.
- Add cinnamon, vanilla, or fruit directly into the batter for variations.
Mary says
Delicious!!! Just made it!!
Olivia Ross says
Hi Mary, thank you so much for taking the time to leave a review. I’m so glad you enjoyed the recipe.
LaDawna Seymour says
Very thick batter but tasted really good with a little maple syrup 😋
Olivia Ross says
Thank you so much for sharing your feedback! 😊 I’m glad you enjoyed the taste — that maple syrup touch sounds perfect! If you’d like a slightly thinner texture next time, you can try adding a splash of milk or cream to the batter.