Cottage Cheese Pancakes Recipe
Fluffy, high-protein pancakes made with just cottage cheese, oats, and eggs. A quick, wholesome breakfast that’s kid-friendly, customizable, and ready in minutes.
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.
Nutrition
Calories: 309kcalCarbohydrates: 43.7gProtein: 16gFat: 8.6gSaturated Fat: 2.8gSodium: 371.5mgFiber: 1.9gSugar: 27.1g
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