Cottage Cheese Pancakes Recipe

This Cottage Cheese Pancakes recipe is so easy to make and packed with protein! These pancakes are more like crepes, making them perfect for a variety of fillings and toppings. They contain only six basic ingredients, all of which I keep on hand at all times.

My children love these pancakes. In fact, they are often their request for their birthday breakfast. They even eat these plain as a grab-and-go breakfast on their way out the door to school!

I love that they are super easy — just throw everything in the blender and that.is.it! Also, pouring the batter from the blender onto the griddle is genius. It’s so much easier than using a mixing bowl.

Graphic with text reading "COTTAGE CHEESE PANCAKE RECIPE" above a photo of stacked pancakes and "MONEYSAVINGMOM.COM" at the bottom. The image shows a stack of cottage cheese pancakes.

So if you’re trying to get more protein into your diet but still want to have the “feeling” of eating carbs, this recipe is perfect. It’s a standby, often-requested recipe at my house, and I hope you’ll love it as much as we do!

Ingredients laid out including eggs cottage cheese flour milk and oil with measuring tools.

Cottage Cheese Protein Pancakes Ingredients

9 eggs
3 cups cottage cheese
1 cup flour
6 Tablespoons oil
3/8 teaspoon salt
6 Tablespoons sugar

Makes 18 pancakes

Stack of lightly browned cottage cheese protein pancakes on a plate with soft fluffy layers.

How to Make High Protein Pancakes with Cottage Cheese

Grease an electric skillet or pancake griddle and heat on medium high.
In a blender, combine all of the ingredients.

Blender with eggs flour and cottage cheese visible before mixing into batter.

3. Blend until well combined.

Blender filled with smooth pancake batter on a kitchen counter next to ingredients. The blended mixture shows how cottage cheese pancakes batter is made quickly.

4. Pour the batter onto the hot griddle. When you see bubbles, flip and cook the other side.

Four rounds of pancake batter cooking on a flat griddle with bubbles forming on the surface.

5. Serve hot with butter and syrup or your favorite toppings.

Cottage Cheese Pancakes

If you’re trying to get more protein into your diet but still want to have the “feeling” of eating carbs, this recipe is perfect. It’s so easy to make and packed with protein. It’s a standby, often-requested recipe at my house, and I hope you’ll love it as much as we do!

Course Breakfast, Main Course, Snack

Cuisine American

Keyword breakfast, brunch, easy breakfast, family favorite, freezer friendly, high protein, homemade, quick snack

Prep Time 15

Servings pancakes

Calories 147kcal

Author Brigette

Ingredients

9 eggs
3 cups cottage cheese
1 cup flour
6 Tablespoons oil
3/8 teaspoon salt
6 Tablespoons sugar

Instructions

Grease an electric skillet or pancake griddle and heat on medium high.
In a blender, combine all of the ingredients.
Blend until well combined.
Pour the batter onto the hot griddle. When you see bubbles, flip and cook the other side.
Serve hot with butter and syrup or your favorite toppings.

Notes

These pancakes are more like crepes, making them perfect for a variety of fillings and toppings.

Nutrition

FAQs about Cottage Cheese Pancakes:

Can you add cottage cheese to pancake mix?

Yes! I recommend blending cottage cheese with the eggs before adding to the mix in order to avoid chunks of cottage cheese.

Are cottage cheese pancakes healthy?

Cottage cheese pancakes are protein-packed — each of these pancakes has 7 grams of protein! They’re a delicious, healthy alternative to traditional pancakes.

Can I freeze cottage cheese pancakes?

These are an excellent freezer meal! Cool completely before freezing on a baking sheet. Once frozen, put in an air-tight container and store up to 3 months.

What other flavors of cottage cheese pancakes can I make?

These pancakes are easy to customize with different mix-ins and flavors. Try adding pumpkin puree for a cozy fall version, or lemon zest, blueberries, or mashed banana for added sweetness. Ingredients like fruit or pumpkin can add extra liquid, so you may need a bit more flour.