Cottage Cheese Pancakes (2024)

Updated on January 6, 2024|By Kate|74 Comments

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Light and fluffy cottage cheese pancakes! Made with oatmeal and cottage cheese, this recipe makes yummy pancakes that have more protein than regular pancakes !

Cottage cheese pancakes are light and fluffy pancakes that are made from a few simple ingredients, and the pancakes are as easy to make as they are tasty!

These delicious cottage cheese pancakes are made with oats, eggs, and cottage cheese, so they are full of good-for-you ingredients. The pancakes are super quick to whip up, and they only take about 10 minutes total.

This cottage cheese pancakes make a delicious breakfast that’s good enough to win over a picky eater or people who don’t think they’re a huge fan of cottage cheese.Give these pancakes a try, and you may want to add them to your regular rotation!

Ingredient notes and substitutions

Oats: I use regular (old-fashioned) oats in this recipe.
Cottage cheese: Full-fat cottage cheese or reduced-fat cottage cheese will work. You can use large curd cottage cheese or small curd cottage cheese. I don’t recommend using fat-free cottage cheese in this recipe.
Eggs: I use straight-from-the-fridge eggs in this recipe.

How to make cottage cheese pancakes

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Step 1: Add the oats to the blender and pulse four times.

Step 2: Add remaining ingredients.

Step 3: Blend until well-combined.

Step 4: Grease a skillet and drop pancake batter onto the skillet or griddle.

Step 5: Cook until the pancake is done on one side, flip, and continue cooking, about 2-3 minutes.

Recipe Tips!

Larger pancakes: Feel free to make larger pancakes if you prefer. A 1/4 cup scoop works well.
Serving suggestions: I recommend serving the pancakes with real maple syrup and fresh fruit. However, you can top the pancakes with any topping you like.

Recipe FAQs

What do cottage cheese pancakes taste like?

These pancakes are light and fluffy, and they taste like French toast (with the addition of some syrup). They smell amazing, and they taste just as good.

Can I freeze these pancakes?

You can! You can make a big batch of pancakes and store the leftovers in the freezer.Cook the pancakes and then place them on a wire cooling rack to cool to room temperature.
Once at room temperature place them in a single layer in a resealable freezer-safe container, like a freezer bag. Place sheets of wax paper in between any layers to avoid sticking.

Storage

Store any leftover pancakes in a single layer in an airtight container in the refrigerator. To store more than one layer, separate the layers with a sheet of wax paper.

More pancake recipes!

Oatmeal Pancakes
Pumpkin Pancakes
German Apple Pancake
Sour Cream Pancakes

If you’ve tried this cottage cheese pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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4.91 from 32 votes

Cottage Cheese Pancakes

Author Kate @ I Heart Eating

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Light and fluffy pancakes that taste like French toast.

Ingredients

▢ 1 cup old-fashioned oats
▢ 1 cup cottage cheese 4% or 2% ok
▢ 1 teaspoon vanilla extract
▢ 4 large eggs
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon ground cinnamon
▢ 1/4 teaspoon salt

Instructions

Add the oats to a blender or food processor.
Pulse 4 times.
Add in remaining ingredients, and blend until combined.
Heat a large skillet over medium-low heat, and grease with nonstick cooking spray.
Drop by 2-tablespoon scoops onto skillet, and cook until edges look dry and bubbles begin to pop.
Flip, and continue cooking for another 2 or so minutes.
Serve topped with favorite pancake topping.

Notes

Oats: I use regular (old-fashioned) oats in this recipe.
Cottage cheese: Full-fat cottage cheese or reduced-fat cottage cheese will work. You can use large curd cottage cheese or small curd cottage cheese. I don’t recommend using fat-free cottage cheese in this recipe.
Eggs: I use straight-from-the-fridge eggs in this recipe.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

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Originally published 2/23/2018.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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4.91 from 32 votes (9 ratings without comment)