Cottage Cheese Pancakes

Abby Marlow

These cottage cheese pancakes transform breakfast with their protein-rich, fluffy texture and subtle tangy flavor. Perfect for beginners, this simple recipe creates a satisfying breakfast that keeps you full longer while delivering incredible taste with minimal effort. A must-try for anyone seeking nutritious morning options!

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Prep Time 10

Cook Time 10

Course Breakfast

Cuisine American

Servings 8 pancakes (4 servings)

Calories 210 kcal

Ingredients

1 cup cottage cheese small or large curd
3 large eggs
¼ cup all-purpose flour
2 tablespoons melted butter, plus more for cooking
1 tablespoon granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
Zest of one lemon optional
Fresh berries, maple syrup, or honey for serving

Instructions

Blend cottage cheese, eggs, melted butter, and vanilla in a blender until smooth, about 30 seconds.
Add flour, sugar, baking powder, salt, and lemon zest (if using). Pulse just until combined, being careful not to overmix.
Let the batter rest for 5 minutes while heating a nonstick skillet over medium-low heat.
Lightly brush the hot skillet with butter, then pour ¼ cup of cottage cheese pancake batter for each pancake.
Cook until bubbles form on the surface, about 2-3 minutes, then gently flip and cook another 1-2 minutes until golden.
Transfer to a plate and cover with a clean towel while cooking remaining pancakes.
Serve warm with your favorite toppings.

Notes

For extra-fluffy cottage cheese pancakes, try separating the eggs and whipping the whites to soft peaks before folding into the batter. If you prefer a gluten-free version, substitute oat flour for all-purpose flour with delicious results!

Keyword cottage cheese pancakes, healthy pancakes, high-protein breakfast, protein breakfast, quick breakfast recipe