Fluffy Cottage Cheese Pancakes (Printable)

Fluffy pancakes blended with cottage cheese for a protein-packed breakfast. Quick, easy, and delicious.

# What You Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# Steps:

01 - Place cottage cheese, eggs, milk, maple syrup or honey, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse until just combined, scraping down sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
05 - Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
06 - Serve warm with desired toppings such as fresh berries, Greek yogurt, nut butter, or additional maple syrup.

# Expert Tips:

01 -
  • They taste like fluffy cake but pack 13 grams of protein per serving, so you actually feel full until lunch.
  • The batter comes together in one blender, which means fewer dishes and zero excuses on busy mornings.
  • You can't taste the cottage cheese at all, just a soft, tender crumb that makes regular pancakes feel flat.
  • They reheat beautifully, so you can make a double batch and have breakfast sorted for the week.
02 -
  • Don't skip blending the cottage cheese completely smooth or you'll end up with weird lumpy bites that give away the secret ingredient.
  • Medium heat is your friend, high heat will burn the outside before the inside cooks through, and I learned that the hard way with a smoky kitchen.
  • Let the batter rest for a minute after blending so the oat flour can hydrate, it makes the texture way better.
03 -
  • Use full-fat cottage cheese if you want the richest, fluffiest texture, low-fat works but they'll be slightly less tender.
  • Wipe your skillet with a paper towel between batches to remove any burnt bits, it keeps every pancake looking golden instead of speckled.
  • If your batter feels too thick, add a splash more milk and pulse again, it should pour slowly but not plop.
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