Cottage Cheese Pancakes

These Cottage Cheese Pancakes cook up with crisp, golden edges and a soft, fluffy interior that’s moist and slightly creamy. The blended batter comes together quickly, making them an easy, high-protein breakfast that still feels like a classic stack. Perfect served warm with butter and maple syrup!

MY FAVOURITE cottage cheese pancake recipe!

I’ve been craving pancakes so much recently and since I always have cottage cheese on hand, wanted to incorporate them for a little bit of extra protein. I pretty much made cottage cheese pancakes everyday last month which means I’ve tested this recipe 20+ times… and finally, I’ve landed on a recipe that has the most perfect texture:

• beautifully golden exterior with crisp edges all around
• perfectly light and fluffy
• tender, moist and almost creamy crumb

As a pancake snob, I’m really picky with the texture of my pancakes so I can confidently say these taste pretty much like good ol’ regular pancakes but as a bonus, these also have 20 grams of protein per serving!

Ingredients and Substitutions

This recipe for cottage cheese pancakes is also really forgiving, so even if you make some changes to the ingredients or ratios, you can still cook up some tasty pancakes. Here’s the main ingredients you’ll need:

• Cottage cheese: 2% or full-fat works for a richer texture; low-fat is fine but slightly less creamy. If you don’t have cottage cheese, you can use greek yogurt.
• Eggs: Essential for structure and fluffiness. You can also use all egg whites for a lighter, higher protein option.
• Soy milk: Any milk works (dairy, oat, almond). No milk on hand? Use a mix of greek yogurt or more cottage cheese with water (1:3 water to yogurt).
• Salt: Don’t forget it! It balances the sweetness.
• Baking powder: Helps the pancakes rise and stay fluffy.
• All-purpose flour: Can substitute with whole wheat (they turn out a little denser) or a 1:1 gluten-free blend as needed.
• Butter and Oil: For cooking the pancakes. For oils, use neutral ones with a high smoke point like refined coconut oil, avocado oil, grapeseed oil, vegetable oil, canola oil or sunflower oil. or You can also use ghee or clarified butter.

What Kind of Pan to Use for Crispy-Edged Pancakes

For pancakes with crisp, golden edges, a heavy-bottomed skillet or well-seasoned cast iron pan works best. These pans retain heat evenly and help create that deep golden crust without drying out the center.

Nonstick pans are great for beginners and make flipping easier, but they usually give a slightly softer edge and lighter browning. Cast iron or stainless steel pans tend to produce crispier edges and better caramelization, especially when cooking with butter, oil, ghee, or clarified butter.

PS. For perfectly round pancakes (like in the photo above), I use these mini egg pans!

Oil vs. Butter for Cooking Pancakes

The fat you cook pancakes in can change both the flavor and texture. Butter gives pancakes rich flavor and deep golden browning, but because of the milk solids it can burn more easily. Oil has a higher smoke point, so it creates more even browning and crispier edges.

Clarified butter and ghee are great options because the milk solids have been removed, allowing you to get buttery flavor and crisp golden edges without burning as quickly. Ghee has a slightly nuttier flavor compared to clarified butter.

For the best balance of flavor and texture, I usually recommend using both oil and butter together. The oil helps prevent burning while the butter adds flavor and color. If you want especially crisp, golden edges, clarified butter or ghee work really well too.

How to Make Cottage Cheese Pancakes

These cottage cheese pancakes come together quickly with a blender and are easy to cook up:

1. Blend the cottage cheese, eggs, milk, vanilla, cinnamon, and salt until completely smooth.
2. Add the flour and baking powder, then gently fold until just combined.
3. Let the batter rest for a few minutes to thicken.
4. Heat a buttered pan over medium to medium-high heat and then spoon the batter into the pan. Cook until bubbles form and the bottoms are golden brown.
5. Flip and cook until the pancakes are cooked through and golden on both sides.
6. Serve warm with butter, maple syrup, or your favorite toppings

VIDEO: Watch How to Make It

Serving Suggestions

I love serving these cottage cheese pancakes with a generous amount of salted butter and maple syrup. They’re also delicious topped with Greek yogurt, mascarpone, nut butters, or fresh fruit like berries and bananas.

If you want to make them feel a little more dessert-like, try serving them with whipped cream, a scoop of ice cream, or a drizzle of caramel or chocolate syrup.

How to Store and Reheat Leftovers

These pancakes store really well, making them great for meal prep or quick breakfasts throughout the week.

• Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Any longer, I recommend freezing as they tend to dry out. Reheat in a pan over low heat, in the toaster, or microwave until warmed through.
• Freezer: Let the pancakes cool completely, then place parchment paper between each pancake to prevent sticking. Store in a freezer-safe bag or container for up to 2 months. Reheat straight from frozen in the toaster, microwave, or a pan over low heat.

Cottage Cheese Pancake Variations

These cottage cheese pancakes are a great base for all kinds of flavors and mix-ins. Here are some of my favorite variations:

• Blueberry Cottage Cheese Pancakes: Fold fresh blueberries into the batter before cooking or spoon them over the pancakes when serving for bursts of sweetness and color.
• Chocolate Chip Cottage Cheese Pancakes: Stir chocolate chips into the batter or sprinkle a few on top while cooking so they melt slightly into the pancakes.
• Banana Cottage Cheese Pancakes: Fold sliced bananas into the batter or serve the pancakes topped with banana slices, honey, and chopped nuts.

Recipe FAQ

More Cottage Cheese Recipes

• Cottage Cheese Mac and Cheese

Enjoy! If you make this Cottage Cheese Pancakes recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

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