Cottage Cheese Pancakes
These Cottage Cheese Pancakes are light, fluffy, and packed with protein. Ready in just 15 minutes, they make the perfect high-protein breakfast that’s family-friendly, freezer-friendly, and incredibly delicious.
Equipment
- blender
- mixing bowl
- non-stick skillet or cast iron pan
- spatula
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup rolled oats (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp butter (for cooking)
Instructions
- Add cottage cheese, eggs, vanilla extract, and lemon zest to a blender. Blend for 30–45 seconds until completely smooth.
- Pour blended mixture into a bowl. Add rolled oats (or flour), baking powder, cinnamon, and salt. Stir gently until just combined.
- Let the batter rest for 5 minutes to thicken and activate the baking powder.
- Heat a non-stick skillet or cast iron pan over medium-low heat. Melt butter and swirl to coat.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form across the surface and edges look set.
- Flip once and cook an additional 1–2 minutes until golden brown and cooked through.
- Serve immediately with maple syrup, fresh berries, yogurt, or desired toppings.
Notes
Blend cottage cheese fully for the smoothest texture. Cook over medium-low heat to prevent burning before the centers set. Batter thickness may vary by cottage cheese brand—add a splash of milk if too thick or 1 tablespoon oats/flour if too thin. Pancakes freeze well for up to 2 months.