Cottage Cheese Pancakes
These cottage cheese pancakes are soft, fluffy and packed with over 20 grams of protein per serving. Plus, they’re kid-approved and easy to make with only 7 simple ingredients.
Cottage cheese has taken the world by storm this year and for good reason. It adds a ton of protein and a unique flavor to dishes and it works well in both savory and sweet recipes. I’ve already made cottage cheese cookies, cottage cheese ice cream and now these cottage cheese pancakes!
Why You’ll Love These Pancakes
- They’re packed with 24 gams of protein per serving!
- They have a fluffy and soft texture and a melt-in-your-mouth-center thanks to the cottage cheese.
- These pancakes come together in no time with just 7 main ingredients.
- They’re kid-approved! Both my kiddos gobbled these pancakes up!
Ingredients Needed
- flour – the base of your pancakes providing the necessary structure. I’ve tested these pancakes with both all-purpose and whole wheat pastry flour and both turned out great! Whole wheat flour offers a healthier, fiber-rich option to all-purpose.
- baking powder – acts as the leavening agent that ensures your pancakes are fluffy and light, rather than flat and dense.
- cinnamon – a touch of this spice adds warmth and a subtle spiciness, elevating the flavor profile of the pancakes.
- full-fat cottage cheese – the star of the show and what helps achieve moist, fluffy pancakes. It also adds a ton of protein, calcium, vitamins and minerals. You can use any variety you like, but keep in mind if you use small curd you might need the almond milk as small curd cottage cheese doesn’t have has much liquid. I like using whole milk Good Culture cottage cheese. I recommend using 4% milkfat cottage cheese for the best results, but low-fat or 2% cottage cheese will also work. And because cottage cheese has a higher sodium content there’s so need for added salt in this recipe.
- eggs – serve as the binding agent that holds all the ingredients together. They also contribute to the fluffiness of the pancakes.
How to Make
Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and cinnamon. This dry mix serves as the base for your pancake batter.
Combine wet ingredients: Add cottage cheese, eggs, maple syrup and vanilla extract to a blender or food processor. Blend until the mixture is smooth and well combined. If you don’t have a blender, you can also whisk these ingredients together in a separate mixing bowl. Your batter just won’t be as smooth.
Combine: Pour the wet ingredients into the dry ingredients. Stir until everything is combined. The batter may be thick at this point. If it’s too thick, add the almond milk and stir again to combine.
Preheat: Turn your skillet or griddle to low-medium heat. Spray it with non-stick spray or add oil or butter to ensure easy flipping and no sticking.
Cook: Once the pan is hot, use a quarter-cup measure to scoop out the batter onto the pan. If the batter is thick, you might need to use a spoon to spread it into a circle. You should be able to make 8 pancakes. Cook until you see little bubbles forming on the surface and the edges become firm enough to slide a spatula underneath, about 4-5 minutes. Turn the pancakes over and cook for an additional 2-3 minutes, or until they are cooked through.
Substitutions & Notes
Flour – I haven’t tried a substitute for the flour, so I wouldn’t recommend it as I’m not sure how the pancakes would turn out. If you’re looking for a gluten-free version of cottage cheese pancakes try my banana cottage cheese pancakes instead. They’re made with rolled oats instead of flour.
Eggs – I don’t recommend using a vegan substitute for the eggs as they give the pancakes structure and I haven’t tested it so I’m not sure how the pancakes would turn out.
Cottage cheese – This is the star of the recipe so I also wouldn’t recommend substituting the cottage cheese with anything. If you’re looking for a pancake recipe with Greek yogurt try my Greek yogurt pancakes instead.
