These high protein pancakes check every box: fluffy, tender, and filling enough to power your morning. Cottage cheese blends right into the batter, adding creaminess and a big protein boost without any chalky taste. The edges get lightly crisp, the centers stay soft, and they stack beautifully.

You can make them in one bowl, and they’re perfect for meal prep. Top with fruit, yogurt, or a drizzle of maple syrup, and breakfast feels special in minutes.

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What Makes This Recipe So Good

Close-up detail and cooking process: Fluffy cottage cheese pancakes cooking on a preheated nonstick

Ultra fluffy texture: Blending cottage cheese into the batter keeps the pancakes soft and airy.
Serious protein: Each serving packs more protein than standard pancakes, keeping you full longer.
Simple ingredients: Pantry staples you likely have on hand, plus cottage cheese.
No gritty protein powder: All-natural protein from dairy and eggs means clean flavor.
Customizable: Works with oat or wheat flour, and easily adapts to gluten-free options.

Ingredients

1 cup small-curd cottage cheese (2% or 4% for best texture)
2 large eggs
1 tablespoon neutral oil or melted butter, plus more for the pan
1 teaspoon vanilla extract
2 tablespoons maple syrup or honey (optional, for lightly sweet pancakes)
3/4 cup milk (dairy or unsweetened almond), plus more as needed
1 cup flour (white whole wheat, all-purpose, or oat flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Optional add-ins: 1/2 teaspoon cinnamon, 1/3 cup blueberries or mini chocolate chips

Step-by-Step Instructions

Final plated, tasty top-view: Overhead shot of a tall stack of ultra-fluffy cottage cheese pancakes

Blend the wet ingredients: In a blender, add cottage cheese, eggs, oil or butter, vanilla, maple syrup or honey (if using), and milk. Blend until completely smooth and creamy, about 20–30 seconds.
Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
If using cinnamon, add it here.
Combine gently: Pour the blended mixture into the dry ingredients. Stir with a spatula until just combined. If the batter looks very thick, add 1–2 tablespoons more milk. Do not overmix.
Rest the batter: Let it sit 5 minutes.
This helps the flour hydrate and makes fluffier pancakes.
Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. The surface is ready when a drop of water sizzles and evaporates in a few seconds.
Cook the pancakes: Pour 1/4 cup batter per pancake.
If adding blueberries or chips, sprinkle them on now. Cook 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.
Serve warm: Stack and top with fresh berries, Greek yogurt, nut butter, or a drizzle of maple syrup.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Place in a single layer on a sheet pan to freeze, then transfer to a freezer bag for up to 2 months.
Separate layers with parchment to prevent sticking.
Reheat: Use a toaster, toaster oven, or skillet over low heat. Microwave for 20–30 seconds in a pinch, but the texture is best when reheated dry.

Benefits of This Recipe

High protein and satisfying: Supports steady energy and reduces mid-morning cravings.
Balanced nutrition: Protein plus complex carbs from whole-wheat or oat flour.
Kid-friendly flavor: Mildly sweet, soft, and easy to customize.
Budget-friendly: Uses affordable, everyday ingredients.

Pitfalls to Watch Out For

Overmixing: This can make pancakes tough. Stir just until no dry streaks remain.
Too much heat: High heat burns the outside while the center stays undercooked.
Medium heat is your friend.
Skimping on rest: A short 5-minute rest improves lift and tenderness.
Watery cottage cheese: If yours is very wet, lightly drain it or reduce the milk slightly.

Alternatives

Gluten-free: Use a 1:1 gluten-free flour blend or certified gluten-free oat flour.
Dairy-free: Swap cottage cheese with a thick dairy-free yogurt and use plant milk. Texture stays fluffy, though protein will be a bit lower.
No blender: Use small-curd cottage cheese and whisk vigorously, or mash with a fork. Tiny curds are fine.
Extra protein: Replace 2–3 tablespoons of flour with unflavored whey or collagen.
Add a splash more milk if needed.
Flavor twists: Lemon zest and blueberries, cinnamon and diced apple, or cocoa powder with mini chips.

FAQ

Can I use low-fat or fat-free cottage cheese?

Yes. The pancakes will still be fluffy, but 2% or 4% cottage cheese gives a richer, more tender texture and better browning.

Do I need sugar in the batter?

No. The pancakes are great unsweetened, especially if you add fruit or syrup on top.

A little maple syrup or honey in the batter adds gentle sweetness and helps with browning.

Why blend the cottage cheese?

Blending creates a smooth batter and ultra fluffy texture without visible curds. It also improves moisture and lift.

Can I make the batter ahead?

It’s best cooked fresh. If needed, mix the dry and wet ingredients separately the night before and combine in the morning.

Once mixed, cook within 30 minutes for best rise.

How do I prevent sticking?

Use a reliable nonstick pan, preheat properly, and lightly grease between batches. Wait to flip until the edges look set and bubbles form.

What’s the serving size?

This recipe makes about 8–10 small pancakes, or 3–4 servings depending on appetite and toppings.

In Conclusion

These high protein cottage cheese pancakes are fluffy, flavorful, and genuinely satisfying. They’re easy to make, adaptable to your pantry, and perfect for busy mornings or weekend brunch.

Keep the heat moderate, don’t overmix, and enjoy a stack that tastes indulgent while keeping you fueled.