This pancake bowl gives you the comfort of pancakes without standing at the stove. Everything blends into a smooth batter, then bakes into a fluffy, lightly sweet bowl you can eat with a spoon. It’s warm, filling, and packs serious protein thanks to cottage cheese and eggs.

Add your favorite toppings and make it your own. It’s simple enough for weekdays but special enough for a slow weekend morning.

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What Makes This Recipe So Good

Overhead shot of a freshly baked High Protein Cottage Cheese Pancake Bowl in a white 18-ounce oven-s

Protein-packed and satisfying: Cottage cheese, eggs, and optional protein powder help keep you full for hours.
Hands-off cooking: Blend, pour, bake—no flipping, no fuss.
Great texture: Fluffy, custardy, and pancake-like, with lightly crisp edges.
Flexible flavor: Add cinnamon, lemon zest, cocoa, or vanilla. Top with berries, nut butter, or maple syrup.
Meal-prep friendly: Bakes well in small ramekins or a single bowl and reheats nicely.

Ingredients

1/2 cup cottage cheese (2% or full-fat for best texture)
1 large egg
1/2 cup rolled oats (or quick oats)
1/2 ripe banana (or 2–3 teaspoons honey or maple syrup)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Optional: 1 scoop vanilla or unflavored whey/casein protein (reduce oats to 1/3 cup if adding)
Optional spices: 1/2 teaspoon cinnamon or a pinch of nutmeg
Optional mix-ins: 2 tablespoons mini chocolate chips, blueberries, or chopped nuts
For topping: fresh berries, yogurt, nut butter, maple syrup, or a dusting of cinnamon

Step-by-Step Instructions

Close-up, three-quarter angle of the batter-to-oven process: thick, ultra-smooth blended batter bein

Preheat the oven: Set to 350°F (175°C).
Lightly grease an oven-safe bowl or 2 small ramekins.
Blend the base: Add cottage cheese, egg, oats, banana (or sweetener), baking powder, vanilla, and salt to a blender. Blend until very smooth, 20–30 seconds. If using protein powder, add it and pulse again.
The batter should be pourable but thick.
Taste and adjust: For more sweetness, add a touch of honey or maple. For a thicker, cake-like bowl, add a tablespoon more oats.
Fold in extras: Stir in chocolate chips, blueberries, or nuts if using. Don’t blend them.
Pour and bake: Pour into your prepared bowl.
Bake 18–24 minutes, until the center is set and a toothpick comes out mostly clean. For a gooier, custardy center, bake on the lower end of the range.
Finish and serve: Let cool 2–3 minutes. Add toppings like berries, a drizzle of maple syrup, or a spoonful of peanut butter.
Eat warm with a spoon.

Keeping It Fresh

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave 30–60 seconds or warm in a 300°F (150°C) oven for 8–10 minutes. Add a splash of milk or yogurt if it seems dry.
Freeze: Bake in portions, cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge.

Health Benefits

High-quality protein: Cottage cheese and eggs support muscle repair and keep you full.
Steady energy: Oats provide fiber and complex carbs for long-lasting fuel.
Balanced macros: Protein, carbs, and fats create a satisfying, well-rounded meal.
Customizable nutrition: Add berries for antioxidants, nuts for healthy fats, or use a protein powder to boost the total.

Pitfalls to Watch Out For

Rubbery texture: Overbaking can make it tough.
Pull it when the center is just set.
Too wet or dense: If using very watery cottage cheese, add an extra tablespoon of oats or bake a couple minutes longer.
Gritty batter: Blend until completely smooth, especially if using rolled oats.
Protein powder overload: Too much can dry it out. If adding a scoop, reduce oats slightly and don’t overbake.

Alternatives

Dairy-free: Use a thick dairy-free yogurt or silken tofu instead of cottage cheese. Add a little oil for richness.
Gluten-free: Choose certified gluten-free oats or swap in gluten-free oat flour.
No banana: Replace with 2–3 teaspoons honey or maple syrup and 1–2 tablespoons applesauce.
Flavor twists: Lemon zest and blueberries for a bright version, cocoa powder for chocolate, or pumpkin puree with pumpkin spice.
Air fryer: Bake at 320°F (160°C) for 12–16 minutes in a heat-safe dish, checking early.

FAQ

Can I make this without a blender?

Yes.

Use quick oats or oat flour and whisk well. Mash the cottage cheese with a fork or use an immersion blender for a smoother texture.

How much protein is in one bowl?

It varies by brands and add-ins, but a typical bowl with cottage cheese, an egg, and oats lands around 25–30 grams. Adding a scoop of protein powder can push it to 35–40 grams.

Can I prepare the batter the night before?

You can, but the baking powder may lose some lift.

If prepping ahead, mix everything except baking powder, then stir it in right before baking.

What size dish should I use?

An oven-safe bowl around 16–20 ounces or two 8–10 ounce ramekins works well. The batter should sit about 1–1.5 inches deep for even baking.

Why did my bowl sink in the middle?

It was likely underbaked or the oven ran cool. Bake until the center springs back lightly or a toothpick comes out mostly clean.

Let it rest a few minutes before topping.

In Conclusion

This High Protein Cottage Cheese Pancake Bowl turns a classic breakfast into an easy, one-bowl bake. It’s warm, wholesome, and endlessly customizable. Keep the base simple, tweak the sweetness and texture to your taste, and top it with what you love.

Fast to make, cozy to eat, and satisfying for hours—this one earns a spot in your regular rotation.