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Cottage Cheese Banana Pancakes Thick Cottage Cheese Banana Pancakes - Fluffy, Protein-Packed Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup cottage cheese (small curd works best)
  • 2 medium ripe bananas (spotty is ideal)
  • 2 large eggs
  • 1 cup flour (all-purpose; use oat flour for a heartier texture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons maple syrup or sugar (optional, to taste)
  • 2–3 tablespoons milk (dairy or non-dairy, as needed to loosen batter)
  • Butter or oil for the pan
  • Optional add-ins: cinnamon, chocolate chips, blueberries, chopped nuts

Instructions
 

  • Blend the wet ingredients. In a blender, add cottage cheese, bananas, eggs, vanilla, and maple syrup (if using). Blend until mostly smooth. A few tiny curds are fine.
  • Mix the dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt.
  • Combine. Pour the wet mixture into the dry. Stir gently until just combined. If the batter looks too thick to spoon, add milk 1 tablespoon at a time. Aim for thick but scoopable.
  • Rest the batter. Let it sit for 5 minutes. This helps the flour hydrate and makes taller pancakes.
  • Preheat the pan. Heat a nonstick skillet or griddle over medium. Lightly coat with butter or oil.
  • Cook the pancakes. Scoop about 1/4 cup batter per pancake. Spread slightly for even thickness. Cook until edges look set and small bubbles form, 2–3 minutes.
  • Flip gently. Turn and cook 1–2 more minutes, until golden and cooked through. Lower heat if they brown too fast.
  • Serve warm. Top with sliced bananas, maple syrup, a dab of butter, or yogurt. Add a sprinkle of cinnamon if you like.