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Cottage cheese pancakes with berries, WPRM recipe card image
Jonas Mitchell

Cottage Cheese Pancakes

Soft, protein-rich pancakes made by blending cottage cheese right into the batter — no visible curds, just a fluffier texture and extra protein per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • 4 large eggs
  • 1/2 cup rolled oats or oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (optional)
  • 1 pinch salt
  • Butter or oil, for the griddle

Equipment

  • 1 blender
  • 1 griddle

Method
 

  1. Add the cottage cheese, eggs, oats, baking powder, vanilla, honey, and salt to a blender.
  2. Blend on high for 30-45 seconds, until completely smooth.
  3. Let the batter rest for 5 minutes — this helps the oats soften and the batter thicken slightly.
  4. Heat a lightly greased griddle or nonstick pan over medium-low heat.
  5. Pour 1/4-cup portions of batter onto the griddle.
  6. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip and cook for another 1-2 minutes, until golden on both sides.
  8. Serve warm with fruit, honey, or nut butter.

Notes

Blending is the key step — skipping it leaves visible curds in the batter. Store leftover pancakes in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months; reheat in a toaster or skillet rather than the microwave.