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Single cottage cheese pancake with butter and syrup on a white plate
Jonas Mitchell

Cottage Cheese Pancakes Recipe

Fluffy, high-protein pancakes made by blending cottage cheese smooth and folding it into a simple flour batter. No gummy texture, no protein powder needed.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese (full-fat or low-fat)
  • 3 large eggs
  • 2 tablespoon milk (any type)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon maple syrup (plus more for serving)
  • 1 tablespoon neutral oil or melted butter, for the pan

Equipment

  • 1 blender
  • 2 mixing bowls
  • 1 Nonstick skillet or griddle
  • 1 set Measuring cups and spoons
  • 1 Spatula

Method
 

  1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  2. Blend the cottage cheese, eggs, milk, vanilla, and maple syrup until completely smooth.
  3. Pour the blended mixture into the dry ingredients and stir gently just until combined.
  4. Heat a nonstick skillet or griddle over medium heat with a little oil or butter.
  5. Scoop 1/4 cup batter per pancake. Cook 2 to 3 minutes until edges are set and bubbles form.
  6. Flip and cook 1 to 2 minutes more until golden brown and cooked through.
  7. Serve warm with syrup, fresh fruit, or your favorite toppings.

Notes

  • See the Blended vs. Chunky vs. Flourless texture table in the post for other ways to make this recipe.
  • Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition (per serving, 3 pancakes): Calories 245 | Fat 6g | Saturated Fat 2g | Carbohydrates 28g | Sugar 4g | Protein 16g