Cottage Cheese Pancakes

These Cottage Cheese Pancakes are a delicious and comforting way to get more protein in your breakfast! Light and fluffy homemade pancakes with small curd cottage cheese blended right in the batter. Even if you don’t like cottage cheese, you’re going to love these pancakes – you’ll never know it’s in there!

stack of pancakes with syrup dripping down

Why You’ll Love Cottage Cheese Pancakes

Super light, melt in your mouth pancakes with an added boost of protein! These Cottage Cheese Pancakes are so good, they’ve earned a spot on our permanent breakfast menu.

I promise you, even if you don’t like cottage cheese (because I for one, don’t) you’re still going to love this homemade pancake recipe. They’re light and fluffy, cozy and satisfying. Not to mention the fact that each pancake has 6 grams of protein!

Of course you don’t need to drizzle these with syrup if you’re watching your calories or sugar intake. Slice some fruit on the side and enjoy them as is!

How To Make

This pancake recipe is even easier than most homemade pancakes. The addition of cottage cheese in the batter helps everything blend together easily. If you’re worried about any type of curd from the cottage cheese showing, you can also make this pancake batter in a blender.

Please see the recipe card at the end of the post for complete instructions and ingredients amounts.

  1. Add flour, baking soda and sugar and salt to a bowl and whisk to combine.
  2. Add cottage cheese, eggs, milk, vanilla extract to another bowl and whisk to combine.
  3. Pour the flour mixture into the bowl with the eggs (the wet ingredients) and whisk until all the dry ingredients are blended together.
  4. Use a 1/4 cup measure to scoop the batter into a skillet with butter and cook for 1 1/2 – 2 minutes on the first side and 1 minute on the second side.
pancake batter in bowl with whisk

Can You Make Pancake Batter In A Blender?

We find that a good whisking does the job, but if you’re really looking for a smooth pancake batter you can grab a blender. Even though you will see some small cottage cheese curds in the pancake batter, most of it will melt into the pancakes as they cook.

However, if you’re trying to hide the fact that these pancakes have any type of cottage cheese in them at all, the blender is the way to go. An immersion blender (a stick blender) also works great for this.

pancakes stacked on a plate with strawberries

Tips For Success

  • Small Curd Cottage Cheese: Definitely use small curd cottage cheese so that it blends easily into the pancake batter.
  • Chill: If you have the time, chill the batter or let it sit at room temperature for 15-30 minutes. This will produce a fluffier pancake. However, making the pancakes right away will still be fluffy and delicious, like the picture we show here.
  • Add Some Extra Flavor: If you like cinnamon, add some to the batter. Chocolate chips or blueberries? Those will both work great in these pancakes too.
cottage cheese pancakes stacked on a plate with a wedge cut out


There are many ways that you can change up these pancakes to your liking! You can certainly add more sugar if you like, we’re only using a tablespoon to just add a touch of sweetness.

Instead of sugar, you can substitute maple syrup as well, or even a sugar free substitute.

Another way to get more nutrition into these pancakes is by using whole wheat flour instead of white flour. We actually use whole wheat flour pretty often, and sometimes prefer the flavor.

How To Serve Pancakes

Besides pouring syrup on top of pancakes, there are many more ways to serve them! Keep this a lighter breakfast by skipping the syrup and serving them with fresh fruit on the side.

A drizzle of honey instead of syrup will give you that sweet effect as well. Or if you’re looking for a more indulgent breakfast, try whipped cream or a cinnamon butter to melt on top.

These pancakes will also be delicious with a chocolate hazelnut spread or a warm fruit compote spooned on top.

a fork holding a wedge of pancakes with pancake stack in background

Storing And Freezing

Cottage cheese pancakes will stay fresh in the refrigerator for up to a week. Store the pancakes in a resealable bag and pop them in the microwave for a minute or so until warmed.

You can also make a whole bunch of these pancakes and freeze them for up to 3 months. Freeze them in resealable freezer bags in a single layer until frozen. Once the pancakes are frozen you can add more to the bag, this makes it easy to take out one or as many as you need.

Reheating frozen pancakes is as easy as a minute in the microwave. 30 seconds on one side and 30 seconds on the other side and you’ll have fresh, warm pancakes.

Looking For More Breakfast Recipes?

stack of pancakes with syrup dripping down

Cottage Cheese Pancakes

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10 pancakes 1x

These Cottage Cheese Pancakes are a delicious way to get more protein into your breakfast! Even if you don’t like cottage cheese, you need to try this homemade pancakes recipe. You’ll never know that it’s in there!



  • 3 eggs
  • 1 cup small curd cottage cheese
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar (or maple syrup)
  • 1/2 teaspoon salt
  • 1 tablespoon butter (for cooking the pancakes, or can substitute cooking spray)


  1. Add the eggs, cottage cheese, milk and vanilla to a large bowl and whisk together until combined. If you prefer not to see any curds from the cottage cheese you can transfer this mixture to a blender and blend until smooth. An immersion blender also works well for this.
  2. Combine the flour, baking powder, sugar and salt in a separate bowl. Pour the flour mixture into the egg mixture and whisk until combined.
  3. Add the butter to a large skillet over medium heat. Once the butter is melted, use a 1/4 cup measure to add as many pancakes as your skillet will hold. Cook for 1 1/2 – 2 minutes on the first side and then flip over and cook for 1 minute on the second side.
  4. Transfer the cooked pancakes to a plate and cover with aluminum foil while you make the rest of the pancakes.

Recipe Notes

These pancakes will be fluffy, but also moist due to the cottage cheese content, unlike regular pancakes that are drier and “bready”.

Store: Store cooled down pancakes in a resealable storage bag in the refrigerator for up to 5 days.

Reheat: Reheat in the microwave for 30 seconds to a minute until warmed through.

Freeze: Freeze pancakes in a freezer bag in a single layer until frozen. Once the pancakes are frozen you can add more to the bag for easier storage. Place frozen pancakes on a microwave safe plate and heat for 30 seconds on one side and 30 seconds on the other side until warm.

  • Category: Breakfast / Brunch
  • Method: Stove Top
  • Cuisine: American

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1 Response
  1. Cathy

    Soooo delicious! Best cottage cheese pancake recipe! My granddaughter loved them too, she is a huge pancake fan. This will be my only pancake recipe from now on!

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