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A close-up of a high stack of golden brown cottage cheese pancakes, topped with fresh strawberries, blueberries, and maple syrup on a white plate.
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fluffy cottage cheese pancakes​

Stop making dense pancakes. Try these high protein cottage cheese pancakes—crispy edges, fluffy centers, and no lumps. Perfect for meal prep!
Course Breakfast
Cuisine American
Keyword fluffy cottage cheese pancakes​
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 280kcal

Ingredients

  • 1 cup cottage cheese full-fat small curd recommended
  • 2 large eggs
  • 1/2 cup rolled oats or all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup optional
  • Butter or cooking spray for the pan

Instructions

  • Add the cottage cheese, eggs, oats (or flour), baking powder, vanilla extract, and maple syrup into a high-speed blender.
  • Blend on high until the batter is completely smooth, creamy, and free of lumps to ensure a custard-like texture.
  • Preheat a non-stick skillet or griddle over low to medium heat and lightly grease with butter or cooking spray.
  • Pour approximately 1/4 cup of batter for each pancake onto the heated skillet.
  • Cook for 2-3 minutes until bubbles form on the surface and pop, and the edges look set. Keep the heat lower than standard pancakes to allow the center to cook through.
  • Flip carefully and cook for an additional 1-2 minutes until golden brown on both sides.
  • Serve immediately with fresh fruit or syrup.

Notes

Calories: 280, Protein: 22g, Carbohydrates: 24g, Fat: 9g, Fiber: 3g