Cottage Cheese Pancakes

5 from 6 votes

Nov 29, 2023, Updated Apr 06, 2024

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Mix up your breakfast routine with these exceptional protein-packed Cottage Cheese Pancakes. Made with just a few simple ingredients, our cheese pancakes recipe features a crisp exterior and a soft center. They are a delicious twist on classic pancakes!

Pouring maple syrup over a stack of cottage cheese pancakes.

Why This Recipe Works

Quick. With a handful of simple ingredients, these fluffy pancakes are easy to make and will be ready in 30 minutes or less.
Texture. My favorite thing about these flapjacks is their crisp edges that create the perfect juxtaposition to the melty cottage cheese center.
Good for ya. They clock in at 22 grams of protein per serving!
Kids love them. They are a delicious, fun, and different breakfast option, and my kids ask for them all the time.

Overhead image of the ingredients for cottage cheese pancakes.

Ingredients You’ll Need

To whip up a stack of these nutritious pancakes, you’ll stick to the classic pancake ingredients, with cottage cheese stepping in as the novel addition.

Small curd cottage cheese: For fluffier pancakes, I recommend using full fat cottage cheese.
Eggs: You’ll need 4 large eggs. Room temperature eggs whisk more easily.
Sugar: Granulated sugar to sweeten them up a bit.
Vanilla: You could use a bit of almond extract here instead of (or in addition to) vanilla.
Lemon juice: Orange juice would also do the trick.
All-Purpose Flour: You could also use a 1:1 gluten free flour, wheat flour, or oat flour instead. Almond flour also works.
Baking powder
Poppy seeds: Feel free to leave them out, but they add a little bite to these citrusy flapjacks.

How to Make Cottage Cheese Pancakes

Wet ingredients for cottage cheese pancakes in a bowl. — 1. Combine the wet ingredients in a bowl.

Whisking together wet ingredients for cottage cheese pancakes. — 1. Combine the wet ingredients in a bowl.

Adding dry ingredients to cottage cheese pancakes. — 3. Combine the wet and dry ingredients.

Cottage cheese pancakes in a pan. — 3. Combine the wet and dry ingredients.

Make the pancake batter. In a large bowl, whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice, and then mix in the flour, baking powder, and poppy seeds. Alternatively, you can add the ingredients to a blender and pulse until smooth.
Rest. Allow the batter to rest for 5 minutes.
Cook the pancakes. Heat a non-stick large skillet over medium heat and grease it with butter. Pour 1/3 cup dollops of pancake mix into the pan and cook until small bubbles form on the surface of the pancakes and the edges start to look set. Flip and cook for another minute or until golden brown. Remove from the pan and repeat the process until you are out of batter.

Toppings

Pancakes just aren’t complete without the perfect finishing touches. Don’t hesitate to experiment, but these are some toppings I always include:

Pure maple syrup – The gold standard for pancakes, right?! Opt for the real deal—pure maple syrup—for a rich flavor.
Butter – A classic choice, a pat of butter melting atop a hot pancake adds a creamy richness.
Raspberry jam or blueberry compote – For a burst of fruity sweetness, jam or compote can add a tang that cuts through the sweet flavor.
Strawberries, raspberries, etc. – Adding fresh fruit or fresh berries introduces a refreshing zest, a pop of color, and a boost of nutrients.

Three pancakes served on a plate and topped with blueberries and raspberries.

Recipe Tips And Variations

Small curd. Be sure to use small curd cottage cheese. Large curds will make for unpleasantly lumpy pancakes.
Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop which can result in tough, dense pancakes.
Rest. After whisking together all of the ingredients, you want to let the batter rest for about 5 minutes before cooking the pancakes. This will allow the flour a chance to hydrate and will make the pancakes lighter and fluffier.
No sticking. Use a non-stick frying pan and grease it with butter or cooking spray between each batch of pancakes. Otherwise, your pancakes will stick to the pan and make a mess.
Mix-ins. I love the idea of folding some fresh or frozen blueberries into the batter. Chocolate chips, coconut flakes, or nut butters are tasty as well.
Make it in a sheet pan. Line a baking sheet with parchment paper and spread the batter out over it. Bake for 10 to 15 minutes at 425°F or until the pancakes are cooked through. So simple!

Closeup shot of pouring maple syrup over a stack of cottage cheese pancakes.

Serving Suggestions

Enjoy these zesty pancakes with my Homemade Strawberry Sauce. They would also be great for a larger meal alongside my Melon Pineapple Fruit Salad with Berries, crispy Air Fryer Bacon, and our favorite Sheet Pan Eggs. Don’t forget a freshly brewed Iced Americano, too!

Proper Storage

To store. Seal completely cooled leftover pancakes in an airtight container, separating any layers with parchment paper. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Allow the pancakes to thaw (if applicable) before arranging them in a single layer on a baking sheet. Bake, covered, at 350°F for 5-10 minutes. You could also pop a pancake or two in the microwave and heat in 15-second intervals until warm.

A stack of cottage cheese pancakes on a plate with a wedge taken out of them.

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5 from 6 votes