I know I’ve published a lot of pancake recipes.
But I can’t help it, I have a sweet tooth and on Saturdays, my partner and I usually have a sweet breakfast.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes. So, I thought these would be a great variation!
Since I’m trying to make my breakfasts more healthy, I thought this would be a great idea.
I know “cottage cheese pancakes” sounds like something your aunt from the gym swore by in 2012—but hear me out.
These are actually so good.
They’re light, creamy, and perfectly golden on the outside, with a slightly custardy inside that somehow makes them feel indulgent.
My partner and I used to eat the standard ones, but ever since we’ve been on this health journey – we’ve slowly switched to these.
They’re packed with protein thanks to the cottage cheese and eggs, but still feel like a treat.
I’ve made them sweet, savory, even sandwiched with peanut butter and banana.
My partner, who’s always a little skeptical of anything “healthy,” now requests them with maple syrup and berries every weekend.
They’re soft and fluffy too!
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a mini silicone spatula to flip them without tearing—these pancakes are delicate until cooked through.
Full-fat cottage cheese gives the fluffiest, creamiest result—avoid fat-free if you want good texture.
Make your own oat flour in seconds by blending rolled oats in a blender until fine.
For perfectly round pancakes, try a pancake ring mold set—super cute for plating too.
Store leftovers in a glass container with snap lid to keep them fresh and stackable in the fridge.
(This non-stick pan is perfect for pancakes! )
Cottage Cheese Pancakes
Course: BreakfastDifficulty: Medium6
pancakes8
minutes12
minutesIngredients
½ cup cottage cheese (use full fat for best texture)
2 eggs
⅓ cup oat flour (or blended rolled oats)
1 tablespoon honey or maple syrup (optional for sweet version)
½ teaspoon baking powder
1 teaspoon vanilla extract (optional)
Pinch of salt
Butter or oil for greasing the pan
Directions
- In a medium bowl, whisk together the eggs and cottage cheese until smoothish. It doesn’t have to be perfectly blended—some curds are fine. Add the oat flour, baking powder, honey (if using), vanilla, and salt. Stir gently until you have a thick, scoopable batter. Let it sit for 1–2 minutes to thicken slightly while you heat the pan.
- Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop the batter using a tablespoon or small ladle and spread gently into pancake shapes. Cook for 2–3 minutes until the edges look set and the bottoms are golden brown, then flip and cook another 1–2 minutes on the other side. Don’t rush them—they’ll hold together better once the first side sets.
- Serve warm with fresh berries, a dollop of Greek yogurt, or maple syrup. Or tuck them in the fridge and eat them cold on a hot morning with nut butter and a sprinkle of cinnamon. You can’t go wrong.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
No oat flour? Use almond flour, spelt flour, or blended quinoa flakes
Make them savory: Skip the sweetener and vanilla, add chopped spinach, chives, or grated zucchini.
Add-ins: Try cinnamon, blueberries, chocolate chips, or lemon zest in the batter.
Make it dairy-free: Sub cottage cheese with a plant-based alternative or silken tofu (texture will change slightly).
Boost the protein: Add 1 scoop of unflavored or vanilla protein powder and a splash more liquid if needed.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
