Cottage Cheese Pancakes
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My cottage cheese pancakes are thick, fluffy, and super soft in the middle. Made with just 3 ingredients, you can whip them up in the blender.
If you think protein pancakes are the only way to get a high-protein breakfast, these cottage cheese pancakes need to be next on your list.
I started making them when I wanted something fluffy and satisfying without protein powder. I took inspiration from my healthy oatmeal pancakes, but swapped out the banana for cottage cheese, and I think I have a new favorite.
They’re so quick and easy to make and work as a blank canvas for toppings. Even better, they cook up super thick and fluffy, with zero cottage cheese flavor. My judgmental partner swore they tasted like classic pancakes.
Table of Contents
Cottage cheese pancake recipe highlights
- 3 ingredients. Cottage cheese, oats, and eggs. They are almost identical to my cottage cheese waffles.
- Savory or sweet. I purposely keep these pancakes mild so you can enjoy them with maple syrup and berries, or even with sour cream and finely grated cheese.
- The BEST texture. Cottage cheese keeps the middle soft and fluffy while the added moisture keeps it crisp on the outside. Also, there is NO cottage cheese taste or flavor.
What readers are saying
★★★★★ – “These cottage cheese pancakes are SO fluffy and thick and healthy. You can’t even taste the cottage cheese in them whatsoever. A weekly staple now.” – Andie
Key Ingredients
- Cottage cheese. I’ve tested these pancakes with full-fat cottage cheese, low-fat cottage cheese, and even low-fat cottage cheese, and there was minimal change in texture or flavor. My only recommendation is that you use small curd cottage cheese for the batter, as it doesn’t leave any clumps and melts easily into it. My dairy-free cottage cheese is also an option if you want to skip the dairy.
- Eggs. Use room-temperature eggs in the batter to make sure the pancakes rise properly.
- Rolled oats. Or quick-cooking oats. Oats soak up the liquid, which helps the pancakes hold their shape.
- Optional flavor boosters. Vanilla extract or sweeteners.
How to make cottage cheese pancakes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add cottage cheese, oats, and eggs to a blender.
Step 2- Blend until smooth. Scrape down the sides and blend once more.
Step 3– Add 1/4-cup portions of batter to an oiled skillet and cover the pan. Cook for 2-3 minutes, flip, and cook for another 2 minutes.
Step 4– Repeat the process then serve.
Arman’s recipe tips
- Cover the pan as it cooks. My #1 pancake tip! Always cover the pan when cooking the pancakes, as they trap the heat inside. In turn, you’ll be rewarded with ultra-thick and fluffy pancakes.
- While I prefer using a blender or food processor for the batter, you can hand-mix it in a bowl if you don’t mind pockets of creamy cottage cheese in your pancakes.
- If your skillet or pan isn’t large enough, cook the pancakes in batches to allow them to spread naturally.
- Add sugar or maple syrup if you want these pancakes to be sweet from the start. Remember, they are like a blank canvas.
Frequently asked questions
Because my pancakes don’t use any flour or gluten, they rely on a smooth batter, proper blending, and correct pan heat. If the pan is too hot or you flip the pancakes too early, they may fall apart.
Unfortunately, no. Eggs are the binder that gives the pancakes structure and helps them set.
Pancakes turn out soggy in the middle if the heat is too high and the exterior browns up too quickly. Always cook on medium-low heat.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
3-Ingredients Cottage Cheese Pancakes
Video
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1 cup rolled oats
Instructions
- In a blender, combine the cottage cheese, eggs, and rolled oats and blend until smooth.
- Add oil to a non-stick pan. Once hot, add 1/4 cup portions of the pancake batter and cover the pan immediately. Let the pancakes cook for 2-3 minutes, before flipping and cooking for another two minutes.
- Once the pancakes are cooked, remove them from the heat and repeat the process until all the batter is used up.
Notes
Nutrition
More cottage cheese breakfasts
Recipe updated
I originally published this recipe in November 2022, then republished it in February 2025 with a brand-new recipe after extensive retesting. I updated it again in November 2025 to include common reader questions. No further ingredients or measurements have changed.
These taste just Ike regular pancakes to me. They were amazing! Will be adding them to my breakfast meal prep rotation.
Thank you so much, Mel- I appreciate the feedback!
Awesome. Dense, delicious, healthy. I added 1 scoop of protein powder for extra boost.
A great idea Cheryl, thanks for sharing! Glad you enjoyed these 🙂
Was skeptical when I saw the short list of ingredients but decided to give it a try as I’m trying to increase my protein. They were amazing! In fact, I enjoyed them so much I didn’t need to put anything on them.
I have to eat gluten-free so this recipe is perfect for that. My grandmother used to make a thing called cottage cheese strudel. Of course I can’t have that because it has gluten, but when I tasted these pancakes, it tasted just like the strudel she used to make it was a real treat. Glad I stumbled upon this recipe!
Thank you Tuck! Yeh, this is great recipe that you can tailor to your own needs and tastes 🙂
These were fantastic!! Can’t wait to try different variations including savory!
Thanks Melissa! I love how easy these are to customize!
❤️ Love this recipe. I have a very sensitive stomach and a hard time putting on weight, poor appetite .I love these pancakes. Probably never have any other. Thank you
I’m so glad to hear you’re able to enjoy these Sandra, thank you for sharing.
Do these taste eggy?
Nope! The cottage cheese and the oats balance the flavor 🙂
Yummy
Thank you Cece, glad you enjoyed them 🙂