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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.
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If you thought protein pancakes were the only pancakes to get protein first thing in the morning, then my cottage cheese pancakes need to be next on your agenda! They are so quick and easy to make and are a blank canvas for all the toppings.
Why I love this recipe
- 3 ingredients. Cottage cheese, oats, and eggs. You don’t even need a leavening agent.
- Savory or sweet. I purposely keep these pancakes mild tasting so you can enjoy them with maple syrup and berries or even sour cream and finely grated cheese.
- The BEST texture. Cottage cheese keeps the middle soft and fluffy while the added moisture keeps them crisp on the outside. Also, there is NO cottage cheese taste or flavor.
If you are as cottage cheese obsessed as we are right now, try my cottage cheese cookies, cottage cheese cheesecake, cottage cheese brownies, and whipped cottage cheese next.
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
Step 1– Make the batter. Blend the cottage cheese, eggs, and oats until smooth.
Step 2– Cook the pancakes. Heat oil or butter in a non-stick pan. Once hot, add ¼ cup portions of the batter and cover the pan with the lid. Cook for 2-3 minutes, then flip and cook for another 2 minutes.
Arman’s recipe tips
- 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.
More favorite pancakes
- Almond flour pancakes
- Healthy banana pancakes
- Coconut flour pancakes
- Eggless pancakes
- Or any of my pancake recipes
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
Originally published November 2022, updated and republished February 2025
Hi Arman. My husband is allergic to oatmeal. Could the oats be substituted with all purpose flour and is it a 1:1 ratio? Is there any other change needed to the recipe?
Amazing and so easy…super fluffy! Finally a great and simple recipe that’s not just for looks LOL.
Hahaha YES!!!!
I cut the recipe in half and added 3tbsp of egg white to up the protein (I think I figured 36 grams of protein total in the mix), a dash of vanilla and some cinnamon to the mix. The pancakes were quite flat, but they were quite tasty. Topped with blueberries and some local maple syrup!
best cottage cheese pancakes EVER!
Hey! This recipe changed, no longer includes the sugar or baking soda… could you share the previously posted recipe? I made it all the time for my kids, it was perfect.
Hi Peyton! Yes, we updated it to make it even easier and fluffier. Here is the OG recipe though- 1 1/2 cups cottage cheese, 2 large eggs, 1/4 cup sugar, 1/2 teaspoon baking powder, 1 cup all purpose flour sifted, 1/4 teaspoon salt
I don’t usually leave comments about recipes, especially when I’ve made a lot of changes, but I hope these changes with help others.
The short version: The first time I made these, I had a lot of trouble turning them, mabye because I used the maple syrup instead of sugar; so this time I decided to bake them. I also replaced halp of the maple syrup with applesauce.
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The longer version
The ingredients are the same except instead of sugar I filled a quarter cup with half maple syrup and half applesauce.
Cooking.
Pre-heat oven to 425. Line baking sheet with parchment paper. Butter or oil the parchment paper. Mix up your ingredients and spread them on the parchment paper. My batter took up about 2/3 of the sheet, maybe a little less. Cook for ten minutes. I checked a corner to see it they were done at 8 minutes, but they needed a little more.
That’s it. They are delicious!
These were the best cottage cheese pancakes I’ve ever made! Typically my kids hate when I make a cottage cheese style cuz they are too wet and smushy, but these were raved over. Still moist but also fluffy and I didn’t actually have enough cottage cheese. Ended up using 1 1/4 cup low fat cottage cheese and 1/4 cup Greek yogurt and they came out great. The only downside to this recipe is I can only cook 4 at a time since they need to be covered in a pan ha doing a lot at once once on my griddle, but I’ll keep them in rotation when we need high protein pancake option.
Love to hear that, Allison!
love it and so healthy! I add peanut butter and bananas
This is so good! I swapped the flour for Kodiak cakes and sugar for 2 tablespoons of stevia, also added cinnamon and vanilla and it’s amazing!!!
Thanks, Sadie!
One of my absolute favourite recipes!! I’ve made these 3 times in the past two weeks! I adjusted the recipe as follows:
– eliminated the sugar
– add half a teaspoon of baking soda (bicarbonate soda) – this ensures a good amount of fluff!
I eat these with some good Canadian maple syrup. These reheat really well! So I’ve added it to my weekly meal prep and eat them as a high protein treat a few times during the week 🙂
There are really good! Great recipe – thank you!
I made these and everyone loved them but I burnt some. What temperature pan please? Medium? Low? Thanks
Absolutely delicious! I used measure for measure gluten free flour and I used brown sugar instead of regular. Best protein pancakes I’ve ever made- I ended up adding some milk because the batter was way too thick (I’ve learned from past mistakes 😆) and my 4yo ate 3 of them in one sitting!
I made the 1x recipe and it made 13 ~5in pancakes.
Hello! Can you use almond flour for gluten free?
I used Measure for Measure (King Arthur) but Cup4Cup would work too!
Incredibly delicious! I added a little lemon and vanilla extract.