Cottage Cheese Pancakes

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.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make cottage cheese pancakes
4. Arman’s recipe tips
5. More favorite pancakes
6. 3-Ingredients Cottage Cheese Pancakes (Recipe Card)

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

Originally published November 2022, updated and republished February 2025