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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 are as cottage cheese obsessed as we are right now, try my cottage cheese bread, cottage cheese cheesecake, cottage cheese dip, and whipped cottage cheese next.
Table of Contents
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.
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
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.
Delicious pancakes! You would never know they had cottage cheese. This will be my go to recipe.
Excited to try Cottage Cheese Pancakes!
Texture is more rubbery (as someone mentioned) but they are delicious! I added 1/2 scoop of vanilla protein powder + a bit of sugar free salted caramel syrup. No additional syrup needed! So so good!
THIS WAS ACTUALLY GOOD?? I used a stick blender and added like half a tbsp of cinnamon and a few choc chips while it was cooking and omg I’m def going to try this again it came out to almost 40g of protein (I also used pb2, maple syrup and strawberries for topping).
I dont like cottage cheese flavors and I’m out here eating these dry plain and they are soooooo gooodddd!
I recommend using a flavored cottage cheese to switch up the flavors next time.
Thanks, Mari!
Taste reminded me of cheesecake. I did adjust the recipe a little. Reduced the sugar, added a little vanilla and 1T of avocado oil. Pancakes always have a fat in the batter. I only had reduced fat cottage cheese. I did thin them with milk too because we like our pancakes thinner. I didn’t realize I was supposed to cover them. And with the oil in the batter using a cast iron griddle I didn’t need oil on the pan. The taste was not cakey enough for me. But not a bad alternative to regular pancakes.
Hi! Will this work with a flax egg? Thanks!
I haven’t tried but feel free to experiment and see!
This is a regular recipe in our house. I always add a bit of vanilla and cinnamon and blueberries and everyone loves them. I always double the recipe to put some in the freezer. The texture is different, they’re a bit rubbery once warmed but my toddler LOVES them!
I doubled the recipe today but only had 2 cups of cottage cheese so I used 1 cup of Greek yogurt and the result is the same.
Is it possible to replace the wheat flour with almond flour?
You could try!
These are delicious!
Does the uncooked batter itself freeze well without added ingredients like chocolate chips or blueberries?
How many grams of sugar does one pancake have? Also if I use Splenda for sugar in the batter will it be 0 sugar?
There’s some natural sugars in the cottage cheese.
If substituting almond flour, do I use the same amount as regular flour??? Thank you in advance!
Not sure, haven’t tried. Feel free to experiment and see
Best cottage cheese pancakes!
I added a scoop of protein powder to the flour ratio and these turned out SO good! Super excited to have found this recipe 😀
Thanks, Ashley!
Wauw, wat lekker wat lekker wat lekker.
Heb ze gemaakt met kastanjemeel
LOVE THIS RECIPE! I swapped the flour for oat flour and reduced the sugar a bit (used coconut sugar) but WOW! My family loved this recipe and I’m already making it a second time!
Aw yay- thanks Michelle!
Have you ever tried baking this in the oven? I’d love to try it but am unsure of pan size and oven temp!
You can experiment and see!
Can I substitute Greek yogurt for the cottage cheese?
You are welcome to experiment and see!