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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 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. Not only are they super thick and fluffy, but they don’t have any cottage cheese flavor.
Table of Contents
Why I love this recipe
- 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 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.
★★★★★ REVIEW
“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
- 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
If you tried this Cottage Cheese Pancakes recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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 May 2025
These were great! Will definitely be making them more often. Thank you!
Loved these, but they were flat as fruit leather until I added 1 tsp baking powder to the batter 🙂 great recipe though! Will be a repeat from now on.
These were fantastic!!! Thank you!!!
Ive been wanting a recipe of any sort with cottage cheese for ages, and stumbled across yours, so thought…why not? I also love Japanese ‘fluffy’ pancakes, so, this was a great recipe. I love the high protein aspect of it, and also that there’s no sugar as some other recipes have in them. I didn’t have any quick oats, but I did have a bag of finely ground wheat free oats with chia & flax mix, so used this. (so, extra protein again!). Made an easy blueberry topping and vanilla coconut yogurt for some decadence, and these pancakes came out a treat. (Also thanks to your putting the lid on, method! Nice & fluffy!). These will definitely be my staple pancakes to make from now on. Cheers from Melbourne, Australia.
Hi Karlene- thanks for your kind words! Please use the lid on the pan trick for all pancakes- it always works!
I have made this recipe twice this week. I liked it as pancakes. I am diabetic so I used a thin layer of sugar free jam on top and a little bit of whipped cream. We made waffles with it tonight really loved it. My husband puts sliced strawberries and a little whipped cream. It is very filling and satisfying. Will be making it often.
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?