These Cottage Cheese Pancakes are fluffy, easy to make, and packed with a little extra protein thanks to one of my favorite ingredients—cottage cheese. The batter gets blended until smooth, so you get all the benefits of cottage cheese without actually tasting or seeing it in the finished pancakes.
why you’ll love these cottage cheese pancakes
If putting cottage cheese in pancakes is wrong, I don’t want to be right! I’ve been adding cottage cheese to just about everything for years, and pancakes are one of my favorite ways to use it. It adds some extra protein while also helping make the pancakes soft, fluffy, and really satisfying.
And if the thought of cottage cheese in your pancakes sounds a little questionable, trust me on this one. Everything gets blended until completely smooth before being mixed with the dry ingredients, so there are no cottage cheese curds or weird texture. They just taste like really good, fluffy pancakes.
I also love that these cottage cheese pancakes are made with basic ingredients I almost always have in my kitchen. There’s no protein powder or long list of specialty ingredients, and you can use either all-purpose or gluten-free 1:1 flour. They come together in about 20 minutes, which makes them easy enough for a weekday but still feel like a fun weekend breakfast.
Serve them warm with a pat of butter, plenty of pure maple syrup, and fresh berries, and you’ve got a breakfast everyone can get behind.
ingredients you’ll need
- flour: You’ll need one cup of flour for the base of the pancakes. Both regular all-purpose flour and a gluten-free 1:1 flour work, so use whichever you prefer.
- baking powder: Two teaspoons give the pancakes their lift and help create that fluffy texture.
- cottage cheese: The star of the recipe! Cottage cheese adds creaminess and some extra protein to the pancakes. Since it gets blended with the wet ingredients, you won’t have any noticeable curds in the finished pancakes.
- eggs: Two eggs help bind the batter together while also adding more protein and richness.
- butter: Melted butter goes into the batter for flavor and helps keep the pancakes tender. I also like using a little extra butter for cooking.
- milk: You only need a small amount to help thin out the batter. Start with the amount listed and add it gradually if your batter needs a little more liquid to reach a pourable consistency.
- vanilla extract: A teaspoon of vanilla gives the pancakes that warm, classic breakfast flavor.
step-by-step instructions for cottage cheese pancakes
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In a blender, combine the cottage cheese, eggs, melted butter, and vanilla. Blend until smooth and creamy. Add the milk and blend again until combined.
- Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter—this is normal!
- Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread the batter into a pancake shape. Cook the pancakes low and slow until bubbles begin to form and the edges look set. These take a little longer to cook than traditional pancakes, so resist the urge to turn up the heat.
- Flip and continue cooking until golden brown and cooked through in the center.
- Serve warm with butter, pure maple syrup, fresh berries, or your favorite toppings.
Want to see exactly how I make these Cottage Cheese Pancakes? Watch the full step-by-step tutorial here! Note: these are my Lemon Poppyseed Pancakes, however, the method is the same.
pro tips
- blend until completely smooth. This is the key to making sure you don’t have any noticeable cottage cheese texture in your pancakes.
- add the milk gradually. Cottage cheese can vary in moisture, so you may need slightly more or less milk to get the right consistency.
- don’t overmix the batter. Once you combine the wet and dry ingredients, stir just until you don’t see any large streaks of flour. Overmixing can make your pancakes less fluffy.
- watch your heat. Medium heat is a good starting point, but turn it down slightly if the pancakes are browning before the centers have time to cook.
- wait for those bubbles. You’ll know it’s time to flip when bubbles appear on top and the edges of the pancakes begin to set.
- use butter for the skillet. It gives the pancakes those golden, buttery edges that are hard to beat.
variations & toppings
These cottage cheese pancakes are really good just as they are, but they’re also an easy base to switch up. Add blueberries or chocolate chips after pouring the batter onto the skillet or add a little cinnamon to the batter.
For toppings, you can’t go wrong with butter and pure maple syrup. Fresh berries, sliced bananas, nut butter, Greek yogurt, or a little extra cottage cheese are all great options too.
More Cottage Cheese Pancakes flavors:
Luck of the Irish Cottage Cheese Pancakes
Strawberry Chocolate Chip Pancakes
storage & reheating
Let leftover pancakes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days and reheat in the microwave, toaster, or a warm skillet.
These also freeze really well. Place parchment paper between the pancakes so they don’t stick together, then transfer them to a freezer-safe bag or container. You can pull out just what you need and reheat them straight from frozen.
frequently asked questions
Can you taste the cottage cheese?
No! Once the cottage cheese is blended with the other wet ingredients, it becomes smooth and creamy. You get the added protein and moisture without the cottage cheese texture.
I can’t stand cottage cheese! What else can I use?
Don’t worry—Greek yogurt is a great substitute. Use the same amount of plain Greek yogurt in its place. The texture may be slightly different, but you’ll still get soft, fluffy pancakes with some extra protein.
Can I use gluten-free flour?
Yes. This recipe works with either regular all-purpose flour or a gluten-free 1:1 baking flour.
What kind of cottage cheese should I use?
You can use your favorite cottage cheese. Keep in mind that different brands and fat percentages can have slightly different moisture levels, which is why I recommend adding the milk gradually.
Why is my batter too thick?
Cottage cheese varies quite a bit in consistency. If your batter is too thick to pour, add milk 1 tablespoon at a time until you reach a traditional pancake-batter consistency.
Why aren’t my pancakes fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter once you combine the wet and dry ingredients. You only want to stir until everything is just combined.
Can I make the batter ahead of time?
I prefer making the batter right before cooking so the baking powder can do its job and give you the fluffiest pancakes. If you want to meal prep them, I recommend cooking the pancakes ahead instead and reheating them throughout the week.
more recipes to try and LOVE!
Cottage Cheese Breakfast Biscuits
If you make my Cottage Cheese Pancakes, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Cottage Cheese Pancakes
Equipment
- spatula
- whisk
Ingredients
- 1 cup flour gluten-free 1:1 or all-purpose
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons butter melted, plus extra for cooking
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In a blender, combine the cottage cheese, eggs, melted butter, and vanilla. Blend until smooth and creamy. Add the milk and blend again until combined.
- Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter—this is normal!
- Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread the batter into a pancake shape.
- Cook the pancakes low and slow until bubbles begin to form and the edges look set. These take a little longer to cook than traditional pancakes, so resist the urge to turn up the heat. Flip and continue cooking until golden brown and cooked through in the center.
- Serve warm with butter, pure maple syrup, fresh berries, or your favorite toppings.
