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Fluffy cottage cheese pancakes with a hint of vanilla! Easy to make, protein-packed, and perfect for breakfast.
Looking for a healthy and protein-rich breakfast? These Cottage Cheese Pancakes are light, fluffy, and packed with flavor! Made with simple ingredients, they provide a perfect balance of protein, carbs, and a hint of sweetness. Whether you’re looking for a post-workout meal or a satisfying weekend brunch, this recipe is a must-try!
Why You’ll Love This Recipe
- Added Protein – Thanks to cottage cheese and eggs.
- Fluffy & Delicious – A perfect texture every time.
- Simple Ingredients – No fancy ingredients required.
- Quick & Easy – Ready in just 30 minutes.
Preparing Cottage Cheese Pancakes
Ingredients You’ll Need
- ¾ cup cottage cheese
- 1 ¼ cup milk
- 2 eggs
- ¼ cup sugar
- ½ tsp vanilla extract
- 2 cups flour
- 1 tbsp baking powder
- Pinch of salt
- 1 tbsp coconut oil
Step-by-Step Instructions
Step 1: Blend the Cottage Cheese
In a blender or with a hand blender, mix ¾ cup cottage cheese and ¼ cup of milk until smooth.
Step 2: Combine Wet Ingredients
In a stand mixer or medium bowl, whisk together eggs, remaining milk, sugar, vanilla, and the blended cottage cheese mixture until well combined.
Step 3: Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and a pinch of salt to evenly distribute the ingredients.
Step 4: Mix Wet & Dry Ingredients
Gently mix the wet and dry ingredients together, stirring just until combined. Avoid over-mixing to keep the pancakes light and fluffy.
Step 5: Heat the Pan
Heat 1 tsp coconut oil (or a neutral oil) in a pan over medium heat.
Step 6: Cook the Pancakes
Once the oil is hot, pour ¼ cup of batter per pancake into the pan. Cook until bubbles form on the surface (about 3 minutes), then flip and cook for 2 more minutes until golden brown.
Step 7: Repeat
Set aside the cooked pancakes and repeat until all the batter is used.
Step 8: Serve & Enjoy!
Top with extra cottage cheese (2 tbsp per pancake), maple syrup (1 tsp per pancake), and a sprinkle of cinnamon for the perfect finishing touch.
Tips for Success
- Blend the cottage cheese well for a smoother batter.
- Don’t overmix to keep the pancakes light and fluffy.
- Use a non-stick pan to prevent sticking.
- Customize toppings – try fresh fruit, honey, or nuts for variety.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Stack pancakes with parchment paper between them and freeze for up to 2 months.
- Reheat: Warm in a skillet over low heat or microwave for 30 seconds.
These Cottage Cheese Pancakes are a fantastic way to start your day with a protein boost! Try them out and let us know how you like them in the comments. What’s your favourite pancake topping?
Are you looking for dinner ideas? Check out our recipes:
Cottage Cheese Pancake Recipe
Equipment
- Stand mixer or bowl and whisk
- Medium bowl
Ingredients
- ¾ cup cottage cheese
- 1 ¼ cup milk
- 2 eggs
- ¼ cup sugar
- ½ tsp vanilla
- 2 cups flour
- 1 tbsp baking powder
- Pinch of salt
- 1 tbsp coconut oil
Instructions
- Add the cottage cheese and ¼ cup of milk to the jug of a hand blender and mix until smooth.3/4 cup cottage cheese, 1 1/4 cup milk
- To the bowl of a stand mixer, or in a medium bowl, add the eggs, remaining milk, sugar, vanilla and the cottage cheese mixture. Whisk until well combined.1 1/4 cup milk, 2 eggs, 1/4 cup sugar, 1/2 tsp vanilla
- In a separate bowl, combine the flour, baking powder and salt. Whisk to distribute the salt and baking powder evenly.2 cups flour, 1 tbsp baking powder, Pinch of salt
- Add the wet ingredients to the dry ingredients and mix just until combined, just until there are no lumps. You don’t want to over-mix.
- Heat up a tsp of coconut oil, or a neutral oil of your choice, on medium heat.1 tbsp coconut oil
- Once the oil is hot, add 1/4 cup of batter per pancake to the pan. I can fit 3 pancakes in my pan so I had 5 batches.
- Once you see the top of the pancake bubbling, after approximately 3 minutes, flip the pancakes over and cook for another 2 minutes.
- Set aside the cooked pancakes and repeat until all the batter is gone.
- Serve your pancakes topped with cottage cheese (2 tbsp per pancake), maple syrup (1 tsp per pancake), and a sprinkle of cinnamon.
