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Cottage Cheese Protein Pancakes are fluffy, soft and packed with protein. An easy and healthy breakfast that is splendid for weekday or weekend mornings!
Cottage cheese is a staple ingredient in my house. We eat a lot of it. We eat it as a side for lunch or dinner, we eat it as a snack with fruit or veggies, and we use it as dressing on top of our salads. It's a great way to get in some extra protein when needed. Now, when I told my kids I was making pancakes with cottage cheese, they turned their noses up at me. Can you believe them?! Little did they know they were gonna love them! Plus the kids don't just love them, so does the hubby! If you are worried about texture or taste by adding cottage cheese, don't be. You can't even tell there is cottage cheese in them. They turn out fluffy just like good ole Buttermilk Pancakes do!
Cottage Cheese Protein Pancake Ingredients
- Large Eggs
- Small Curd Cottage Cheese
- Pure Vanilla Extract
- Pure Maple Syrup
- Whole Wheat Flour
- Baking Powder
Best Cottage Cheese to use for Protein Pancakes
The only suggestion I would make is to use small curd cottage cheese. The smaller curds blend into the pancake batter without causing too much of a textural difference compared to pancakes most people are used to. It doesn't matter really what type of cottage cheese you use beyond that. Full fat, low fat, or non fat cottage cheese will work, whatever you preference is. I buy small curd low fat because I personally like that flavor best.
How to Make Easy Cottage Cheese Protein Pancakes
Step 1: Make the Batter
In a large bowl, whisk together the eggs and cottage cheese until very well combined. Then whisk in the vanilla and maple syrup. Next, stir in the whole wheat flour, baking powder, and salt just until it is incorporated. Do not overmix. Let the batter rest for about 5 minutes while you heat up your griddle.
Step 2: Make Pancakes
Preheat a griddle to 350° or heat a frying pan with a little butter over medium heat. Pour ¼ cupful of batter on the griddle. Cook until bubbles start to form and pop, about 2-3 minutes. Then flip the pancakes and cook another 1-2 minutes until golden brown.
Step 3: Serve and Enjoy
Serve the warm pancakes with your favorite toppings.
Why does the pancake batter have to rest?
Letting pancake batter rest is the secret to creating the fluffiest pancakes. It’s a crucial step to avoid getting rubbery and gummy cakes, along with not overmixing. The baking powder in the batter creates air pockets while resting, resulting in the fluffiest pancakes imaginable. This is not a step you want to skip.
Topping Variations for Cottage Cheese Pancakes
- Homemade Granola with Honey Drizzle
- Pure Maple Syrup
- Sliced Bananas and Cinnamon
- Peanut Butter & Jelly
- Applesauce and Cinnamon
- Greek Yogurt and Honey
- Fresh or Frozen Berries
How to Freeze Leftover Cottage Cheese Pancakes
To freeze pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper in between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight. Use the microwave to reheat the pancakes or oven on low heat to reheat them.
More Delicious Breakfast Recipes
- Chocolate Chip Breakfast Cookies
- Pumpkin Pancakes
- Favorite French Toast
- Whole Wheat Banana Pancakes
- Freezer Breakfast Sandwiches
- Banana Belgian Waffles
- Ham & Cheese Mini Frittatas
- Instant Pot Brown Sugar Oatmeal
- Sheet Pan Pancakes
- Tator Tot Egg Bake
Give this delicious, healthy and easy recipe for Cottage Cheese Protein Pancakes a try and let me know what your favorite topping is in the comments below along with a star rating, please! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Cottage Cheese Protein Pancakes
- In a large bowl, whisk together the eggs and cottage cheese until well blended.
- Whisk in vanilla extract and maple syrup.
- Stir in whole wheat flour, baking powder and salt just until incorporated.
- Let batter rest for 5 minutes while griddle or pan heats.
- Heat griddle to 350° or a frying pan with a little butter over medium heat.
- Pour ¼ cupfuls of batter onto griddle. Let cook for 2-3 minutes until bubbles start to form and pop on top of the pancakes.
- Flip pancakes and cook another 1-2 minutes until golden brown.
- Serve warm with favorite toppings.