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Fluffy High-Protein Cottage Cheese Pancakes

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These fluffy high-protein cottage cheese pancakes are a wholesome breakfast option that is light, filling, and easy to make with simple pantry staples. They offer a subtle tang from cottage cheese and hold together well for a satisfying meal.

Ingredients

Scale
  • 1 cup small-curd cottage cheese, well-drained
  • 3 large eggs, room temperature
  • 3/4 cup all-purpose flour (can substitute half with whole wheat flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (any kind, dairy or plant-based)
  • 1–2 tablespoons honey, maple syrup, or sugar (optional)
  • Butter or oil for cooking

Instructions

  1. Drain 1 cup of small-curd cottage cheese in a fine mesh strainer for 5-10 minutes to remove excess liquid.
  2. Optional: Pulse the drained cottage cheese in a blender or food processor briefly until creamy but not completely pureed. Alternatively, stir to break lumps.
  3. In a medium bowl, whisk together 3 large eggs, the cottage cheese, 1 teaspoon vanilla extract, and 1/4 cup milk until combined. Add sweetener if desired.
  4. In a separate bowl, sift or whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. The batter will be thick and slightly lumpy.
  6. Preheat a non-stick skillet or griddle over medium heat and brush lightly with melted butter or oil.
  7. Spoon about 1/4 cup of batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a warm plate and tent loosely with foil to keep warm while finishing the batch.
  10. Serve immediately with your favorite toppings.

Notes

Blend cottage cheese lightly for a smoother batter without losing curds. Avoid overmixing to keep pancakes fluffy. Preheat pan properly and wait for bubbles before flipping. Keep cooked pancakes warm in a 200°F oven if needed. For gluten-free, substitute almond flour. For dairy-free, use plant-based yogurt and non-dairy milk.

Nutrition

Keywords: cottage cheese pancakes, high protein pancakes, fluffy pancakes, healthy breakfast, easy pancake recipe, protein breakfast

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