Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Cottage Cheese Pancakes are one of the best quick breakfasts to keep in your toolbelt. You might not have the best impression of cottage cheese, but trust me, this recipe is going to change your mind about these yummy curds forever!
Cooking with cottage cheese is a habit in our home. It ups the protein content and makes for perfect dessert fillings. If you enjoy this recipe, try your hand at making our amazing cottage cheese buns.
Cottage Cheese Pancakes Video
Tips for Making Cottage Cheese Pancakes
- Keep reapplying oil. Use canola oil, light olive oil or even coconut oil to fry up your pancakes. Just make sure to keep reapplying between pancakes to prevent sticking.
- Not all curds are created equal. You can use non-fat, low-fat or full-fat cottage cheese. Just make sure to purchase a cottage cheese with small curds. This style makes for the most consistent pancake batter and is the easiest to mix.
- Flour, flour, flour. Whole wheat, all-purpose or oatmeal flour will work great.
- Use a non-Stick Pan. Even though you are going to be sure to reapply cooking oil in between adding pancake batter, it is best to also use a non-stick pan.
- Cook on medium heat. Resist cranking up the heat to cook your pancakes faster! Medium-heat ensures they won’t burn and come out a perfect brown color.
- Keep it consistent. Use an ice cream scoop or large spoon to measure out the same sized pancakes. About ⅓ cup of batter per pancake will do.
- Keep it chunky or blend it up. It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.
How to Serve Cottage Cheese Pancakes
Serve Cottage Cheese Pancakes the way you would regular. A nice drizzle of maple syrup or warmed honey is welcome. You can also top your pancakes with fresh or stewed fruits. Just make sure you have a cup of warm coffee to wash your pancakes down with!
Make Cottage Cheese Pancake Dough in Advance
The best thing about these pancakes is the crispy edges! Make them right before serving for the best texture and results. However, if you want to prepare the batter early, go right on ahead! Refrigerate the dough in a bowl and keep the bowl covered to prevent the top from drying up.
Storing Cottage Cheese Pancakes
If you are lucky enough to have leftovers, here is how to store and reheat them:
- Refrigerating: Refrigerate leftovers for up to three days stored in an airtight container. Reheat them in the microwave or with a bit of oil in a skillet.
- Freezing: Layer pancakes in between layers of wax paper in an airtight container. They can be frozen for up to 3 months. Reheat them in a skillet with a bit of oil until crispy on the outside and melty on the inside.
Other Breakfast Recipes
Breakfast is the most important meal of the day! Here are some Momsdish favorites:
- Egg Bites – These low-carb breakfast bites can be customized with any filling you like and are perfect for a quick weekday breakfast.
- Donut Recipe – Because homemade is always better!
- Breakfast Quiche – Quiche is sure to impress at your next brunch gathering.
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
Recipe
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
- 1/4 cup canola oil for frying
Instructions
- Combine all ingredients in the following order – cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
- Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
- Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.
This recipe is outstanding! Finally a yummy fluffy protein packed pancake. Kid and adult approved!
I'm so glad the pancakes were a hit with both the kids and adults. Fluffy and protein-packed is a winning combo —happy you enjoyed them!
Amazing recipe, just made them exactly as in your recipe. I won't be making pancakes any other way. Thank you.
Thank you so much! I'm thrilled you enjoyed the recipe and that it’s become your go-to for pancakes. That means a lot!
Can you add sourdough discard to the cottage cheese pancake batter? If so, how much should I add to the batter?
Hey Erika, I have not tested sourdough discard in cottage cheese pancakes. If you try it, I'd add about 1/4 - 1/2 cup of sourdough discard. The texture may change, so I'm unsure how fluffy or thin the batter will be. Please report back if you experiment!
Thanks, I'll give it a try and let you know how it goes.
Too much baking soda, it became bitter
1 tablespoon? Wayyy too much
Hey Hazel, Do you mean baking powder? This recipe doesn't call for baking soda. Is that what you used?
Have made these in the past and they’ve turned out fabulously!
I didn’t have any eggs so decided to try them with banana and chia seed eggs today. The flavour was still great, but the texture was too gooey for me, almost tasted like they were still raw despite cooking for longer than I normally would. I used 1/2cup mashed banana and 2 chia ‘eggs’.
Next time I’ll just go to the store for eggs!
Thanks for sharing with us. It's good to know what works and doesn't work for egg substitutes. I'm sure many will find this info useful!
I discovered this recipe a few years ago and have been making/freezing them ever since. I do make a few changes to the original. I don't like cottage cheese (especially the texture,) but I appreciate the protein content, so I use a food processor to get rid of the lumps.
My preference is to process full fat 4% cottage cheese, the eggs and double the amount of vanilla. I add white whole wheat flour, sugar and baking powder and pulse to combine. I use a 1/4 cup scoop and cook at 325F on a non-stick electric griddle. I never add aditional oil as iI don't find it necessary.
Were I using a lower fat version, I'd add 1 tablespoon neutral oil to the batter.
I usually have a batch of these in the freezer. I separate them with squares of parchment and either pull the night before or first thing in the morning and simply reheat in the microwave at 50% power until heated through.
Hi Patricia, I love how youa dopted the recipe to your own preference. I always encourage people to do that because we all have such a different demands with food. I like your tip for freezing, I think it will help so many people. Thanks for taking the time to share this feedback!
Delicious! I made with with barley flowers same amount and followed the recipe as is and came out perfect. The initial recipe states 1tbs that should be 1tsp.
Hi Tomas, I love reading this feedback. its helpful to know that other types of flour also works just as well. Thank you for taking the time to share this feedback with us.
Thank you for these "healthy" version of pancakes, one of my favourite foods. I had all but given up my buttermilk pancakes--now I think I can enjoy more often. Only difference, is that I cooked using butter. Delicious! Next time will add blueberries. I'll be trying your other cheese recipes!!
You're so welcome! I'm thrilled you enjoyed the "healthy" pancakes—it's always great to find a way to enjoy old favorites more often. Thank you for your kind words, and I can't wait to hear how you like the other recipes. Happy cooking!
These look great! Is there an egg substitute that would work well? My little one has an egg allergy
Hey Chelsea, I have not experimented with egg substitutes, so I am not very helpful with great suggestions. If you try something, please let us know!
I have been craving pancakes but trying so reduce carbs and add protein. This recipe was PERFECT! I halved it and added an extra egg. They came out just right. I also used avocado oil. Than you so much for this delicious recipe! My new go to.
Thank you for your kind words! I'm so glad this recipe hit the spot for your cravings and fits your goals. It's awesome to hear this is now your go-to.
That was delicious. But my serving was 7 pancakes (from total 13)... Hahah, thanks for this recipe
😄 So glad you loved the recipe. Next time, you might have to make a double batch to share (or not!).
These pancakes are so delicious and very easy to make. Game changer for sure
Thank you so much! I'm thrilled you loved the pancakes! 🎉 They're definitely a favorite around here.
Wow! Great texture, filling, tasty.
Hi Terri, I am so happy to hear this! 🙂 Thanks for the feedback.
Made these using whole wheat flour and only 1 tsp maple syrup instead of the sugar. Added blueberries to the batter and they were delish! I’ve tried a different recipe but it called for putting the ingredients in a blender. This version eliminates that step!!!
Hey Linda, Thanks for sharing your tweaks, and I'm so happy to hear they worked out beautifully for you! I hope you enjoy them many more times.
These were awesome and is my new go to pancake recipe.
I'm so glad they turned out awesome! It's always great to find a go-to recipe that works perfectly. Enjoy your pancakes!
Omg the pancakes were fabulous. I only had cottage cheese with chives so I omitted the sugar and vanilla and tasted great!
That sounds amazing! Using cottage cheese with chives was such a creative twist -I love a savory pancake too! I'm glad they turned out so well!
These are fabulous! I do my own little spin on them.
Can extra pancake be frozen or reheated?
So glad you enjoyed these pancakes! Leftovers can be stored in fridge up to three days and reheated on the stove, or frozen up to three months.
My family LOVES these! We use fat free cottage cheese and blend it so it’s smooth and then we just heat up our stainless steel skillet so it’s good and hot and they come out fluffy and delish! They don’t stick at all even with no oil.
That sounds amazing! Heating up the stainless steel skillet well before cooking is such a smart move to prevent sticking, especially without using oil. It’s impressive how fluffy they come out with your method—thanks for sharing this healthier, oil-free twist! I'm sure others will find this helpful too.
I was unsure about cottage cheese in pancakes but these turned out great with some chocolate chips.
I'm glad you gave these a try and happy to hear they turned out great! 🙂
The BEST pancake recipe!! And I've had a lot of different ones.
I'm so happy to hear you think so too! I hope you enjoy them many more times!
I absolutely love homemade pancakes but wanted to change it up with protein pancakes (sans protein powder). These were yummy. I made half a batch and added 1.5tsp of vanilla extract, 1/2tsp cinnamon, and a splash of milk. I blended everything (but the flour) in a food processor for the smooth consistency and added it to Einkhorn AP flour. I also used butter in lieu of canola oil. I got ~8 pancakes (larger than the the photo) ! The first few were rather soft in the middle but a hotter pan yielded a better texture. I found them to be a little salty (thanks to the cottage cheese) but they were perfect with cut strawberries, a drizzle of PB, and maple syrup. Will def make these again - thanks for the recipe!
Thank you so much for sharing your experience and detailed adjustments. Your toppings sound like the perfect finishing touch with the fresh strawberries, peanut butter, and maple syrup. So happy you enjoyed the recipe and made it your own.
Delicious! Made a half batch as written and added a smudge of cinnamon to the batter. Cooked on very low heat and blended the eggs and cheese in a bullet first. So easy so good. Will def save and make again soon!’
I'm so glad you loved it! I hope you enjoy it many more times. 🙂
These are excellent. I used Good Culture Cottage Cheese and whole wheat flour. I blended ingredients in order with a low powered food processor. The result was incredible pancakes full of protein. I could not be more pleased.
I'm so glad they were a hit! Thanks for sharing with us Alisha.
I think the tablespoon of baking powder made them way too bitter. I’m going to try 1-2 teaspoons instead
Other than that, they were pretty easy to make and the fam ate them
The recipe says 1 teaspoon not 1 tablespoon?
Hey Samantha, Hmm, there shouldn't be a bitter taste, but it's unfortunate it turned out like that. Next time, you can try less baking powder and see if that makes a difference. Let me know how they work out!
These are delicious!! I’m new to cottage cheese and trying to find ways to hide it in my breakfast so thank you for this!! I also eat gluten free so I substituted measure for measure gluten free flour!! How many pancakes are accounted for in the nutritional chart?
Thanks so much! I'm glad you're enjoying the recipe! 😊 It's great to hear the gluten-free substitution worked well for you too! As for the nutritional chart, this recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake, and the full recipe yields around 16 pancakes. Enjoy!
This was a waste of time and ingredients. I prepared them to the letter, and after 4 attempts I threw the mixture in the trash.
I’m sorry the recipe didn’t work out for you — that’s frustrating, especially after all the effort. Small factors like pan temperature or the type of cottage cheese, or flour can make a difference. If you’d like, I’m happy to help troubleshoot so it works better next time. Thanks for giving it a try!
OH MY, I just made a full recipe of these, and wow are they fluffy and light and the taste with a tiny drizzle of maple syrup made it divine.
Thank you so much for your site and this recipe. I used Cassava flour. I was looking for something new for breakfast other just an egg or smoothie with protein powder.
I am off to find something else new to make and sign up for email notices for new recipes.
Hey Jan, I’m so happy to hear that you loved the recipe! 😊 I’m thrilled it turned out so fluffy and light for you. Thank you for your kind words and for signing up for the email notices — I can’t wait for you to try more recipes!
They really fell apart and did not cook correctly.
Hey Emily, I'm sorry to hear the pancakes didn't turn out as expected! A couple of reasons come to mind why this might happen. If the batter is too wet, (some cottage cheeses have more liquid than others) it can cause the pancakes to fall apart. Try adding a bit more flour to thicken the batter. Or, it could be the flipping technique. Wait until you see bubbles forming on the surface and the edges start to firm up before flipping. I hope this helps, and let me know if they work out better next time!
Hi just tried them and I love them!! Hoping my grandkids will like them too. I only made 3 so can i refrigerate the remaining batter for tomorrow ? Thanks
Hey Daphne, You sure can! I hope your grandkids love them as much as you do!
I buzzed mine in mini food chopper to eliminate any sign of cottage cheese. Yes you will need to be patient as these take longer and are delicate. They were great! I used Chock zero maple syrup and my granddaughter had regular syrup. Honestly I doubt anyone who know they had cottage cheese in them. I'm a diabetic and make pancakes for my family but I never eat any. This was a treat. Loaded with protein from the eggs, cottage cheese, and I used almond flour. A nice nutter texture too. I added cinnamon too.
I'm thrilled you enjoyed these pancakes. It’s wonderful that you found a way to make them diabetic-friendly without sacrificing flavor. Adding almond flour for that nutty texture and a touch of cinnamon sounds perfect! Thanks for taking the time to share your adaptations!