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A stack of cottage cheese pancakes topped with fresh blueberries and raspberries, drizzled with syrup, on a white plate. A bowl of berries and a white mug are in the background.
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4.97 from 30 votes

Cottage Cheese Pancakes

These Cottage Cheese Pancakes are soft and fluffy on the inside with slightly crispy edges and over 20 grams of protein per serving — all for just $1.38. Made with simple pantry ingredients and ready in under 30 minutes. My family now requests these over regular pancakes every single weekend and my college boys especially love them for the protein boost.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Carrie Barnard
Cost: $2.75, $1.38 per Servings

Ingredients

  • ½ cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 cup Full Fat Cottage Cheese
  • 2 Large Eggs
  • 1 Tablespoon Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Milk
  • Maple Syrup for serving

Instructions

  • In a large mixing bowl, stir together ½ cup all-purpose flour and 1 teaspoon baking powder. Set aside.
  • Add 1 cup full fat cottage cheese, 2 large eggs, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract to a blender or food processor. Blend until smooth and fully combined.
  • Pour the cottage cheese mixture into the flour mixture and stir until combined.
  • Slowly stir in 2 tablespoons milk until the batter reaches an easy-to-pour consistency.
  • Preheat a griddle or large skillet over medium heat and spray with non-stick spray.
  • Use a ¼-cup measuring cup to scoop and pour the batter onto the pan in circular shapes. The batter will be thick.
  • Cook the pancakes until bubbles begin to form on top and the edges start to set.
  • Flip the pancakes and cook for an additional 2–3 minutes, until fully cooked through.
  • Serve warm with maple syrup and enjoy!

Video

Notes

This recipe makes approximately 6-8 pancakes.   
You may or may not need all the milk in this recipe. Watch the batter closely when it’s added in and just stir until it’s an easy pourable consistency.  Also, you can use almond milk or heavy cream instead of the milk in this recipe.  
Refrigerate any leftover pancakes in an airtight container for up to 1 week or freeze in a freezer bag for up to 3 months.

Nutrition

Calories: 318kcal | Carbohydrates: 35g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 612mg | Potassium: 229mg | Fiber: 1g | Sugar: 10g | Vitamin A: 409IU | Calcium: 253mg | Iron: 3mg
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