Go Back
tall stack of high protein cottage cheese pancakes

High Protein Cottage Cheese Pancakes

These high protein cottage cheese pancakes are fluffy, filling, and easy to make. They’re lightly crisp outside, soft inside, and perfect for breakfast or meal prep. No blender needed. Just simple ingredients and great texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat
  • 2 large eggs
  • ½ cup rolled oats or oat flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon honey or maple syrup optional
  • ½ teaspoon vanilla extract optional
  • Butter or oil for cooking

Method
 

  1. Add cottage cheese and eggs to a mixing bowl.
  2. Mash with a fork until mostly smooth. Small curds are fine.
  3. Add oats, baking powder, salt, and optional honey or vanilla.
  4. Mix until combined. Batter should be thick but spoonable.
  5. Let the batter rest for 5 minutes so the oats soften.
  6. Heat a non-stick pan over medium heat and lightly grease it.
  7. Scoop small portions of batter onto the pan.
  8. Cook until bubbles form and edges look set, about 2–3 minutes.
  9. Flip gently and cook another 2 minutes until golden.
  10. Serve warm with your favorite toppings.

Notes

  • Don’t cook on high heat. Medium works best.
  • If batter feels too thick, add a splash of milk.
  • These pancakes freeze well and reheat nicely in a pan or toaster.
  • Full-fat cottage cheese gives the softest texture, but low-fat still works.