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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
Cottage Cheese Pancakes
Print Pin
Servings
8 servings
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Recipe contributed by: Natalya Drozhzhin
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
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
US Units – Metric
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.
Note:
This recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake. The full recipe yields ~16 pancakes.
Nutrition Facts
Cottage Cheese Pancakes
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 90mg30%
Sodium 215mg9%
Potassium 251mg7%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
Vitamin A 189IU4%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 22, 2020
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DianeJun 25, 2024 Does anyone know if these can be made with gluten free flour/
Natalya DrozhzhinJun 25, 2024 Hey Diane, While I have not personally tried them gluten free, others have reported great results! I hope you give it a try!
4waystoyummyJun 24, 2024 Delish! I think they would be really delicious with a fruit sauce....like strawberry or mango! These reminded me a bit of the cottage cheese noodles my mother made when I was little. Thank you!
Natalya DrozhzhinJun 25, 2024 I'm thrilled to hear that the dish brought back fond memories for you. A fruit sauce sounds like an amazing idea – strawberry or mango would add a wonderful burst of freshness and sweetness. Enjoy!
JuliaJun 24, 2024 Sooo tasty! I meal prepped this tonight but snagged one before packing the rest 😜
How do you like to reheat these in a microwave? Monday mornings go by too fast! LOLNatalya DrozhzhinJun 24, 2024 I'm glad you enjoyed them! For reheating in the microwave, I suggest placing a damp paper towel over the pancakes to retain moisture and prevent them from drying out. Heat them in 20-30 second intervals until warmed through. It's a quick and easy way to enjoy them on busy mornings! Enjoy your meal prep!
BarbaraJun 23, 2024 A+ in my book. I was really amazed how good the cottage cheese tasted. Diabetic friendly.
Natalya DrozhzhinJun 24, 2024 I'm thrilled to hear you loved the cottage cheese pancakes! It's wonderful that they turned out so tasty and are diabetic-friendly too. Thanks for sharing your feedback!
ericaJun 23, 2024 So good, so easy, thank you! I blended the cottage cheese because I only had large-curd and figured my kid would object. Batter was super thick so I thinned with a bit of milk and they were perfect. I used a regular pan (not nonstick) and butter and they came out perfectly. I'm commenting here so folks know they can make these w/o seed oil and nonstick pans. Thanks!
Natalya DrozhzhinJun 24, 2024 Hey Erica, Blending the cottage cheese is a great idea, especially for picky eaters. I'm glad the milk helped with the thick batter, and it's fantastic to know they turned out perfectly even without a nonstick pan and oil. Your tips will definitely help others. Thanks for sharing. 🙂
TallyMomJun 22, 2024 Yum! I added just a little goat milk to thin them out a bit and subbed honey for the sugar, but these were amazing. I also added blueberries. Best pancakes ever!
Natalya DrozhzhinJun 24, 2024 I'm so glad you enjoyed the pancakes! Your adjustments sound delicious — goat milk, honey, and blueberries are wonderful additions. Thanks for sharing your tweaks! 🙂
CaraJun 17, 2024 Different and enjoyed the melty bits. My 3 year old helped make them and had fun. I added a bit of nutmeg and I missed some of the eggshell from my little egg cracker. Surprise crunch bits! Ewww, lol
Natalya DrozhzhinJun 17, 2024 LOL! I love this! As long as your 3 year old had fun and helped make yummy pancakes - totally worth the little crunchy bits lol 🙂 Next time have them crack it into a separate little bowl to check for any egg shells.
KateJun 11, 2024 SO GOOD!! Made these with gluten free flour and even my very picky daughter liked them!! Win for the both of us!! Thanks for the great recipe! ♥️
Natalya DrozhzhinJun 11, 2024 Hey Kate, I'm thrilled your daughter loves these pancakes! Thanks for sharing.
ShaneJun 3, 2024 Love the recipe! I’ve made this too many times to count. I use it as meal prep breakfast. I found this does take a bit of time to cook all the pancakes. Have you ever tried to make it on a sheet pan in the oven? Just trying to figure out a way to cook them faster without buying a griddle or bigger pan.
Natalya DrozhzhinJun 3, 2024 Hey Shane, I'm so glad you enjoy these pancakes! I have not tried baking them in the oven yet. I usually use two large skillets or a griddle if I want to cook more at once.
Julie KJun 2, 2024 These are delicious. My two boys loved them!! Could you substitute almond flour for regular flour?
Thanks
JulieNatalya DrozhzhinJun 2, 2024 Hey Julie, I personally have not tried it, but readers have and shared their success with using almond flour. You can totally try it!
JaidenMay 24, 2024 I love these pancakes for meal prep! They make for a super easy, high protein breakfast, especially with a newborn keeping me busy. I substitute coconut sugar for sugar, avocado oil for canola oil and I fry them in bacon fat. Then I top them with mixed berries and a touch of maple syrup. They are delicious!
Natalya DrozhzhinMay 24, 2024 Pancakes rich in protein are such a win! I'm so glad you love them. Btw, the canola oil is for frying, it doesn't go into the batter. So if you're frying them in bacon fat, there's no need for the avocado oil! 🙂
JessJun 21, 2024 Ya I put the oil in the batter as well…I didn’t expect to need to be told to cook them with oil so assumed it went into the batter. Using the batter tomorrow. Hopefully it still turns out ok. Is there anything you’d recommend adding to fix this?
Natalya DrozhzhinJun 24, 2024 Adding the oil to the batter should be fine, they'll still taste great! However, if the batter seems too runny, you could add a bit more flour to thicken it up. Enjoy your pancakes, and let me know how they turn out! 🙂
SuzetteMay 20, 2024 My 9 year old daughter ( the pickiest eater I know) loved them. My mom and 3 year old also 100% approved. I’m printing and definitely adding to regular meal circulation. We just had them for dinner. I used whole wheat flour …. Amazing!!!!!!
Natalya DrozhzhinMay 21, 2024 When the family loves it, everyone wins! Thank you for sharing Suzette!
SonnieMay 20, 2024 I want to try these. Can left overs be frozen?
Natalya DrozhzhinMay 21, 2024 Hey Sonnie, Leftovers can be frozen up to three months. Details can be found under the "Storing Cottage Cheese Pancakes" section in the blog. Enjoy! 🙂
ZoeMay 12, 2024 Delicious! I added the oil to the batter and next time I'll add a tsp of cinnamon.
Natalya DrozhzhinMay 13, 2024 Thanks for sharing your feedback Zoe. Enjoy! 🙂
JenMay 4, 2024 I absolutely LOVE these pancakes! My husband does too 🙂 I never expected them to be so full of protein and so light and fluffy lol
Some folks had problems with sticking so here's what I do: I add 2tbsp melted butter/oil to the batter instead of frying them in oil. (You could add more but I find this good for me.) Also, if you add a few tsp of butter to a nonstick skillet, let it melt and smear it around and then wipe it out completely your pancakes will be perfectly browned from the first try.
Thank you so much for this recipe! I will be using it forever 🥰
Natalya DrozhzhinMay 6, 2024 Hey Jen, So glad you love them as much as we do! Thanks for sharing your tips and feedback!
EboniApr 29, 2024 I hate the texture of cottage cheese. I didn’t know what to expect from these but I was excited to try high protein pancakes without protein powder. Wow. Didn’t imagine I’d enjoy these so much. So glad I ran across this recipes. Will be making these frequently. Thank you!
Natalya DrozhzhinApr 30, 2024 Thank you for sharing Eboni! So glad you gave the recipe a try and enjoyed it.
Laura M.Apr 28, 2024 Amazing recipe-simple-tasty-reminds me of a crumpet.Thank you for sharing!!Definitely a keeper!!!
Natalya DrozhzhinApr 29, 2024 So happy you love these pancakes Laura. Thanks for sharing! 🙂
skkApr 14, 2024 My kids do not like the texture of cottage cheese, can I blend the cottage cheese first for a smoother texture?
Natalya DrozhzhinApr 15, 2024 Hey, You totally can! Enjoy!
LindsayApr 6, 2024 Delicious and easy ! Will be adding to our rotation
Natalya DrozhzhinApr 8, 2024 I'm so happy this will be on rotation! Enjoy!
TonyaMar 29, 2024 Not a pancake lover so made them first as pancakes to try and then made them in my DASH to make mini waffles! SO GOOD! And didn’t have to use the oil, just spray!! Yummy and a perfect waffle!
Natalya DrozhzhinMar 29, 2024 So happy you love these Tonya! Mini waffles are such a great idea!
ReneeMar 29, 2024 Has anyone had luck cooking these with butter? I tried this morning and they stuck soooo bad to the point they weren’t even flippable/edible. Such a bummer.
Natalya DrozhzhinMar 29, 2024 Hey Renee, I prefer frying these in oil, but butter works too. I would recommend a nonstick pan, lots of melted butter and lower heat. I hope this helps.
ericaJun 23, 2024 I had good luck w butter!
Katharina M. SoltMar 24, 2024 I freeze two batches. I thaw 30 secs. in the microwave then pop in the toaster for the crispiest. Sometimes it's better then fresh. Thank you for this recipe.
Natalya DrozhzhinMar 25, 2024 That's such a great tip Katharina. Thanks for sharing!
TriciaMar 10, 2024 Love these so much!! Easy to make and delicious!
Natalya DrozhzhinMar 11, 2024 They're a favorite in our household too! Thanks for sharing your feedback! 🙂
julie dunnMar 9, 2024 Fabulous! Great recipe!
Natalya DrozhzhinMar 11, 2024 Thank you Julie! I hope you enjoy these pancakes on repeat!
Jessica LiMar 8, 2024 Okay but these are like sooo fire, eggs, milk, whey protein, cottage cheese!!! Protein lover over here and I am very satisfied!!! This was a great recipe thank you!!
Natalya DrozhzhinMar 8, 2024 We all could use a little more protein, so I'm glad you appreciate this recipe! Thanks for sharing Jessica.
JennaMar 8, 2024 Oh these have just been added to the rotation! My one year old (20m) is not the best eater and he is devouring these pancakes and I am so happy about it!!! They are delicious. They’re creamy and fluffy, a little salty and sweet. Absolutely perfect. And even better that they’re one bowl!! Love these so much! Thank you!!!
Natalya DrozhzhinMar 8, 2024 Hey Jenna, I appreciate your enthusiasm! I'm glad you and your child are enjoying these lovely pancakes! 🙂
AdrianaMar 7, 2024 The recipe calls for 1 tablespoon of baking powder. Is it really that much? The texture was perfect but they tasted to baking powder. Just wondering if it should be a teaspoon rather than tablespoon.
Natalya DrozhzhinMar 8, 2024 Hey Adriana, I use a full tablespoon of baking powder, and don't taste it in the pancakes. Perhaps try sifting it with the flour next time to make sure it's not clumpy and fully incorporated. Let me know if you experience the same issue again.
FrancisMar 7, 2024 Made this yesterday 3/5/24 for my kids breakfast and they loved it. I cut the recipe in half since it was just for them two. Thank you for sharing. I’ll be making this often since it’s easy and quick to make before school 🥰
Natalya DrozhzhinMar 7, 2024 Thanks for sharing Francis! Making food quick and simple is what we try to do. It's a bonus when the kids love it too!
KatMar 6, 2024 Can these be frozen?
Natalya DrozhzhinMar 6, 2024 Hey Kat, They can be frozen up to three months. You can find more details in the blog post under storage section. 🙂
HollyMar 2, 2024 These were a hit! Blended cottage cheese and eggs in food processor, then hand mixed in the rest of the ingredients using GF Measure for Measure flour. Made the mistake of adding the canola oil into the batter (oops!) and they came out GREAT (though maybe a bit less healthy). This is a keeper! Thank you for sharing!
Natalya DrozhzhinMar 4, 2024 I'm happy to hear that they turned out so well for you even with adding the oil into the batter! Thanks for sharing!
