WHAT’S FOR A HEALTHY BREAKFAST?
Cottage Cheese Protein Pancakes
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COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
8-10 pancakes
Fluffy, lightly sweet, and packed with protein, these Cottage Cheese Protein Pancakes are the kind of breakfast that comes together fast and fuels you all day! Cottage cheese blends right into the batter, giving the pancakes a soft texture without any protein powder, just simple and easy to find ingredients!
Protein is definitely all over the place in the recipe and health world. I’m honestly not annoyed by that at all. I really do think protein is helpful to the body in so many ways BUT . . . I also think it should taste good. And even though there are a million recipes out there for protein pancakes, I really like this take using good ol’ cottage cheese.
And by the way, another thing I’m not annoyed by is cottage cheese. I know it can be polarizing to some people, but I really enjoy making Cottage Cheese Mac and Cheese, Cottage Cheese Caprese Dip, or even Cottage Cheese Chocolate Mousse. Despite what you may *think* adding cottage cheese to recipes tastes like, most of the time you can’t even tell if it’s done right!
It’s for sure done right in these high protein pancakes. Other protein pancakes can be flat or have weird textures, or they use a protein powder. I love this protein pancake recipe because they are super fluffy, the texture is soft and the protein source is a real food ingredient. I tend to like my pancakes a little bit sweet (shocking) and maple syrup was the trick for these. Super subtle sweetness with an incredible texture. I promise you won’t believe there is cottage cheese in these!
Ingredients You’ll Need
Eggs – These help bind everything together and give the pancakes enough structure to stay fluffy instead of falling flat.
Cottage Cheese – Brings moisture and a serious protein boost, and once it’s mixed in, it melts right into the batter so the pancakes stay smooth and tender without any strange taste.
Maple Syrup – Adds just enough natural sweetness to the batter and gives the pancakes a warm, classic flavor without overpowering them.
Vanilla Extract – Rounds out the flavors and softens the tang from the cottage cheese so everything tastes balanced.
Flour – Makes up the base that holds the batter together and gives the pancakes their classic texture.
Baking Powder – Does the heavy lifting when it comes to lift, helping the pancakes cook up thick and fluffy instead of dense.
Kosher Salt – A small amount makes a big difference by enhancing the overall flavor and keeping the pancakes from tasting flat.
How To Make Protein Pancakes with Cottage Cheese
Prepare the batter: In a large mixing bowl, whisk the eggs, cottage cheese, maple syrup, and vanilla until the mixture looks mostly smooth and well combined. Small bits of cottage cheese are fine and will blend in as the pancakes cook.
Add the dry ingredients: Sprinkle the flour, baking powder, and kosher salt over the wet ingredients, then gently mix just until no dry streaks remain. Stop mixing as soon as the batter comes together to keep the pancakes light and fluffy.
Heat the skillet: Place a large skillet or griddle over medium heat and lightly coat it with nonstick spray or butter. Let the pan heat fully so the pancakes cook evenly and develop a golden outside.
Cook the pancakes: Spoon about ¼ cup of batter onto the hot skillet for each pancake, leaving space between them. Cook for a few minutes until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Keep warm and repeat: Transfer the cooked pancakes to a plate and loosely cover with a kitchen towel while you finish cooking the remaining batter.
Serve and enjoy: Serve right away with extra maple syrup and your favorite toppings, or pair them with fruit, eggs, or bacon. Enjoy!
Tips For Making the Perfect Pancake
Mix the batter gently and stop early so the pancakes stay light and fluffy instead of dense from overworked flour.
Check that your baking powder is fresh because expired baking powder won’t provide enough lift.
Use medium heat rather than high heat so the pancakes cook through evenly without browning too quickly on the outside.
Preheat the skillet fully before adding batter to prevent spreading and uneven coloring on the first batch.
Flip when bubbles form and begin to pop on the surface which signals that the pancake has set enough to turn without tearing.
Avoid flipping more than once since repeated flipping knocks out air and leads to flatter pancakes.
Lightly grease the pan between batches to maintain consistent browning and prevent sticking as the skillet heats up.
Use a measuring cup or scoop for portioning so the pancakes cook at the same rate.
Cover cooked pancakes loosely with a kitchen towel to keep them warm without trapping steam that can make them soggy.
Ways To Customize
Swap the all purpose flour for Bob’s Red Mill Gluten Free One to One Flour to keep the pancakes gluten free without sacrificing structure.
Use almond flour in place of regular flour for a nuttier flavor and a tender crumb.
Replace maple syrup with honey, agave nectar, molasses, white sugar, or corn syrup depending on the sweetness level you want.
Fold fresh or frozen blueberries directly into the batter for juicy flavor throughout each pancake.
Stir in chocolate chips for a sweeter breakfast that still feels balanced.
Add chopped walnuts for crunch.
Sprinkle cinnamon directly into the batter for a simple flavor boost that pairs well with maple syrup flavor.
Storing & Freezing
Storing: Leftovers store well in an airtight container in the refrigerator for up to 4 days. Let the pancakes cool completely before storing so excess moisture does not build up.
Freezing: Allow the pancakes to cool fully, then place 2 to 3 pancakes in a freezer safe bag or container with parchment paper between layers to prevent sticking. Freeze for up to 2 months.
Reheating: For the easiest method, wrap frozen pancakes in a damp paper towel and microwave at 50% power for about 1 minute, checking and repeating until heated through. Pancakes can also be reheated in the toaster for lightly crisp edges or wrapped in foil and warmed in a 350F oven for 4 to 5 minutes.
FAQ
What type of cottage cheese is best for this recipe?
Small curd, full-fat cottage cheese works best because it blends more smoothly into the batter and creates a tender texture without noticeable curds in the finished pancakes.
Do I need to blend the batter to make it smooth?
Blending is not required since whisking breaks down the cottage cheese enough, but using a blender will create an extra smooth batter if that texture is preferred.
Why do my pancakes brown too fast before cooking through?
This typically means the pan is too hot, which causes the outside to cook faster than the center and can leave the middle underdone. Keep the heat medium.
How do I know when the pancakes are ready to flip?
The pancakes are ready when bubbles form on the surface and begin to pop while the edges look set rather than glossy.
Can I make the batter ahead of time and cook later?
The pancakes will be fluffiest when cooked shortly after the batter has rested and the baking powder is active so making ahead is not recommended.
More Pancake Recipes
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Cottage Cheese Protein Pancakes
Super moist and sweet pancakes packed with a ton of protein from my favorite Hiland Dairy Cottage Cheese. Only a few ingredients and easy to make.
Ingredients
4 eggs
1 ½ cups Hiland Dairy Cottage Cheese (I used small curd)
2–3 Tablespoons maple syrup
1 teaspoon pure vanilla extract
¾ cup flour
2 teaspoons baking powder
¼ teaspoon kosher salt
Instructions
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In a large bowl, whisk together the eggs, Hiland Cottage Cheese, maple syrup and vanilla. Whisk until all combined.
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Add the flour, baking powder and salt to the bowl of wet ingredients and then mix again until just combined.
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In a large skillet over medium heat, spray the pan with non stick cooking spray or add butter. Spoon about ¼ cup of batter onto the skillet and cook each side a few minutes each until golden brown.
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Place finished pancakes on a plate and cover with a kitchen towel while you are continuing to cook the remaining batter.
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Serve right away with more maple syrup and your favorite toppings. Enjoy!
Notes
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4 Responses
Very moist thick pancakes, love it. Will make again trying to increase protein in my diet! Thank you
So glad you liked them! Thank you!
Can you blend the cottage cheese?
Absolutely!