I know there are lots of protein pancake recipes floating around in the world, but I would like to nominate this one for one of the best. Adding my favorite Hiland Dairy Cottage Cheese makes these pancakes super moist, super fluffy, and a great base for flavors. Plus cottage cheese adds a ton of protein which will keep you full for a long time.
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. You won’t believe there is cottage cheese in these!
My number one goal in cooking is to make something that tastes good. Anything else comes in second place. With these Protein Pancakes, not only do they taste absolutely incredible but they are packed with protein.
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 from good old cottage cheese.
Easy to make, a little sweet, freeze well, lower carb and protein packed.
Here are my tips for making the perfect pancake (cottage cheese protein pancake or not).
– Don’t overmix. The less you mix the batter, the fluffier your pancakes will be.
– Check how fresh your baking powder is.
– Let the batter rest for about 10 minutes before placing the batter in the pan.
– Don’t let your pan get too hot. A solid medium heat is the key to golden brown outside and fluffy outside.
– It’s time to flip the pancake when you see the bubbles forming in the batter start popping.
– Avoid flipping the pancake more than once
Maple Syrup Substitutions- You can use honey, molasses, Agave Nectar, white sugar, or corn syrup.
Add-Ins– So many options for delicious ingredients to add into the Cottage Cheese Pancakes. My favorites are: blueberries, chocolate chips, walnuts, strawberries, apples, cinnamon
I like to keep it simple with what I serve with the Cottage Cheese Pancakes. Fruit, scrambled eggs, bacon, sausage.
My favorite is to throw some fruit and syrup on top and get a big forkful of the cottage cheese pancakes, strawberries and blueberries all covered in syrup in one tasty bite.
These pancakes freeze really well and I love making a batch on. Sunday to heat up for a quick breakfast on busy mornings.
To freeze: Leet the pancakes cool completely. Then I place 2-3 pancakes in a freezer safe bag.
To reheat: My favorite easy way to reheat pancakes on those busy mornings is to take the frozen pancakes, wrap them in a damp paper towel and heat them in the microwave for 1 minute at 50%. Check them and repeat until warm.
Other great reheating methods are in the toaster or wrap in foil and place in the oven at 350 degrees for 4-5 minutes.
My tried and true easy mom method is the microwave. Nothing fancy.
Check out the Protein Pancakes with Cottage Cheese recipe below plus the video and let me know what you think!
Also, be sure to head to the Hiland Dairy website for more delicious recipes and coupons for my favorite products.
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.
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
In a large bowl, whisk together the eggs, Hiland Cottage Cheese, maple syrup and vanilla. Whisk until all combined.
Add the flour, baking powder and salt to the bowl of wet ingredients and then mix again until just combined.
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.
Place finished pancakes on a plate and cover with a kitchen towel while you are continuing to cook the remaining batter.
Serve right away with more maple syrup and your favorite toppings. Enjoy!