Fluffy Cottage Cheese Pancakes (Printable)

Fluffy, protein-packed pancakes made with blended cottage cheese for a healthy breakfast in 25 minutes.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup low-fat or full-fat cottage cheese
02 - 2 large eggs
03 - 1/4 cup dairy or unsweetened plant-based milk

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# How To Make It:

01 - Combine cottage cheese, eggs, milk, maple syrup or honey, and vanilla extract in a blender. Process until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse briefly until just combined, scraping the sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes.
05 - Turn pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
06 - Serve warm topped with fresh berries, Greek yogurt, nut butter, or extra maple syrup as desired.

# Expert Suggestions:

01 -
  • You get that fluffy diner pancake texture without the post-breakfast sugar crash
  • The batter comes together in 60 seconds flat—no separate bowls or manual whisking required
02 -
  • Over-blending the dry ingredients makes pancakes tough—pulse just until the flour disappears
  • These bubbles differently than regular pancakes, so trust the set edges more than the bubble size
03 -
  • Let the batter rest 5 minutes while the pan heats—this produces the most consistent texture
  • Room temperature ingredients blend smoother and create lighter pancakes
Go Back