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Mix up your breakfast routine with these fantastic, protein-packed Cottage Cheese Pancakes. Made with just a few simple ingredients, this cheese pancakes recipe features a crisp exterior and a soft center, adding a delicious twist to the classics!
Cottage cheese is all the rage lately, and it’s easy to see why! It’s packed with protein and seamlessly blends into sweet and savory recipes. From cottage cheese ice cream to cottage cheese stuffed chicken and now these exciting cottage cheese pancakes, I’m on a roll!
Regular pancakes are great, but with their crispy edges and a melty, subtly cheesy middle packed with flavor, this cottage cheese pancakes recipe is pretty amazing. Infused with a lemony zest and sprinkled with poppy seeds, they’ll become your new go-to breakfast recipe!
Why This Recipe Works
- Quick. With a handful of simple ingredients, these fluffy pancakes are easy to make and will be ready in 30 minutes or less.
- Texture. My favorite thing about these flapjacks is their crisp edges that create the perfect contrast to the melty cottage cheese center.
- Good for ya. They clock in at 22 grams of protein per serving. It’s like protein oatmeal on a fork!
- Kids love them. These cheese pancakes are a delicious, fun, and different breakfast option, and my girls ask for them all the time.
Ingredients You’ll Need
To whip up a stack of these nutritious pancakes, you’ll stick to the classic pancake ingredients, with cottage cheese stepping in as the novel addition.
- Small curd cottage cheese: For fluffier pancakes, I recommend using full fat cottage cheese.
- Eggs: You’ll need 4 large eggs. Room temperature eggs whisk more easily.
- Sugar: Granulated sugar to sweeten them up a bit.
- Vanilla: You could use a bit of almond extract here instead of (or in addition to) vanilla.
- Lemon juice: Orange juice would also do the trick.
- All-Purpose Flour: You could also use a 1:1 gluten free flour, wheat flour, or oat flour instead. Almond flour pancakes also work.
- Baking powder: Important for creating airy pancakes with a tender texture.
- Poppy seeds: Feel free to leave them out, but they add a little bite to these citrusy flapjacks.
How to Make Cottage Cheese Pancakes
Get your whisks and blenders ready! This cottage cheese pancakes recipe makes a good-for-you pancake with crispy edges and a fluffy center. Follow the step-by-step photos to make your own, asap.
- Make the pancake batter. In a large bowl, whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice, and then mix in the flour, baking powder, and poppy seeds. Alternatively, you can add the ingredients to a blender and pulse until smooth.
- Rest. Allow the batter to rest for 5 minutes.
- Cook the pancakes. Heat a non-stick large skillet over medium heat and grease it with butter. Pour 1/3 cup dollops of pancake mix into the pan and cook until small bubbles form on the surface of the pancakes and the edges start to look set. Flip and cook for another minute or until golden brown. Remove from the pan and repeat the process until you are out of batter.
Toppings
Pancakes just aren’t complete without the perfect finishing touches. Don’t hesitate to experiment, but below are some toppings I always include.
- Pure maple syrup – The gold standard for pancakes, right?! Opt for the real deal—pure maple syrup—for a rich flavor.
- Butter – A classic choice, a pat of butter melting atop a hot pancake adds a creamy richness.
- Raspberry jam or blueberry compote – For a burst of fruity sweetness, jam or compote can add a tang that cuts through the sweet flavor.
- Strawberries, raspberries, etc. – Adding fresh fruit or fresh berries introduces a refreshing zest, a pop of color, and a boost of nutrients.
Recipe Tips & Variations
- Small curd. Be sure to use small curd cottage cheese. Large curds will make for unpleasantly lumpy pancakes.
- Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop which can result in tough, dense pancakes.
- Rest. After whisking together all of the ingredients, you want to let the batter rest for about 5 minutes before cooking the pancakes. This will allow the flour a chance to hydrate and will make the pancakes lighter and fluffier.
- No sticking. Use a non-stick frying pan and grease it with butter or cooking spray between each batch of pancakes. Otherwise, your pancakes will stick to the pan and make a mess.
- Mix-ins. I love the idea of folding some fresh or frozen blueberries into the batter. Chocolate chips, coconut flakes, or nut butters are tasty as well.
- Make sheet pan pancakes. Line a baking sheet with parchment paper and spread the batter out over it. Bake for 10 to 15 minutes at 425°F or until the pancakes are cooked through. So simple!
Serving Suggestions
Enjoy these zesty pancakes with my Homemade Strawberry Sauce. They would also be great for a larger meal alongside my Melon Pineapple Fruit Salad, crispy Air Fryer Bacon, and our favorite Sheet Pan Eggs.
Don’t forget a freshly brewed Iced Americano, too!
Proper Storage
- To store. Seal completely cooled leftover pancakes in an airtight container, separating any layers with parchment paper. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the pancakes to thaw (if applicable) before arranging them in a single layer on a baking sheet. Bake, covered, at 350°F for 5-10 minutes. You could also pop a pancake or two in the microwave and heat in 15-second intervals until warm.
More Pancake Recipes to Try
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Cottage Cheese Pancakes
Ingredients
- 16 ounces small curd cottage cheese
- 4 large eggs
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon poppy seeds, optional
- butter or cooking spray, for cooking the pancakes
Instructions
- Combine the wet ingredients. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice.
- Add the dry ingredients. Measure the flour, baking powder, and poppy seeds into the bowl with the cottage cheese and mix just until all the dry ingredients are incorporated. The batter should be thick and lumpy.
- Rest. Allow the batter to rest for 5 minutes.
- Heat the pan. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Cook the pancakes. Pour 1/3 cup pancake batter onto the heated pan for each pancake. Cook the pancakes until small bubbles form on the surface, and the edges look set. Use a spatula to flip each pancake carefully. Cook for another minute or so before transferring the cooked pancakes to a serving plate. Repeat with the rest of the batter, and remember to butter the pan between each batch or as needed.
- Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.
Notes
- Cottage Cheese. Use small curd cottage cheese because larger curds will make for lumpy pancakes.
- Don’t over-mix. When mixing the batter, mix just until everything is incorporated.
- Rest the batter. After whisking together all of the ingredients for the batter, you want to let it rest for about 5 minutes before cooking the pancakes.
- Pans. Use a non-stick pan and grease it with butter or cooking spray between each batch of pancakes.
- Add-ins. Fold some fresh or frozen blueberries into the batter. Mini chocolate chips would also be great.
- Make sheet pan pancakes. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10-15 minutes at 425°F or until the pancakes are cooked through.
- Storage: You can store the pancakes in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hello ! What do you mean by small curd cottage cheese? I am only familiar with regular cottage cheese we have here in Canada. Thanks!
There’s a note on the containers, and it will state if the cottage cheese is either large curd or small curd. Here is one on Amazon, if you’d like to see what I use: https://amzn.to/48PBGYB (Affiliate Link) If you notice, under “Cottage Cheese” it says “13 g protein | Extra Creamy | Small Curd”.
Thanks for the info Katerina! I definitely want to try this recipe!
SUPER
These pancakes are so perfect!! My family loved it!
Cottage cheese pancakes are a game-changer! Incorporating cottage cheese into pancakes not only adds a protein boost but also results in a fluffy and moist texture!
Looks incredibly delicious! I would love to make this!
I use cottage cheese and everything so naturally I had to try your recipe, I am so glad that I did because it was absolutely delicious!
I’m very intrigued by these. I’ve made all kinds of pancakes, but I’ve never made cottage cheese pancakes before. They sound really good!