Fluffy Cottage Cheese Pancakes (Printable)

Fluffy, protein-packed pancakes blended with cottage cheese. Perfect for a nutritious breakfast or post-workout meal.

# What You Need:

→ Dairy & Eggs

01 - 1 cup (225 g) cottage cheese (low-fat or full-fat)
02 - 2 large eggs
03 - 1/4 cup (60 ml) milk (dairy or unsweetened plant-based)

→ Dry Ingredients

04 - 3/4 cup (90 g) oat flour (or blended rolled oats)
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt

→ Sweeteners & Flavor

07 - 2 tbsp maple syrup or honey
08 - 1 tsp vanilla extract

→ For Cooking

09 - 1 tbsp butter or neutral oil

# Steps:

01 - Place the cottage cheese, eggs, milk, maple syrup (or honey), and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse until just combined, scraping down sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour about 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
05 - Flip and cook for another 1–2 minutes until golden and cooked through.
06 - Serve warm with your favorite toppings: fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Expert Advice:

01 -
  • High protein content makes them incredibly satisfying and nutritious
  • Blender method creates perfectly smooth batter in minutes
  • Naturally gluten-free when made with certified oat flour
  • Fluffy, cake-like texture that's surprisingly light
  • Versatile base for endless topping combinations
02 -
  • Use certified gluten-free oats if you need the pancakes to be completely gluten-free
  • Store leftover batter in the refrigerator for up to 24 hours
  • These pancakes freeze beautifully – reheat in the toaster for quick breakfasts
  • Double-check all ingredient labels for allergens if serving to guests
  • Experiment with different cottage cheese fat contents to find your preferred texture
Go Back