Super Fluffy High-Protein Cottage Cheese Pancakes
These fluffy Cottage Cheese Pancakes have been my favorite breakfasts recently, I’ve made them 3 times this week. These soft pancakes takes 10 minutes to whip up in the morning, and is a creamy rich base for fruits, chocolate chips, or any of your favorite add-ins. If you’re looking for sweet breakfast with a higher protein content, these might be the perfect pancakes for you!
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Add Your Favorite Add-ins For Fun Flavors
I love this cottage cheese pancake recipe because it’s so easy to get creative flavors! Today, we’re adding in some bananas and blueberries into our pancake batter. The tartness of a sour fruit like blueberries cuts through the rich cheesy batter so well, it’s my favorite thing to add! Some of my other favorite add-ins include chocolate chips, matcha powder, or chopped nuts for texture.
To include add-ins, you can either mix them into the batter, or you can drop the add-ins into the batter on the stove as they’re cooking.
Toppings For Your Protein Pancakes
Pancakes are truly completed with toppings. I love the classic syrup and butter, or a simple mixed fruit combo, but sometimes, I enjoy switching things up. If you’re a fruit syrup person, I have the perfect solution for you: the strawberry syrup from our strawberry milk.
For some fancy dessert pancakes just like Taiwan’s dessert cafes, try topping these cottage cheese pancakes with whipped cream and brown sugar boba and syrup for some boba tea pancakes, just like Taiwan!
Cottage Cheese Pancake Ingredients
- 1/2 cup cottage cheese
- 3 tbsp milk
- 2 tbsp butter (melted)
- 2 tbsp maple syrup
- 2 eggs
- 3/4 cup flour
- 1.5 tsp baking powder
- Optional additions: chocolate chips, blueberries, bananas, cinnamon, or any other toppings you’d like
How To Make Cottage Cheese Pancakes
- Mix cottage cheese, milk, melted butter, maple syrup, and eggs, and blend until smooth.
- Fold the mixture above with flour and baking powder.
- Add in your favorite additions like chocolate chips or blueberries.
- Scoop batter into the pan until it is your desired size. Pan fry on medium heat for 2-3 minutes on each side or until golden brown.
- Once cooked, serve the pancakes warm with your choice of toppings, such as fresh fruit, syrup, or a sprinkle of powdered sugar and cinnamon.
Prepping Breakfast Will Be So Easy with These Recipes!
Super Fluffy Cottage Cheese Protein Pancakes
By Tiffy Cooks
Ingredients
- 1/2 cup cottage cheese
- 3 tbsp milk
- 2 tbsp butter melted
- 2 tbsp maple syrup
- 2 eggs
- 3/4 cup flour
- 1.5 tsp baking powder
- Your Favorite Additions Optional, you can use blueberries, chocolate chips. bananas, cinnamon, or any other toppings you'd like
Instructions
- Mix cottage cheese, milk, melted butter, maple syrup, and eggs, and blend until smooth.
- Fold the mixture above with flour and baking powder.
- Add in your favorite additions like chocolate chips or blueberries.
- Scoop batter into the pan until it is your desired size. Pan fry on medium heat for 2-3 minutes on each side or until golden brown.
- Once cooked, serve the pancakes warm with your choice of toppings, such as fresh fruit, syrup, or a sprinkle of powdered sugar and cinnamon.
This cane out great! Can leftover batter be refrigerated? Thanks!
Yes they can, but use within a day or two! When you take it back out, just mix to make sure it’s back to a smooth, even consistency!
Tiffy
I just made this today and it was fluffy so yummy! This is my 2nd time making cottage cheese pancake but 1st recipe i tried was dry and yours was fluffy and moist in every bite. I made half recipe and just made 1 big pancake for me. I also used my GF flour. May I ask the calories for this, is it 114 per small pancake or or 114 for the whole recipe? Thank you!
Hi Rona, the calories here are per pancake!
Tiffy
I really enjoyed these! I had cottage cheese to use so this was the perfect recipe. Delicious!
These are our new favorite pancakes! We have been trying different recipes that have protein, these are the best we have tried! My picky eater child had two helpings!
This recipe was easy and the pancakes came out delicious and fluffy! I was also satiated throughout a good portion of the morning due to the high amount of protein.
I made a double recipe — these sugar free and gluten free — due to my husband’s food sensitivities. DELICIOUS!! For those with similar constraints, I replaced the maple syrup with (more) milk, used half GF oat flour and half Bob Mill’s 1-1 all purpose GF mix, and added in about 3/4 cups of frozen blueberries for some sweetness. They disappeared in a matter of minutes. Thank you for the recipe!!
Such a great way to cooperate cottage cheese!
They were amazing!
Thank you Tiff <3
I’ve been searching for a protein pancake recipe that I truly love, and I finally found it! These pancakes are light, fluffy, and have the perfect crispy edges, just the way I like them. No more boxed protein pancakes for me! This recipe is a game-changer. Great job, Tiffy!
These are sooo yummy! My favorite pancake recipe- not just because they are higher in protein but because they are soft and fluffy and get crispy on the outside when fried in butter. So so good.
This recipe is simple and the pancakes are so moist, filling and delicious!!! 10/10