These high protein cottage cheese pancakes come together in a blender, with oats doing the work of flour. A serving of three pancakes has about 21g of protein and about 282 calories, calculated from the ingredient list.
Blended smooth, the cottage cheese disappears into the batter and carries most of the protein. You get a tender, lightly sweet pancake with a golden, crisp-edged top that holds up to berries and syrup.
Why You’ll Love These Pancakes
- About 21g of protein and about 282 calories per serving of 3 pancakes (calculated)
- Made in a blender with no flour to measure
- Ready in about 20 minutes
- Easy to double and freeze for busy mornings
Grocery list for High Protein Cottage Cheese Pancakes (printable PDF)
Ingredient Notes
- Cottage cheese: 2% gives the best texture. Fat-free works but turns out a little drier.
- Rolled oats: Old-fashioned oats blend into a fine flour. Quick oats work too.
- Maple syrup: A small amount sweetens the batter without making it heavy.
How to Make Cottage Cheese Pancakes
Follow the steps in the recipe card below: blend, rest the batter for 5 minutes, then cook on a lightly oiled pan over medium-low heat until golden on both sides.
Nutrition
About 21g protein and about 282 calories per serving of 3 pancakes. These numbers are calculated from USDA ingredient values, do not include toppings, and will vary with your brands and toppings. Calorie needs vary by person.
Tips and Swaps
- Rest the batter. Five minutes lets the oats thicken it so the pancakes puff instead of spreading.
- Keep the heat low. Medium-low gives a golden outside and a cooked center.
- Top it like the photo. Fresh blueberries, sliced strawberries and a little maple syrup are all you need. Add Greek yogurt for extra protein.
- Freeze extras. Cool completely, layer with parchment, and reheat in a toaster.
Related Recipes
- Cottage Cheese Crunch Bowl
- Cottage Cheese Apple Pie Bars
- Banana Nut Protein Pancakes
- This Week’s Calorie Deficit Meal Plan (GLP-1 Friendly)
Frequently Asked Questions
Do I need a blender to make cottage cheese pancakes?
A blender gives the smoothest batter, and it is what keeps the cottage cheese curds from showing up in the pancakes. A food processor works too. Without either, mash the cottage cheese well and expect a more textured pancake.
Are these cottage cheese pancakes gluten-free?
They can be. The only grain is rolled oats, so use oats labeled gluten-free and check your baking powder label.
How much protein is in these pancakes?
One serving of 3 pancakes has about 21g of protein, calculated from the ingredient list. Most of it comes from the cottage cheese and eggs.
Can I make the batter ahead?
The batter thickens as it sits because the oats keep absorbing liquid. It keeps up to 24 hours in the fridge. Stir in a splash of milk if it gets too thick, then cook as usual.
How do I store and reheat leftovers?
Refrigerate cooked pancakes in an airtight container for up to 4 days, or freeze them with parchment between layers for up to 2 months. Reheat in a toaster or skillet so the edges crisp back up.
Why are my cottage cheese pancakes gummy in the middle?
Usually the pan is too hot, so the outside browns before the center sets. Cook on medium-low heat and wait for bubbles on top before flipping.
High Protein Cottage Cheese Pancakes
Ingredients
- 1 1/2 cups 2% cottage cheese about 340 g
- 3 large eggs
- 3/4 cup old-fashioned rolled oats about 60 g
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- nonstick cooking spray for the pan
Instructions
- Blend the batter. Add the cottage cheese, eggs, maple syrup and vanilla to a blender. Blend until completely smooth.
- Add the dry ingredients. Add the oats, baking powder, cinnamon and salt. Blend again until the oats are fully ground and the batter is thick and smooth.
- Rest the batter. Let the batter sit for 5 minutes so it thickens.
- Heat the pan. Heat a nonstick skillet or griddle over medium-low heat and coat it lightly with cooking spray.
- Pour the pancakes. Pour about 1/4 cup of batter per pancake, leaving room between them.
- Cook the first side. Cook for 2 to 3 minutes, until the edges look set and bubbles form on top.
- Flip and finish. Flip and cook for 1 to 2 minutes more, until golden and cooked through.
- Serve. Serve warm in stacks of 3 with fresh blueberries, sliced strawberries and a drizzle of maple syrup.
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