About this recipe
These Fluffy Cottage Cheese Protein Pancakes are soft, filling, and easy enough for a weekday breakfast. Cottage cheese blends into the batter for extra protein and tenderness, while oats and vanilla protein powder help make the pancakes satisfying without feeling heavy.
Ingredients
Pancake batter
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup old-fashioned oats
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1 pinch kosher salt
- 1 tbsp milk (only if needed to loosen the batter)
For cooking and serving
- 1 tsp butter or oil (for the skillet)
- 1/2 cup berries (optional)
- 1 tbsp Greek yogurt (optional topping)
- 1 tbsp maple syrup (optional)
- 1 tsp powdered peanut butter or almond butter (optional)
Equipment
Blender
Large Skillet
Mixing Bowl
Spatula
Measuring Cups
Instructions
- 1
Blend the batter
Add the cottage cheese, eggs, oats, protein powder, baking powder, vanilla, cinnamon if using, and salt to a blender. Blend until mostly smooth.
- 2
Rest the batter
Let the batter sit for 5 minutes so the oats can hydrate and the batter can thicken slightly. Add a splash of milk only if it feels too thick to pour.
- 3
Heat the skillet
Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- 4
Cook the pancakes
Pour small portions of batter into the skillet. Cook for 2 to 3 minutes, until the edges look set and small bubbles appear, then flip and cook for 1 to 2 minutes more.
- 5
Serve warm
Stack the pancakes and serve with berries, Greek yogurt, maple syrup, or a drizzle of nut butter if you like.
Tips
- Cook on medium-low: Protein pancakes can brown quickly, so a slightly lower heat helps them cook through without burning.
- Make smaller pancakes: Smaller pancakes are easier to flip and stay fluffier than large ones.
- Let the batter rest: A short rest gives the oats time to absorb moisture and helps the pancakes hold together.
Substitutions
- Use oat flour: You can replace the oats with oat flour if you want a smoother batter.
- Skip protein powder: Replace the protein powder with extra oat flour, but the pancakes will have less protein.
- Make them sweeter: Add a little honey, maple syrup, or mashed banana to the batter if you prefer sweeter pancakes.
Storage
Refrigerator
Store cooked pancakes in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheating: Reheat in the microwave, toaster, or skillet until warmed through.
Nutrition
- Serving Size
- Calories
- 365
- Protein
- 32g
- Carbohydrates
- 32g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 470mg
FAQ
Can I make cottage cheese protein pancakes ahead of time?
Yes. Cook the pancakes ahead and store them in the refrigerator or freezer for quick breakfasts.
Do the pancakes taste like cottage cheese?
Not much. Once blended into the batter, cottage cheese mostly adds moisture, protein, and tenderness.
Why are my protein pancakes hard to flip?
They may be too large, the heat may be too high, or the batter may need a few minutes to rest and thicken.
Recipe Card
Fluffy Cottage Cheese Protein Pancakes
Soft and fluffy high-protein pancakes made with cottage cheese, eggs, oats, and vanilla protein powder.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Category
- Breakfast Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pancake batter
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup old-fashioned oats
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1 pinch kosher salt
- 1 tbsp milk (only if needed to loosen the batter)
For cooking and serving
- 1 tsp butter or oil (for the skillet)
- 1/2 cup berries (optional)
- 1 tbsp Greek yogurt (optional topping)
- 1 tbsp maple syrup (optional)
- 1 tsp powdered peanut butter or almond butter (optional)
Instructions
- Blend the batter: Add the cottage cheese, eggs, oats, protein powder, baking powder, vanilla, cinnamon if using, and salt to a blender. Blend until mostly smooth.
- Rest the batter: Let the batter sit for 5 minutes so the oats can hydrate and the batter can thicken slightly. Add a splash of milk only if it feels too thick to pour.
- Heat the skillet: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Cook the pancakes: Pour small portions of batter into the skillet. Cook for 2 to 3 minutes, until the edges look set and small bubbles appear, then flip and cook for 1 to 2 minutes more.
- Serve warm: Stack the pancakes and serve with berries, Greek yogurt, maple syrup, or a drizzle of nut butter if you like.
