These Cottage Cheese Pancakes are packed with protein, naturally gluten-free, and made with simple, wholesome ingredients.

Whether you’re fueling a workout or just need a nourishing breakfast, these fluffy, satisfying pancakes make mornings better.

They’re freezer-friendly, meal-prep approved, and surprisingly delicious—even if you’re not usually a cottage cheese fan!

Why You’ll Love This Recipe

Protein-Packed – Thanks to cottage cheese, eggs, and vanilla protein powder

Naturally Gluten-Free – Made with oats, no wheat flour needed

Meal-Prep Friendly – Freeze beautifully and reheat like a dream

No Banana Needed – Great for low-sugar or low-carb diets

Kid-Approved Texture – Fluffy on the inside, crispy edges

What You’ll Need (Ingredient Highlights)

Cottage Cheese – Use low-fat or full-fat for creaminess and protein

Rolled Oats – The base for structure and a boost of fiber

Eggs – Provide structure and binding

Vanilla Protein Powder – Adds extra protein and flavor

Sweetener – Allulose or erythritol for a low-sugar option

Baking Powder – For a fluffy rise

Optional Almond Milk – Adjusts batter consistency if too thick

Pro Tips Before You Start

Use a high-speed blender for best texture—grainy is okay, but not lumpy

Don’t over-blend or the batter might become gummy

Oil or wet your hands to help flatten the pancakes if the batter is thick

Let pancakes cook fully on one side before flipping to avoid breaking

Store flat in freezer bags with parchment between layers for best results

How to Make Cottage Cheese Pancakes

Step 1: Blend the Batter

In a high-speed blender, add cottage cheese, eggs, oats, cinnamon, baking powder, vanilla protein powder, and sweetener.

Blend on medium-high speed until thick and well combined. Scrape down sides if needed.

Step 2: Adjust Texture

If the batter seems too dry, blend in 1–2 tablespoons almond milk or an extra egg white until it reaches a thick, scoopable consistency.

It should not be pourable like traditional pancake batter.

Step 3: Preheat the Griddle

Warm a pancake griddle or nonstick skillet over medium-high heat.

Lightly grease with avocado oil or cooking spray.

Step 4: Cook the Pancakes

Scoop about 1/3 cup of batter onto the griddle.

Use oiled fingers or a wet spoon to flatten and spread into a round shape.

Cook for 1–2 minutes until the sides are dry and the bottom is golden.

Step 5: Flip & Finish

Gently flip the pancakes and cook another 2–3 minutes until the centers are set.

They will puff up as they cook, then deflate slightly when cooling—that’s totally normal.

Step 6: Serve

Serve warm with berries, a dollop of Greek yogurt, and maple syrup or sugar-free syrup.

What to Serve It With

Fresh fruit like raspberries, blueberries, or banana slices

Nut butter drizzle for extra protein and healthy fats

Scrambled eggs or turkey bacon for a heartier breakfast

A spoon of Greek yogurt for creaminess

Coffee or matcha latte to complete your morning routine

Variations / Substitutions

No Protein Powder? – Omit and add 1–2 extra tablespoons oats

Dairy-Free Version – Use plant-based cottage cheese and almond milk

Add-ins – Try blueberries, dark chocolate chips, or chopped nuts

Savory Twist – Skip the sweetener and cinnamon, add herbs and cheese

Make it a Waffle – Use the batter in a mini waffle maker for a crispier version

Storage & Leftovers

Fridge – Store cooked pancakes in an airtight container for up to 3 days

Freezer – Freeze in a single layer with parchment between layers for up to 1 month

To Reheat – Microwave for 30–60 seconds or toast in a skillet to re-crisp

FAQs

Can I make the batter ahead of time?
It’s best made fresh, but you can blend and store the batter in the fridge for up to 24 hours.

Can I use steel-cut oats or quick oats?
Stick with rolled oats for the right texture.

Steel-cut oats are too coarse, and quick oats can make the batter gummy.

What can I use instead of cottage cheese?
Try ricotta or Greek yogurt, but the texture and protein content will vary slightly.

Can I skip the protein powder?
Yes! Just add a little more oats or a tablespoon of flour to maintain texture.

Is the batter supposed to be thick?
Yes! It should be thick enough to scoop and spread, not pourable like pancake mix.

How do I know when to flip them?
When the sides dry out and bubbles begin to form on top, they’re ready to flip.

Do they taste like cottage cheese?
Not really! The cheese blends into the background, leaving a mild flavor and fluffy texture.

Final Thoughts

These Cottage Cheese Pancakes are a high-protein breakfast dream—fluffy, filling, and perfect for meal prep.

Whether you’re watching carbs or just want to stay full until lunch, this simple recipe delivers big on flavor and nutrition.

A blender, a skillet, and a few pantry staples are all you need to start your day strong.