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A stack of golden-brown, fluffy cottage cheese pancakes with crispy edges sits on a decorative plate. A pat of cream melts on top, while syrup oozes from a cut section. Fresh strawberries are blurred in the background, adding a cozy, homemade feel.

Cottage Cheese Pancakes

Fluffy, protein-packed cottage cheese pancakes that are light, satisfying, and kid-approved. Perfect for a healthy, energy-boosting breakfast!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: 2 ingredient cottage cheese pancakes, Best cottage cheese pancakes, Chocolate cottage cheese pancakes, Cottage Cheese Pancakes, Easy cottage cheese pancakes, Healthy cottage cheese pancakes, Raspberry cottage cheese pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 220kcal
Cost: $6

Equipment

  • Non-stick skillet (Or griddle)
  • Mixing bowl (Large)
  • Whisk or fork (For blending batter)
  • Measuring scoop (¼ cup for consistent size)
  • Spatula (Thin, for flipping pancakes)

Ingredients

  • 1 cup Cottage cheese - Full-fat preferred for best texture
  • 2 Eggs - Large
  • 1 teaspoon Vanilla extract - Pure
  • 1 pinch Salt
  • ½ cup All-purpose flour - Or oat flour for gluten-free
  • 1 teaspoon Baking powder
  • 1 tablespoon Sugar or honey - To taste
  • 2–4 tablespoon Milk - Optional, to adjust consistency
  • ½ teaspoon Ground cinnamon - Optional
  • 1 teaspoon Lemon zest - Optional, for brightness
  • 1 pinch Nutmeg - Optional
  • Optional add-ins - Berries, chocolate chips, banana, etc.

Instructions

  • In a large bowl, whisk together cottage cheese and eggs until smooth. Add vanilla extract, salt, and sweetener.
    Cottage cheese and raw eggs in a wooden mixing bowl with a metal whisk, surrounded by baking ingredients on a rustic wooden surface, ready for pancake batter preparation.
  • Sift in flour and baking powder, then gently fold into the wet mixture. Add milk if needed to adjust consistency. Do not overmix.
  • Let the batter rest for 5 minutes to hydrate and help the pancakes turn out extra fluffy.
  • Preheat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface.
    Four golden-brown cottage cheese pancakes sizzling in oil in a black non-stick pan, with crisp edges and a soft, fluffy center, mid-cook on a stovetop.
  • Flip and cook until golden on the other side. Serve hot with your favorite toppings like berries, maple syrup, or nut butter.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 220kcal (11%) | Carbohydrates: 15g (5%) | Protein: 18g (36%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg (37%) | Sodium: 320mg (14%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 350IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 100mg (10%) | Iron: 1.2mg (7%)
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